PA S T RY
by Simon Jenkins
PRESSURE
=reward T
here are many great competitions in the UK calendar for the countries passionate and dedicated pastry chefs to push, stretch and strive for perfection, and to achieve the ultimate goal. How far it will carry them? Hopefully all the way to the top of the world stage. Such events as Coupe de Monde Patisserie, and World Chocolate Masters are two major events which raise the profile of our craft and let the pastry world know what the UK’s Patissiers and Chocolatiers can do. There are also junior interests with the Junior Chocolate Masters, and Junior Sugar Championship. Here younger passion can be nurtured, showcased, realised and mentored to build onto the main events bringing the passion and the skill to the next generation is the way we can succeed at the higher level. What does it take to be a contender in such a prestigious event? Having spoken to Barry Johnson Captain of the UK Pastry Team 2015 here is what he had to say; I was elated to win the UK selection and the Best Taste Award. I hadn’t entered the competition with any expectations to win or let alone be selected to represent my country. I did it to challenge myself and improve my own chocolate skills. I think it only sank in the next morning when I turned my ‘phone on to over a hundred messages of congratulations from friends and family. My working life is always very busy and at the time running a small team at Rococo Chocolates didn’t really enable me to use work time for practice. This meant many long nights and every weekend for practice in the last few months running up to the event. I wanted to commit as many hours as I could so I could achieve my best. I have a very supportive girlfriend who kept normal life going which was a massive support.
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