Rising Star Adriana Triumphs with 'Around the World in Classics'
Under intense pressure and with a focus on baking excellence, Adriana Borg won the John Patrick Conway Excellence in Baking Competition with her stunning display titled Around the World in Classics.
Angliss Certificate III in Cake and Pastry apprentice student, Adriana dedicated weeks of practice to refine her skills in presentation and formulating recipes. "Although the competition was intense and stressful, it was an incredible experience. Winning means a lot for my future career," she shared.
Adriana is currently an apprentice baker at LaManna and plans to use her $3,000 prize to equip her home bakery, purchasing a new mixer and fridge. Follow her creations on Instagram @thesweetdistrict_
Second prize of $1,500 went to Angliss Certificate IV in Patisserie student Yeji Kim, who had secured first place in the 2024 Dilmah Tea Maker's Tea-Inspired Dessert Competition earlier this year. The third prize of $500 was awarded to Certificate III in Baking student Mai Goshima and Lourdes Lagatule who is completing the Certificate IV in Patisserie.
The competition's seven-hour practical challenge tested the students as they created twelve Danish pastries, twenty-four choux pastries, a gateaux, two fruit plans and twelve fruit flan tartlets.
The John Patrick Conway Excellence in Baking competition is an opportunity that enables the Institute's baking students to showcase their baking skills. The judges evaluated their creations against strict criteria, including a written component and a final presentation.
Kelynn Hoi, a former Certificate III in Baking graduate and now a chef at Cobb Lane Bakery, returned to judge the event which she said was different to competing. "We needed to observe the students all day and afterwards we spent nearly 3 hours tasting all the products created by the competitors," she explained.
"Adriana's products were all professionally made, with a well thought out theme which was reflected in her presentation. I enjoyed her lemon meringue pie inspired profiteroles (choux pastry). They were beautifully decorated with torched meringue flowers," added Kelynn.
Some competitors from the event will move forward to compete in the Worldskills Patisserie and Baking Competition, with hopes of reaching the 2025 National Championships.
William Angliss Institute has a commitment to collaborating with industry to enhance the student learning experience.
Learn more about our Foods courses, contact enquiry@angliss.edu.au or call +613 8595 5334 for more information.
Published 3 October 2024
