Image from Unsplash
William Angliss Institute is thrilled to announce that Shane Greenman, a patisserie teacher at the Institute, has had his talents recognised by being placed in the top five at Australia’s premier professional culinary event, the 2009 Callebaut Easter Egg Challenge.
Shane’s incredible showpiece took an astonishing five weeks to create and comprises of a staggering 1.3 metre tall tiger weighing approximately 60 kilograms. This piece of chocolate craftsmanship competed against around 20 other entries, all of which were of an excellent standard.
The annual event invites all apprentices, chocolatiers, bakers, pastry and dessert chefs to prove their passion, talent and artistry by creating an innovative, extravagant or outrageous chocolate sculpture containing an Easter egg.
This year the participants were asked to incorporate a jungle theme into their creations. The theme pays homage to the ancient Amazonian origins of chocolate, when the cocoa treat was declared sacred by the Aztecs as a food of the Gods.
Shane said: “It’s an incredible honor to have done so well in this year’s challenge. The competition was tough so I’m very happy to have come out on top with the cream of the culinary crop!”
Shane started his professional career at the age of 16 at William Angliss Institute, where he studied Cookery and Patisserie. 15 years ago, while Shane was a student, he won a gold medal in the Callebaut challenge demonstrating early his unique talent and flair for patisserie. Shane has worked at the William Angliss Institute for four years, sharing his bold ingenuity and skill with young, up and coming apprentice chefs.
Gordon Talty from William Angliss Institute said: “We are delighted that Shane has been recognised for his incredible talent. Opportunities like the Callebaut Easter Egg Challenge are incredibly valuable because Shane will be exposed to cutting edge developments and new ideas which he can then bring back our students.”
The Callebaut Easter Egg Challenge is proudly supported by Callebaut, Savour Chocolate and Patisserie School, F. Myer Imports and Crown Casino.
For those seeking inspiration, the top ten chocolate masterpieces can be viewed from Friday 27 March at Crown Casino in Melbourne during the two weeks leading up to Easter.