we can, as an industry, ensure that their development is overseen in the right way.”
With five highly innovative recipes on show, competition was tense, but in the end judges were unanimous, bowled over by the weight of Emily’s craft, skill, and keen eye for flavour pairings and balance.
In winning the competition, Emily has booked herself on an exclusive, late-January development trip to Coup de pates’ Paris HQ, where she will work with the company’s artisan chefs to create a brand new product for the UK foodservice market.
Two runners-up, Eleny Islay Minto, a part-time pastry chef at University College Birmingham and Alice Prothero an apprentice chef at Darlington’s Houndgate Townhouse, will receive UK-based development days.
Forming the first instalment of Coup de pates’ Chef’s de l’Avenir programme launched in October last year, Chefs at Play set out to give young talent an opportunity to flourish. The first round of the competition called for entrants to submit a recipe for a brand new canapé or reception product using one of its premium semi-prepared range, including Choux Pastry Profiterole Shells, Filo Pastry Sheets, Mini Macaroon Shells and Savoury Tartelette Cases, as a base.
Entries were then whittled down to five finalists, each tasked with making and photographing their dish to bring their paper entries to life.
Runners-up:
• Alice Prothero, apprentice chef, Houndgate Townhouse, Darlington – Waldorf Salad Macaroon
• Eleny Islay Minto, part-time pastry chef, University College Birmingham – Salted Cashew Butter and Greek Yoghurt Tartelette, Infused with Lime
• Shaun Longmire, self-employed pastry chef – Italian Clementine & Chocolate Inside Out Macaroon
• Jack Ellingham, chef, Climpson’s Arch, Hackney – Apple Terrine, Arlette Pastry and Brown Butter Ice Cream, Sour Caramel
