Classic Fine Foods has formed some exceptional partnerships and fantastic sponsorships, such as our ongoing collaboration with Michelin in some countries, sponsoring National Pastry teams and fundraising galas! The sponsorships & partnerships that we have covered exemplify our brand’s commitment to fostering meaningful connections that go beyond business.
In 2023, Classic Fine Foods forged remarkable collaborations across various countries with the prestigious Michelin. The synergy between Classic Fine Foods and Michelin unveiled a platform where innovation, artistry, and gastronomic mastery converged, leaving an indelible mark on the culinary scene. In 2024, our resolve remains unwavering, and our commitment to Michelin stands strong.
Classic Fine Foods Japan is an Official Michelin Partner and in a historic milestone, this will be the first year that the plaques are distributed to the chefs, an absolute honor for the team at Classic Fine Foods Japan.
Classic Fine Foods Hong Kong & Macau also have the honor and prestige of being an Official Michelin Partner and Plaque distributor. The Michelin Awards Ceremony for this region took place on March 14th, hosted in the lively city of Macau at the Grand Lisboa Hotel.
Through this ongoing collaboration, we aim to showcase the diverse and exceptional talents that contribute to the richness of the culinary world. Classic Fine Foods is proud to be a part of this journey, reinforcing our commitment to being at the forefront of celebrating excellence in the culinary arts across diverse and vibrant regions.
As a proud sponsor of Pastry Team UK, Classic Fine Foods UK are delighted with the third position achieved during the Coupe du Monde Pâtisserie European Selection! The theme chosen by the team was “Beneath the Sea” and the creations competing in three categories were absolutely stunning.
Frozen Dessert: Salacia – Salacia was the female divinity of the sea, worshipped as the goddess of salt water who presided over the depths of the ocean. The shape of the cake reflects a water turbine for generating renewable ocean energy. This frozen dessert showcases the perfect flavour and texture balance with different tropical fruits – passion fruit, pineapple, mango and banana.
Pastry Creation: Njord – Njǫrd, the god of the wind and sea who represents the good, helpful side of the sea. We keep the round shape and praline element in this creation just like a classic Paris-breast. The choux is filled with Popcorn Dulcey Chantilly Cream, a thin layer of Popcorn praline and Vanilla Caramel. A layer of banana compote with lime is added to bring in freshness and acidity.
Restaurant Dessert: Anemones – The doughnut-shaped souffle is made with Valrhona 75% dark chocolate Tulakalum. The center is filled with milk ice cream encased in a crumble cylinder. The chocolate decoration design was inspired by Grecian windflowers – a kind of anemone which is commonly found in Europe.
The Classic Fine Foods Pastry team were there with our very own Head of Culinary & Development at Classic Fine Foods Denis Dramé MCA and our Pastry Category Manager Samira Cabral de Almeida to give their support.
As a proud sponsor of Bocuse d’Or UK, Classic Fine Foods UK were delighted to contribute to the Bocuse d’Or UK Fundraising Gala in partnership with Cancer Platform and Raffles London at The OWO. It was a fantastic night that, for the first time, all of Britain’s 3 Michelin-Starred chefs worked together to celebrate the very best of British gastronomy with an 8-course menu by: Clare Smyth (Core by Clare Smyth), lain Roux (The Waterside Inn), Daniel Stucki (The Lecture Room and Library, sketch), Edward Cooke (The Fat Duck), Jean-Philippe Blondet (Alain Ducasse at The Dorchester), Marco Zampese (Hélène Darroze at The Connaught), Matt Abé (Restaurant Gordon Ramsey) and Simon Rogan (L’Enclume). Classic Fine Foods UK was present at the event represented by our Managing Director Olivier Batel. Congratulations on such a fantastic event!
In its second year, the Indonesian National Butchery and Cooking Competition, organized by Meat & Livestock Australia (MLA) in collaboration with Classic Fine Foods Indonesia, Stockyard Beef, and the Queensland Government, has expanded to multiple cities due to overwhelming enthusiasm. This competition aims to elevate the butchery and cooking skills of both aspiring and professional chefs, showcasing Indonesian culinary talents on the international stage.
For Classic Fine Foods Indonesia, this competition holds significance as it emphasizes the primary category of beef, addresses the lack of butchery education in schools, and aligns with the company’s commitment to providing external technical support for category development. With categories for “Professional Chef” and “Student/Young Chef,” each city hosts 10 teams of two chefs in the Semifinal & Grand Final stages, taking place in Jakarta, Bali, Yogyakarta, and Bandung, with the Grand Final held in Jakarta. The competition includes presentations on Australian beef and lamb cuts on the 1st day of the Semifinal and the actual cooking competition on the 2nd day. The Winners in the Student/Young Chef Category were Team Akademi Pariwisata NHI Bandung with Michael Reinhard and Malik Fahmi. In the Professional Category, Team Holiday Inn Resort Bali Nusa Dua, led by Ari Wibawa and Krisna Putra Dita, emerged as outstanding culinary experts, achieving both regional and national acclaim.
Classic Fine Foods Indonesia proudly sponsored the 2024 Indonesian Pastry Cup in Bali. This competition provides a platform for Indonesian Pastry Chefs to exhibit their creativity and showcase their most beautiful pastry creations. The goal is to elevate the standards of the pastry industry in Indonesia and give participants an international stage to demonstrate their ingenuity, creativity, and promote pastry culinary art.
Participants had 7 hours to compete, with judging based on overall skills, the demonstration of current trends in pastry art, and the presentation of a well- balanced showpiece and dessert. Classic Fine Foods contributed and highlighted exceptional ingredients from Valrhona, Ponthier, and Decotatoo. Congratulations to all those who took part and the winners: A double win for Sugar Showpiece and Chocolate Cake in Sugar Category went to Chef Pang Yoon Hwa from Padma Legian, Bali. Chef Bagus Bayu from Kempinski, Bali was the winner for Plated Dessert in Chocolate Category, and the winner for Chocolate Showpiece in the Chocolate Category went to Chef Lizzie Halim from APCA, Indonesia.
We are looking forward to the Asia Pastry Cup in October, in the stunning city of Singapore!
Classic Fine Foods UK was the proud lead sponsor for the UK selection of the Pâté-Croûte World Championship. The semi-final to select the first UK candidate was hosted at the French Ambassador’s Residence in September 2023 and it was fantastic. The best of the best in judges and world-renowned chefs graced the stage to decide who would represent the UK in the Grand finale. Out of eight selected candidates, the winner was George Jephson. George went on to be the first UK competitor in the Pâté-Croûte World Championship in Lyon on December 4th! A great thank you to Pâté-Croûte UK for organizing this amazing event and to all the participants who impressed us all with their skills.
