UOW Malaysia Culinary Talent Among Top 20 & Top 10 in National Pastry Showdown

By UOW Malaysia

Three UOW Malaysia culinary students from the Glenmarie Campus proudly participated in the Elle & Vire Young Chef Competition 2026, held from 15 April to 4 July 2026. This national pastry competition attracted over 100 entries from aspiring chefs aged 16 to 25, representing leading culinary institutions and establishments across Malaysia, including Taylor’s University, APCA Malaysia, Le Petit Four Patisserie, INTI, UOW Malaysia, and numerous independent patisseries and restaurants.

The competition featured three stages — an online Preliminary Round, a live Semi-Final at Taylor’s University, and the Grand Final at Le Cordon Bleu Sunway University. Students were challenged to produce innovative plated desserts and a mandatory marble butter cake, demonstrating creativity, technical skill, and professional discipline.

UOW Malaysia is delighted to celebrate the achievements of all three students who advanced to the Top 20 Semi-Finalists:

Chloe Yap Huey Ern (Bachelor of Culinary Management (Hons))
Hasya Ismahani Binti Ismail (Diploma in Culinary Arts)
Chloe Natalie Chong (Bachelor of Culinary Management (Hons))

Hasya Ismahani Binti Ismail further distinguished herself by progressing into the Top 10 Finalists, showcasing exceptional creativity, technical skill, and composure under pressure. These accomplishments reflect the strength of UOW Malaysia’s culinary and pastry programmes and the dedication of both students and lecturer mentors.

The judging panel featured respected professionals including Chong Ko Wai and Lawrence Cheong (Texture Patisserie), Benjamin De Closets (Savencia®), Arieni Adriena (Gula Cakery Group), and Frederic Oger (Le Cordon Bleu Malaysia). Judges highlighted that the competition builds resilience, confidence, and creativity among young pastry chefs—qualities demonstrated strongly by UOW Malaysia’s participants.

Participation in this national competition aligns with UOW Malaysia’s commitment to experiential learning, industry engagement, and nurturing future culinary professionals. Students gained valuable exposure to industry expectations, professional feedback, and opportunities to network with leading chefs and culinary experts.