The Master Chefs of Great Britain (MCGB) has opened applications for its 2020 Young Pastry Chef of the Year competition and has introduced semi-finals for the first time.
The event, which is now in its 11th year, requires entrants to produce a plated restaurant dessert of their interpretation, as well as a chocolate centrepiece using Felchlin chocolate.
In addition, they will need to create three petits fours, comprising a chocolate ganache, pâte de fruits and Florentine biscuits.
As well as the title, the winning candidate will score a David Lyell Scholarship, which will include a trip to Felchlin in Switzerland for a training course, an engraved silver salver, a £250 cash prize and a leather Chefi knife case.
The runner-up will receive £150, and a third place prize of £100 will also be awarded.
Those entering must be aged 23 years or under on 1 March 2020 and work in a hotel or restaurant kitchen, banqueting, catering or corporate events, or be a student.
The organisers have also introduced semi-finals for the first time. Murray Chapman, director, Young Pastry Chef at the MCGB, described the new stages as “very exciting” and a way to “inspire more young pastry chefs”.
“There has been great support from Glasgow and Sheffield Colleges, as well as Town & Country’s development kitchen to hold three semi-finals.”
They will be held in Glasgow, Sheffield and Slough on 3 March, with the final taking place at The Claire Clark Academy, Milton Keynes College on 7 April.
Judges include pastry chefs and experts Ross Sneddon, Benoit Blin, Mick Burke, Mark Poynton, Jerome Dreux and Liam Grime.
The David Lyell Scholarship was established in memory of the founder and former chairman of Town & Country Fine Foods, who passed away in 2009.
The 2019 winner was Julien Piveteau of Hilton, Park Lane, London (see image below).