Asian Pastry Young Chefs Challenge 2025
- By Charlotte Brown
- October 01, 2025
The Asian Pastry Young Chefs Challenge (APYC) 2025 marked a historic milestone as China’s first national young pastry chef competition endorsed by Worldchefs, the World Association of Chefs’ Societies. Held from September 26–28, 2025, during the Guangzhou Import and Export Commodity Fair, the event brought together emerging pastry talent from nine countries and regions including China, Indonesia, South Korea, Singapore, Maldives, Hong Kong China, Macau China, Sri Lanka, and Vietnam.
BLENDING TRADITION, INNOVATION, AND SUSTAINABILITY
The 2025 edition celebrated the theme “Baking with Nature: A Challenge of Flavour and Sustainability.” Participants showcased their technical mastery, artistic creativity, and commitment to sustainable practices, combining traditional pastry skills with modern techniques. Competitors were encouraged to use eco-friendly ingredients and incorporate regional cultural elements, promoting both culinary innovation and environmental awareness.
A SHOWCASE OF TALENT AND CREATIVITY
This year’s competition welcomed a diverse group of 78 participants across multiple categories:
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Patisserie Art Displays: 36 participants (Open: 19, Young Chefs: 17)
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Individual Classic Fruit & Vegetable Carving: 24 participants (Open: 1, Young Chefs: 23)
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Ultimate Durian Dessert Challenge (Live): 16 participants
The event also fostered cultural exchange and collaboration, uniting young chefs in the pursuit of excellence and innovation.
WORLD-CLASS JUDGING PANEL
The judging panel, chaired by International Pastry Judge Kenny Kong, included Worldchefs Continental Pastry Judges: Chef Ringo Chan (Hong Kong), Chef Eric Kim (Korea), Chef Gary Lim (Singapore), and additional certified judges from across Asia. The team ensured rigorous, fair, and transparent scoring, maintaining the highest international standards throughout the competition.
INSPIRING THE NEXT GENERATION OF PASTRY CHEFS
APYC 2025 reaffirmed its position as a premier platform for nurturing young pastry talent in Asia. Through this competition, participants gain invaluable experience, international exposure, and the opportunity to showcase creativity, technical skill, and sustainable culinary practices on a global stage.