MK College hosts Young Pastry Chef of the Year
| Catering & Hospitality Services, College Life, Community, School Leavers
The Claire Clark Academy at our Bletchley campus was recently the setting of this year’s Young Pastry Chef final, and we were very excited to host.
The three finalists, which included our own student Chloe Hammond, competed in a COVID secure environment under the watchful eyes of industry judges, Chef Pâtissier at Le Manoir aux Quat Saisons Benoit Blin, Jerome Dreux from Town & Country Fine Foods and Jasbir Dawar, Executive Head Chef at Hilton T5.
The young chefs cooked their hearts out, producing delicious treats including a white chocolate bavarois, a Gateau Machon, petit fours and florentine biscuits.
The title of Young Pastry Chef of the Year was awarded to Caitlin Kemp-Powell from Farnborough College, but we’re delighted that our own student Chole took second place – a great achievement! Third place was awarded to Mark Barnes from the Grand Hotel Eastbourne.
Vice-Chairman of the Master Chefs of Great Britain Graeme Watson, who attended the event, said:
“I have watched with great pride this competition grow in stature and it was heartwarming to see the skills showcased by our young chefs in this year’s final. What an absolute privilege to embrace the depth of young talent we have in the UK.”
Graeme Watson, Vice-Chairman of the Master Chefs of Great Britain
Workplace Trainer for Hospitality & Catering at MK College Tony Oxley said:
“The Young Pastry Chef of the Year competition demonstrated that there is great young talent in this field waiting to come through. I would like to thank all those well renowned and industry specialists who took time out of their busy schedules to judge such a fantastic competition and present quality.”
Tony Oxley, Workplace Trainer for Hospitality and Catering
Well done to all the finalists!
Want to take a look at the course that got Chloe to the Young Pastry Chef finals? Our Bakery & Patisserie Intermediate and Advanced courses will enable you to develop your technical baking skills in an industry-standard patisserie kitchen.