Cherish Finden

Cream of the Crop!

Multi-award winning Pastry Chef Cherish Finden is herself proving a showstopper in her current role as Judge on BBC2’s hugely popular Bake Of, Crème de La Crème - as dramatic as the centrepieces she presents as Executive Pastry Chef at The Langham, London. It's yet another starring role this multi-talented Chef has taken on, along with a stellar career that spans over 20 years. Namai Bishop talks to the Chef in the gilded Palm Court of The Langham, London.

Since joining in 2009, Cherish's inventive work has kept The Langham, London at the forefront of London’s culinary scene, creating innovative and imaginative menus for a hotel that itself is revered as the very home of afternoon tea. Her work has been justly rewarded with Cherish leading The Langham London to top spot at the prestigious Tea Guild’s ‘Top London Afternoon Tea’ Awards in 2010, ‘Service of Excellence 2013’ winner for three consecutive years and scooping the Tea Guild Award in 2013. Cherish was also awarded ‘Pastry Chef of the Year’ by the Craft Guild of Chefs in 2012. Her amiable personality makes her an ideal presenter and popular on TV programmes, including Heston’s Great British Food on Channel 4, BBC’s Masterchef, Australian Masterchef and BBC 2’s Junior Bake-of. Throughout her varied and exciting career, Cherish has continued to challenge herself through training courses and culinary competitions that have resulted in over 25 medals from international events around the world - a mammoth 18 of which were Gold. Most notably, the Singapore Pastry Team led by Cherish came in frst out of 32 national teams and won 8 gold medals at the IKA Culinary Olympics in 2000. Singapore-born Cherish, as diminutive as she is modest, does not dwell on the string of awards and international accolades under her tiny belt. She was always too busy looking forward at creative and innovative inspiration for her craft to look back at past achievements. Perhaps it is this appreciation of vibrant colours, textures and the cosmopolitan environment that she grew up in, that have helped shaped her work. To this day, the Asian infuences can be seen, tasted and smelled in her stunning pastry creations as she uses her creative eye to capture ideas, blending food, art and culture. Cherish herself credits the eclectic elements of her upbringing in Singapore as a strong element in her work and many of her desserts involve use of more exotic Asian ingredients such as goji berry, snow fungus, red bean, ginkgo nut and dashi. Honing her skills at a number of luxury hotel groups, both internationally as well as in her native Singapore, including a three-year stint as Sous Chef at the landmark Grand Dame The Rafes Hotel, no less, Cherish quickly mastered the uncompromising quality and service levels required at these top establishments. It is no surprise therefore that her work at The Langham, London matches efortlessly the fne surroundings. Namai Bishop speaks to the Chef:

N.B. What was your inspiration behind the chocolate you created to mark the anniversary of Langham hotel?

C.F.The Langham No.150 was created especially for our 150th anniversary. We went to the Or Noir Laboratory in France, the home of Cacao Barry, to design a unique chocolate. The Langham No.150 is intended to put a smile on people’s faces. The sweetness of the milk and high intense note of cocoa with a long lasting taste. A tinge of honey caramel is accompanied by a fruity acidity and fnished with a bitter note.

N.B. What was the creative process in creating a chocolate?

C.F.The best experience was the blind taste with the Or Noir Laboratory experts, where we tasted chocolate from diferent plantations and origins, all with varying tastes, profle and character. It was a wonderful experience! The most creative and interesting part of the process was compiling the profle of the chocolate.

N.B.How does the Langham hotel brand infuence your work?

C.F.Brand inspires my pieces to be innovative, creative and evolutionary.

N.B.Have your Asian roots inspired your work?

C.F.Yes defnitely. I incorporate Asian ingredients with a twist.

N.B.You look after all pastry at the London hotel. How do you manage the preparation / serving schedule and manage your extensive team?

C.F.I have a very good team and we minute and plan in our team morning meeting which we have everyday in addition operational checks are carried out thoroughly with frequent research for new Afternoon collections, Banqueting menus, Palm Court menus and Artesian, the Best bar in the World

N.B. What projects do you have lined up for 2016?

C.F.I am really enjoying my role as Judge on BBC2’s Bake Of, Crème de La Crème. It's a truly fantastic experience all round!

N.B. Will you be taking part in any industry events outside of the hotel?

C.F.Not presently but watch this space!

N.B.You have been a star fgure in the industry for some time - how has the industry changed in your experience?

C.F.Pastry cooking is now being viewed in the same light as mainstream cooking. It is a lot less niche and more recognised for its craftsmanship than it used to be.

N.B.You support quite a few industry events that look for fresh talent - what advice would you give a young pastry chef in the feld today?

C.F.I think it’s important to work hard and learn the basics before launching into more complicated techniques. Sometimes it’s the skills that need to be honed more than creating the bigger showpieces.

Cherish Finden Notable Awards & Accolades

2015 Macalcan lIfe tIMe achIeveMent 2015 the global chef award 2015 Judge ‘dessert of the year’ assocIatIon of pastry chef 2014 Judge ‘dessert of the year’ assocIatIon of pastry chef 2014 Judge ‘gourMet dessert chef of the year’ (MovenpIck) 2014 Judge ‘royal acadeMy of culInary art – annual eXcellence awards’ 2014 Judge ‘brItIsh kaZakh dessert coMpetItIon’ (kaZakhstan) 2013 tastIng Judge uk pastry club – coupe du Monde 2013 Judge ‘gourMet dessert of the year’ 2012 pastry chef of the year, craft guIld of chefs 2002 le salon culInaIre InternatIonal de londres, gold for petit four 2001 dessert of the year (london), 1st place 2000 olyMpIc Ika, 1st place for pastry category c, gold for plated dessert & petit four 2000 olyMpIc Ika, 1st place for hot cooking category d 2000 olyMpIc Ika, 2nd place for overall singapore national team achievement 1999 Iegho culInary coMpetItIon, 1st place for petit four