Master Chefs of Great Britain | Young Pastry Chef of the Year

The Master Chefs of Great Britain’s David Lyell scholarship for Young Pastry Chef of the Year is now open for entries from any pastry chef, aged 21 years and under, working in a hotel kitchen, a restaurant kitchen or training at college.

Each applicant must submit recipes for two desserts, a classic soufflé and a dessert of their choice. Chefs must incorporate Cacao Barry chocolate, one of Gourmet Classic’s products and Koppert Cress unique range of micro herbs. All these ingredients can be used in one or both recipes as required. The paper judging will take place on Monday, March 16 2015 and entries must be received no later than Thursday March 12 2015. The top six competitors will be notified that they are in the cook-off by Wednesday, March 18 2015. Finalists will be required to prepare and present their dishes at a two hour cook-off at Sheffield

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City College on Monday, April 20 2014. All applicants will receive free Junior Membership of The Master Chefs of Great Britain for one year. Each finalist will receive a chef’s jacket, a commemorative certificate and prizes donated by Villeroy & Boch and the MCGB. All finalists are invited to attend a chocolate day with William Curley in London on March 30, and all finalists will attend the Young Pastry Chef dinner held on the evening of the competition. Creme_Brulee

The winner will receive two complimentary tickets to the MCGB’s Annual Luncheon in November. The winner will also be presented with The David Lyell Scholarship Trophy by Town & Country Fine Foods, receive a silver platter to commemorate the occasion, and an all-expenses trip to the World Chocolate Masters 2015. Visit www.youngpastrychef.co.uk for more information and to apply.