A Forth Valley College HNC Patisserie student rose to the challenge of the Young Pastry Chef of the Year 2024 competition and finished a very creditable fourth overall.
Jack Eadie (21) from Larbert (pictured second from the right in this competition photo) was one of only eight finalists to be selected – from 32 entrants across the UK – for the prestigious event which was held at University College Birmingham on Tuesday 18 June.
Jack – who was up against other young chefs from high profile universities and restaurant’s such as The Ritz (which produced the winner in Lewis Jackson) – said: “This was an opportunity very few students get a chance to take part in. I feel privileged to be one of only eight young chefs to reach the final this year, and took part with a mixture of nervous excitement and adrenaline!”
Jack, who has worked his way through Level 2 and 3 professional Cookery, and NC Bakery courses at Forth Valley College, had to send photos of four different desserts to be judged by the experts and was selected for the final.
This involved a marathon five and a half hour final session to prepare those very same dishes live at University College Birmingham to see if he could claim the top prize.
Karyn King, Operations Manager in the Department of Creative, Digital and Leisure Industries, said: “Jack has done fantastically well to get to the final of this prestigious competition. We are all right behind him as he prepares for the event in Birmingham and are sure he will do himself and the College proud.”
Competition Challenges included:
- Plated restaurant dessert (four Portions) - two for Judges - one for Photographs - one for Guests and use Ponthier Puree in the creation of your dish Ponthier Puree.
- Produce All butter Puff Pastry – using a Kemplex Dough Sheeter from NOWAH Nowah - Kemplex - Massimo Pica - Demonstration – making a six Pièce Mille Feuille filled with a flavoured crème mousseline, (afternoon tea size), fresh fruit with a sugar caramelised top– and from the trimmings make 10 cheese straws.
- Moulded Praline/ Bon Bon - 18 in total - 12 to be presented and six to the guests - using Great Chocolate from Ambassador Claire Clark – wonderful Chocolate from Amedei Toscana and click to learn and go on an adventure and a set Gel using Ponthier Puree
- Create a dish – using Poached fruit – Tilda Jasmin Rice – Showing your Skills – Flavour – Texture – Infusion - Balance – Fragrance - using other ingredients to enhance the composition and presentation – served either Hot or Cold and serve as a tasting dish (Whole or in Portions) for four Judges.
The Young Pastry Chef of the Year is the brainchild of four culinary organisations the Association of Pastry Chefs, British Culinary Federation, Craft Guild of Chefs and Disciples of Escoffier, whose mission statement is “A Passion to Inspire”.
Judged by Claire Clark, Thomas Leatherbarrow, Shona Sutherland, Michelle Gilliot Stuart McLeod, Barry Johnson and Daniel Ayton, the competition was open to any pastry chef aged 23 years and under, who should be actively working in a hotel or restaurant kitchen, banqueting, college student or within any corporate/event catering environment.
Jack added: “I am trying to be the best pastry chef that I can be and this was a very good opportunity to test out my skill set, which I have worked very hard to achieve.
“Forth Valley College has helped me massively. I enjoyed cooking before I started attending the College, but lecturers such as Mandy Fraser, Martin Rodgers and George Scott, have been great influences and have helped me develop so much.
“I would recommend the College 100% to anyone looking to make their way in the hospitality industry. I hope one day to open my own patisserie shop specialising in classic French baking, and this course and the College has laid the foundations for me doing that.”
Barry Johnson – from the Association of Pastry Chefs - “A huge congratulations to all the competitors that took part in the second edition of Young Pastry Chef of the Year competition at University College Birmingham.
“The standard of the competition was very high and it is so great to see this level of skill in our young pastry chefs. Thanks to the mentors as well for supporting the competitors. The Association of Pastry Chefs is very proud to support this competition and hope it will carry on for many years to come.”