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Young Pastry Chef of the Year competition

Young Pastry Chef of the Year competition

With the deadline fast approaching (1st February 2018), the competition is open to any pastry chef aged 23 years and under on 1st March 2018.

Whether you are a college student or working in a hotel kitchen, restaurant kitchen, or any corporate/event environment, the Master Chefs of Great Britain would love to hear from you.

To enter, you must submit dish names, recipes, methods, timings and costings for the following dishes:

a) Hot soufflé (with accompaniments – sauce, garnish etc)
b) Plated restaurant dish (no use of Shortbread in this dish)
c) Skill test – Shortbread – one large shortbread using a wooden press then cut into 8 portions and 10 petit fours secs – decorated.

The use of Felchlin chocolate, Ponthier purée and ingredients from Koppert Cress must be included in at least one of the dishes.

For the costing exercise, you will be using a 68% GP and 20% VAT. Seven entrants will be invited to compete at the final on 27th March at The Claire Clarke Academy, Milton Keynes College. Finalists will be required to prepare and present their dishes within a three-hour timescale. Lecturers/mentors/head chefs/ head pastry chefs may be allowed to help set up and clear down but will not be present during the competition.

For your entry form, email

Finalists will be notified of entry to the final by 8th February.

Any queries, contact either Sue McGeever or

All finalists will be invited to a demonstration day at Café Spice Namaste on 19th February 2018 with demonstrations from William Curley and ingredient suppliers.

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