We start our mornings with breakfast. As kids, we were constantly told it was the most important meal of the day. Before being sent off to school, we would have a plateful of homecooked meals set on the dining table while our parents would enjoy a hot cup of 3-in-1 coffee paired with warm, freshly baked pandesal. This nostalgia lies at the heart of the FHA Bakery Challenge’s theme: the “Grand Breakfast Buffet” – a chance to reimagine cherished, familiar flavors and turn them into something grand. Bakers in this competition were tasked with redefining breakfast, taking traditional breads and pastries and transforming them into elevated, eye-catching creations that hold the essence of mornings.
On the 22nd of October 2024, men and women in black and navy blue suits roamed the halls of the Singapore Expo during the FHA-HoReCa 2024 Event. From left to right, an extensive line-up of global suppliers in Asia showcased state-of-the-art innovations in kitchen appliances, cleaning equipment, and coffee supplies; some also offered free samples of desserts and pastries. At the very back of Hall 3 was the FHA Bakery Challenge, featuring five booths from competing Southeast Asian countries: Chinese Taipei, South Korea, Vietnam, Singapore, and of course, the Philippines. Dressed in pristine white aprons and toques, the chefs from each country stood outside the booths, looking over their teams as they progressed during the competition.
In the booth of the Philippines, Chef Kris Tan, short and stout, held the stance of an armored leader. His upper body leaned against the barrier of the booth, his elbows supporting him, watching with intent. Chef Kris’s hands, familiar with the work of kneading and shaping dough, shifted between resting on his hips and tucking thoughtfully under his chin. At times, he would look down at the steel kitchen tables inside the booth with soulful eyes which then would hold an intensity as the clock ticked to the last minute. His eyes would hold this vigor for a while – every little thing should be as they had practiced for months on end, down to the very little details of each pastry. He would clap his hands twice for support, a sound that echoed against the halls.
Chef Kris, the owner and bread master of Masa Madre Bakehouse, is no stranger to the intensity of these moments. He is celebrated as the Bread Ambassador of the Philippines, recognized by the Ambassadeurs du Pain. Only the third Filipino to receive this recognition, he blends classic bread-making techniques with fresh, innovative ideas that elevate traditional bread. His collaboration with Russell Hobbs Philippines has also been pivotal in his career, providing opportunities to further hone his craft.
Beyond his talent in the kitchen, Chef Kris is also known for his passion for teaching. His experience as a competition coach has led him to the FHA Bakery Challenge, where he now stands, guiding his team to show the artistry and precision of Filipino bread-making on an international stage.
His proteges, Chef Erickson Nacasi and Chef Kaye Mendoza, moved in rhythm across the booth—like a rehearsed choreography. Their faces held stern looks, drowning out the noises from supporters, visitors, and exhibitors watching the competition. The only sound they listened to was Chef Kris’ stolid yet calm voice as they moved across the booth, from table to table, from trays of dough to baked pastry – quick yet precise. Tension still lingered in the air; it was mixed with the smell of baked goods, especially in the last 15 minutes before the first serving.
Leading up to the Grand Breakfast Buffet, the competition required four precise servings: a healthy muffin—one sweet and one savory; a demi artisan baguette; an Asian bun; and a selection of viennoiserie, which included one traditional croissant and a two-tone chocolate croissant. Each pastry had to meet exacting standards set by the competition, not only in flavor but also in presentation and creativity. Chef Erickson and Chef Kaye moved swiftly through each task, their hands steady despite the pressure, making sure each pastry reflected the months of preparation and the high standards set by Chef Kris. In a unique twist, the team coaches doubled as the competition’s judges, offering guidance and critical assessment to each team. Among the panel was the renowned Master Baker Jimmy Griffin from Ireland, whose expertise set a high bar.
Chef Kris as a judge brought a new poise to his stature – sitting down on the other end of the long table with his white sleeves rolled up to his elbows, he eyed the pastries for each serving. With the smell of freshly baked pastries wafting in the air, he took a sniff and then a bite. There would be a moment of contemplation while wiping his mouth with a towel. Setting the pastry back down on the table, he wrote some notes and finally, the scores.
As the competition neared its end, all pastries from each category were arranged in decorated tables for each of the competing countries. For the Philippines, the pastries were set on rustic wooden boards and a rattan basket, a subtle nod to the comforts of the Filipino home and heritage. With only 16 minutes to spare before the final stage of the competition, Chef Kris took charge. He placed each item on the table with such grace – from the wooden boards to the pastries; never mind the neighboring countries who were doing the same thing. At that time, the only thing that mattered was to create the display he and his team envisioned. Meanwhile, Chef Erickson and Chef Kaye remained inside the booth, focused on perfecting the final pastry with intense concentration – every detail had to be flawless. Chef Kris moved with purpose, making sure that every piece on the buffet reflected the spirit and craft of Filipino baking. It was a culmination of months of preparation, and now, as the final moments ticked by, all eyes were on the table, ready to witness the artistry and effort that each pastry represented.
We witnessed Chef Kris and his team celebrate a remarkable achievement, having bagged Best Viennoiseries & Artisan Baguette and Best Tasting Degustation, an honor to their artistic craftsmanship and attention to flavor. The journey, however, does not end here. This competition serves as a reminder of how food can connect cultures, create opportunities, and resonate with an audience. Chef Kris’s success has raised the profile of Filipino flavors and creativity. It also strengthens Russell Hobbs’s mission to support culinary talent worldwide, helping to elevate the brand’s reputation as a reliable brand for bakers and chefs who push the boundaries of tradition.
The FHA Bakery Challenge reflected the timeless significance of breakfast. For Chef Kris, the competition served as a window of opportunity to show the quality of bread-making he has honed in the past years of his career, proving that our most beloved flavors can be elevated and reimagined for the world to celebrate.