Where did it all start? How did you fall in love with cooking, pastry and chocolate?

From a young age I have been surrounded by amazing food and home grown produce, however I always had a smile on my face when chocolate was in hand! I spent many Sundays baking and cooking with my parents, and throughout secondary school it became apparent this passion could be turned into a career and I could do what I loved every day as a job and get paid for it! Since then I have been working in various sections within kitchens learning as much as I can! However, it was only after spending more of my time in the pastry section and  one of my colleagues taught me the process of making chocolate bon bons, was where my love for chocolate creations really sprung into action.

What or who is your greatest source of inspiration?

I would have to say that inspiration can be taken from anything and everything, from walks at home along Jersey’s coastline, visiting bakeries, restaurants and chocolatiers to farm shops, various chefs, childhood memories or even music and art; the sources of inspiration are endless. 
However, my greatest source of inspiration would have to be my family and friends as well as various chefs I have worked with. They have taught me so much and have been supportive and encouraging with my career journey so far. I hope this is reflected in some of my creations for the competition, as a little nod to them and a ‘thank you’ as without them I wouldn’t be where I am today.

What has been your favourite culinary creation so far?

My favourite culinary creation so far would have to be making two types of chocolate bon bons as favours for my brother's wedding. I enjoyed the challenge; from creating the flavours and drawing up the bon bon designs, to tastings and practices, and then the final production of hand producing 250 bon bons. It was well worth it when guests were looking for spares or trying to take other peoples favours which if you ask me, I’d say is a sign of a success!Most of all I  think it was my favourite culinary creation as I enjoyed creating something that reflected both the bride and groom on such a special day, which I feel what food is all about; creating something that tells a story and being part of a memory for people to look back on fondly.

What motivated you to enter the Junior Chocolate Masters competition?

It has always been a thought to enter the Junior Chocolate Masters competition, as all things chocolate has been a love and passion from a young age! I have always had an intrigue by the diversity and versatility of chocolate as a commodity to produce various creations by pushing myself and using my creative side and imagination. I’ve followed the competition over the past few years, being inspired and admiring the skill, craftsmanship, and creativity, but never believed I could enter!

What does the theme “Best of British” evoke to you?

For me the theme 'Best of British' evokes the combined idea of the past and present to produce what Britain is today; land, sea and sky. From local produce, to our heritage, pastimes and traditions, with the backdrop of our countryside, national parks and beaches. This is all part of the canvas that paints the image for all to explore from far and wide, now and in the future. I hope from the brief to evoke special memories and moments that resonate with what “Best of British” means to not only me but others too.

How are you preparing for the competition?

I am currently bringing my ideas together, brainstorming inspiration and researching through books, instagram and the internet. I’ve started working with some ideas, trying out various flavour combinations and concepts. I am also lucky to have some taste testers, courtesy of my colleagues who don’t seem to mind being provided with various samples or spoonfuls of components!

What is your favourite chocolate? Why?

As a child, I used to only like milk chocolate so I do really like the Alunga as a creamy, milk chocolate , however as I have got older I prefer the indulgence of a rich, slightly bitter 70% dark chocolate. Within the Cacao Barry range,  I would have to say my favourite is the Ocoa or the Venezuela, given its complex flavour of bitterness and fruitiness that develops on your palette; a bit like a deep bodied red wine!

Any ambition for the future you'd like to share with us?

There has always been the dream of having my own hospitality offering of my own but before that, there’s plenty of learning, experiences and opportunities to be had! For now, my future ambition is to continue to grow and learn within my career, given the world of pastry and chocolate is so vast and wide, every day is a school day!