Congratulations to Mr. Akira Awakul (Ongree), a student in the Culinary Arts and Design program at School of Humanities and Tourism Management,
who received the Top Score Gold Medal (The WINNER) Award for 2025 from the Western Plating Hot and Cold Dessert Contest (Category D – Professional) at Thailand's 29th International Culinary Cup 2025 (TICC) during the Food & Hospitality Thailand 2025 event, held under the endorsement of the World Association of Chefs' Societies (WACS) and co-organized by the Chefs Association of Thailand in collaboration with Informa Markets.
Gold Medal (Top Score)
"This award is the first and arguably the ultimate award of my life because it has the highest Top Score from the judges' evaluation in the Western Plating Hot and Cold Dessert Contest (Category D – Professional). It was a challenge to create this dessert in 120 minutes with the Citrus Mousse and Brioche Toast menu, making everything from scratch with all 10 components - it was a challenge we accomplished."
The Story Behind the Menu
"Before becoming the Citrus Mousse and Brioche Toast dessert plate, it started from a menu I had previously made for competition entry. Since then, I've accumulated knowledge and experience in component selection, sensory perception, and the taste of desserts to present - everything must complement each other. Missing any element could make this dish incomplete. The taste of this dish encompasses all dimensions: softness, crunchiness, juiciness with flavors that combine sweetness and tartness in a creamy harmony - it's simply unforgettable."
The Beginning of the Passion
"The very first time was in 4th grade when I started from enjoying eating a dish and wanting to try making it myself - it was a rolled omelet. That made me realize I loved cooking, and eventually discovered I loved making desserts too. What made me fall in love with pastry-making is witnessing the Magic Moment - seeing raw ingredients go through various processes to be crafted into desserts. This is the moment that creates excitement, a wonderful anticipation. The patience in waiting and following methodical steps is something that resonates with my own personality."
BU Laid the Foundation for Growth
"At BU, they taught us the fundamental skills of savory and sweet cuisine, how to use equipment and tools popular in the food industry, learning the process of ingredient preparation, planning and conceptualizing menus with detailed stories that aren't limited by boundaries, while supporting us to compete in both national and international competitions. I must say these experiences are valuable - even if we don't win awards, believe it or not, we gain experience that becomes capital to advance our skills."
TICC Competition Participation Record:
Year 1:
- Main Course Seafood - Bronze Medal
- World Skill (Central Region Qualifier) - Participated
- Western Plating Hot and Cold Dessert - Bronze Medal
Year 2:
- 4 Different Individually Western Plated Desserts - Diploma
- Creative Macaron - Bronze Medal
- Omelette and Sandwiches - Bronze Medal
- Duo Hot and Cold Pasta - Bronze Medal
- Western Plating Hot and Cold Dessert - Gold Medal
