The competition encouraged chefs, chocolatiers and pattisiers to showcase how they help customers celebrate a special occasion.
Robert Harrison, sales director gourmet-Northern Europe, Callebaut, said: “Thank you to everyone who entered and shared their ideas, and congratulations to all six winners. It has been an honour to see how chefs are pushing the boundaries when it comes to creating impressive and memorable desserts, and we are delighted to be able to host the crème de la crème on this exclusive trip.”
In the 18-21 year old category, Dominic Hutchings, commis patry chef at Coworth Park Hotel, took the top prize. Eszter Takacs, pastry chef at Shuitshuti Patisserie, was the gold winner in the over 22s group.
Dominic’s entry focused on enhancing the senses when presenting the special occasion dessert to diners, encasing distinctive aromas such as aged whiskey or coconut for a surprise.
Judges noted the strong visual statement of Eszter Takacs’ desserts, which she garnishes using techniques such as tempered choclate spirals, mousse piping and edible gold leaf.
All winners will be rewarded with a trip to discover Callebaut’s Belgian roots, including a factory tour, a workshop at Callebaut’s flagship academy and a trend tour to see the latest innovations in the chocolate capital of the world. Gold and silver winners will also receive varying amounts of Callebaut chocolate to use in their kitchens.
The silver and bronze winners are:
- 18-21 year olds: Megan Roberts, demi chef de partie, pastry, Harvey Nichols Birmingham (silver); and Leandra Molina Beato, pastry chef & bakery student, University College Birmingham (bronze).
- Over 22 year olds: Biju Joshwa, pastry chef, Sheraton Grand Park Lane (silver) and Jonny Davison, head chef, Wine & Brine (bronze).