This year the five finalists of the annual Classic Fine Foods Christmas Entremet Contest 2016 were selected  via a professional rating from the judges and a webpage vote. We speak to finalist Lyece Major from The Langham, London.

This year the participant's overall score was based on two different ratings, 60% of the total was from a rating by the professional judging panel and 40% was based on a blind vote where readers were directed to a voting page and encouraged to pick their favourite entremet based on their image alone. The five with the most votes were then chosen to go through to the final. This year participants were asked to create a Christmas Entremet for 10 people weighing no less than 1.250kg. They were also asked to use at least one Valrhona chocolate, Capfruit fruit puree and one PCB item of their choice.

Over the next five days The Staff Canteen will be finding out more about each finalist, we caught up with contestant, Lyece Major to find out more about the inspiration behind his dish and how he’s feeling about the competition.

Full name: Lyece Major

Place of work: The Langham, London

Job title: Junior Sous Chef (Pastry) at The Langham, London

Why did you enter the competition:

I entered the competition to challenge myself. It was the first competition that I have taken part in at The Langham, London. I knew it would be a good opportunity to learn and a great experience. 

What is the inspiration behind your dish:

The inspiration is the sleigh, bringing the spirit of Christmas and happiness. 

Tell us a bit more about the dish itself and the elements of it:

The dish is a combination of Jivara