This years competition was open to any pastry chef aged 23 years and under on the 12th March 2024 and is actively working in a hotel or restaurant kitchen, banqueting, college student or within any corporate/event catering environment.

This Years Challenge

All entrants had to submit a fantastic plated dessert for 4 covers with accompanying pictures. The esteemed judging panel wanted to see a detailed sketch/drawing to accompany the plated dessert with detailed recipes, costing and rationale for concept…flavour/colour combinations, textures, sustainability, seasonality and historical influence.

This Years Finalists

Many congratulations on reaching the final on the 18th June 2024 at the University College Birmingham:

  • Amy Philips – Cheshire College – South West
  • Claudiu Zlate – University College Birmingham
  • Erin Whipp – Leeds City College
  • Harshveer Singh Sehgal – Westminster College
  • Jack Eadie – Forth Valley College
  • Lewis Jackson – The Ritz
  • Natasha Duff – Farnborough College
  • Olivia Ellam – Morston Hall

The Final Challenges

The finalists will be required to prepare and present their dishes within a 4-hour timescale with the added pressure of using and creating specific ingredients in this timescale to accompany their dishes.

Challenge 1

Plated restaurant dessert (4 Portions) – 2 for Judges – 1 for Photographs – 1 for Guests and use Ponthier Puree in the creation of the dish.

Challenge 2

Produce All butter Puff Pastry – finalists may bring it but give 1 final book turn or 2 single turns using a Kemplex Dough Sheeter from NOWAH – from this they will be asked to make a 6 Pièce Mille Feuille filled with a flavoured crème mousseline, (afternoon tea size) fresh fruit with a sugar caramelised top– and from the trimmings make 10 cheese straws.

Challenge 3

Moulded Praline/ Bon Bon – 18 in total – 12 to be presented and 6 to the guests – using Great Chocolate from Ambassador Claire Clark – wonderful Chocolate from Amedei Toscana and a set Gel using Ponthier Puree

Challenge 4

Create a dish – using Poached fruit – Tilda Jasmin Rice – Showing your Skills – Flavour – Texture – Infusion – Balance – Fragrance – using other ingredients to enhance the composition and presentation – served either Hot or Cold and serve as a tasting dish (Whole or in Portions) for 4 Judges.

Best of luck to the eight finalists!