Pidy has named student Chloe Hammond from Milton Keynes College as the overall winner of its ‘Revamp the Vol-au-vent’ competition.
Hammond created a strawberry & raspberry ripple vol-au-vent, comprising five different layers, each reflecting a different theme.
The layer of strawberry mousse was described as reminiscent of fresh fruits sold in street markets across the UK, for example. The white chocolate drizzle was inspired by waffles and crepes often found in Belgium, and the praline shards reflected street food in New Orleans during the 18th and 19th centuries. The vol-au-vent was coated in a cinnamon glaze to give it a doughnut-style finish.
The judges praised Chloe’s vol-au-vent for its “traditional flavours, presented in a new and innovative way”, and enthused about her “attention to detail and the way she included different components from multiple street food initiatives from across the globe.”
They also remarked on how “Chloe had not only produced a delicious dessert but really understood the brief and thought about the practicality of serving it in a street food environment.”
Rachel Able from the London Geller College of Hospitality & Tourism, University of West London, was awarded second place for her Mexican and black bean parcel.
“Our young chefs are very talented and to witness what they have achieved during this competition has made me extremely proud. Each of the students really took the brief on board and created their own unique and delicious dish using the Pidy vol-au-vents,” said Robert Whittle, general manager at Pidy UK.
“It’s important for Pidy to connect with students and be part of their journey into the industry. It’s inspiring to see the fresh, innovative ideas the students produced from a challenging brief.”