The Young Pastry Chef of the Year 2019 competition, also known as the David Lyell Scholarship, is now open for entries. The final will take place at the Claire Clark Academy at Milton Keynes College on 9 April 2019. The six selected finalists will be judged on flavour, presentation, innovation, hygiene and working method.
The competition, from the Master Chefs of Great Britain association, is open to anyone aged 23 and under on 1 March 2019 who is a college student, works in a hotel or restaurant kitchen, banqueting, within any corporate/event catering environment.
Those who wish to enter are required to create and submit a plated restaurant dessert for four covers and a chocolate Easter egg for the skill test, both of which they will be expected to create within three and a half hours at the final.
Judges include chair of judges Ross Sneddon, executive pastry chef at the Balmoral hotel in Edinburgh; Benoit Blin, chef patissier at Le Manoir aux Quat’Saisons in Great Milton, Oxfordshire; Mick Burke; Jerome Dreux, Town & Country’s sales development chef; RAF chef corporal and Great British Bake-Off: Crème de la Crème winning team captain Liam Grime; and chef Mark Poynton.
The first prize, or scholarship, includes the opportunity to Felchlin in Switzerland to attend its Condirama course, as well as a £250 cash prize.
Entries should be submitted before 4 February 2018.
Last years’ title went to 21-year-old Holly Woodman from the Claire Clark Academy, who won a visit to the Koppert Cress herb nursery in Holland, a roll of Chevi knives, £250 in cash and the chance to do work experience with the world famous pastry chef, Laurent Duchene, at his patisserie in Paris.