Junior Chocolate Masters 2023 - Meet the Competitors
Junior Chocolate Masters 2023 - Meet the Competitors
Our Junior Chocolate Masters 2023 Final is just around the corner and we wanted to introduce you to our finalists.
This year the competition takes place on 27th July 2023 at the UK & Ireland Chocolate Academy in Banbury.
This years theme is...The Changing World 🌎
The world is under pressure to change to survive. Environmental issues and food manufacturing processes are under scrutiny to improve and evolve to keep our planet going. Health is a top requirement for customers, people want healthy ingredients that give nutritional boosts to food and snacks. Individual choice is important and customers want vegan and free-from options.
The world needs our help to survive, sustainability and ethical food choices are vital to the changing world. Chocolate is a special ingredient that has always inspired creation and mystique, the mission is to use chocolate to help change the world.
We're excited to introduce you to one of our Finalists - Sarah Williams, Chef de Partie at The Grand Hotel in Birmingham.
1. Where did it all start?
Like a lot of chefs my passion for cooking started at a young age. My earliest memories for cooking were with my mom, baking in the kitchen. Making lots of mess but enjoying every moment. The older I got the more my passion grew. I began baking a lot on my own, spending all my free time in the kitchen. Teaching myself through YouTube videos on how to decorate cakes and make sweet creations.
2. How did you fall in love with cooking, pastry and chocolate?
I started to fall in love with pastry when I was at college. During my classes in patisserie, I began to take an interest in chocolate work. I took part in a session where I learnt about tempering, making bonbons and flavour pairings in chocolate. This ignited my love for the versatile and creative world of chocolate.
3. What or who is your greatest source of inspiration?
Varied food products, flavours profiles and pastry techniques are what initially inspire me when I think of patisserie inspiration. The idea that you can create something so complex from a simple ingredient influences my passion for food. Additionally, fellow pastry chefs are inspirational as we all can learn and grow from each other’s perspective and creativity.
4. What has been your favourite culinary creation so far?
My favourite creation so has to be the first showpiece created in my current workplace for the Grand Hotel opening. We took our creative vision from the colours and architecture of the building. As a team we intertwined our skills to create a showpiece worthy of the reopening. This reignited my spark and I had a new found confidence in my skill for chocolate artistry.
5. What motivated you to enter the Junior Chocolate Masters Competition?
When I learned of the competition and how much can be gain in knowledge and creativity. This motivated me to take part as I wanted to learn more about chocolate and push my skill
level.
6. What does the theme “The Changing World” evoke to you?
The changing world theme evokes to me the ever-changing world we live in and how much we adapt to varied needs for the consumer and food production. Problem solving and adapting to these new needs is a big part of the modern pastry chefs daily job.
7. How are you preparing for the competition?
My preparations for the competition include developing new techniques and pushing myself creatively in how I can manipulate chocolate. Specifically for different shapes and visual aspects to connect to the changing world brief. I am developing my chocolate skills further to improve the techniques I know and additionally learn ones too.
8. What is your favourite chocolate? Why?
My favourite chocolate is Cacao Barry Zephyr Caramel. The caramel milky flavour is moreish and addictive. This is fun to develop with for varied bonbons and plated desserts.
9. Any ambition for the future you’d like to share with us?
My biggest ambition is to eventually start my own chocolate business. To push my skill set and creative ideas in the world of chocolate.
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