Adam Barratt is one of 20 finalists for the nationwide competition, Young Pastry Chef of the Year 2021.
The competition aims to celebrate the creativity of highly skilled young pastry chefs from across the country, Adam applied for the competition by submitting his CV as well as photos of three dishes he has created during his time at College or at home.
The competition is tough and judged by some of the best chef’s in the UK, including Jamie Houghton, Pasty sous-chef at Le Manoir aux quat’saisons and President of the UK Pastry team, and Neil Rippington, Director of Education at The Chefs’ Forum.
Adam has just completed his semi final task which was to create a Entremet, Adam felt inspired by the upcoming Olympics and decided on a East Asia theme, creating a Cherry Blossom Yuzu Entremet, complied of different layers and tastes, and decorated beautifully with cherry macaroons and spun sugar to replicate a cherry blossom tree.
Asked why he wanted to apply for the competition, Adam says “I applied for the competition as I felt it would be a really good learning experience for me and it would be a great addition to my CV’
As well as studying on the Level 3 Patisserie & Confectionary course, Adam works part-time at The Gentleman Fishmonger based in Doncaster Markets, when Adam finishes Doncaster College he will be going to full-time employment working in the developmental kitchen where Adam can continue his creativity with food and continue to produce show stopping desserts.
Simon Barton, Adam’s tutor commented “Adam is a very talented student and has worked really hard through what has been a difficult year, he has put a lot of effort into his Entremet creation not only thinking about the flavours of his product but theming the design around its inspiration too. Adam thoroughly deserves to get to the final of this competition and we wish him the best of luck!”
Hopefully Adam’s Cherry Blossom Yuzu Entremet dish will be taking him to the finals live at West London College on Tuesday 15th June.
Best of luck Adam!