Emily Moorhouse, a young commis chef from Shrewsbury College has been crowned winner of Coup de pates' Chefs at Play competition in a final judging day held last week at the company's central London development kitchens.
Moorhouse was chosen from scores of entries into the competition, calling on 16-26 year-olds to create the next big canapé or reception product.
Her creation, consisting of Coup de pates choux pastry profiteroles with clementine crème patisserie, gingerbread foam, pumpkin shards and liquorice crumb (pictured), was judged as the stand-out recipe on the day by judges including Coup de pates chef ambassadors James Tanner and Thomas Leatherbarrow, who recreated the final five finalist's recipes.
Moorhouse has been rewarded with an exclusive, late-January development trip to Coup de pates' Paris headquarters, where she will work with the company's artisan chefs to create a brand new product for the UK foodservice market.
"I'm almost speechless," said Moorhouse. "Each entry was so strong that I genuinely thought I didn't have a chance, but I'm so glad I took the time to enter. To get the opportunity to travel to Paris and learn from the Coup de pates chefs as well as James and Thomas, it's massive and I cannot wait."
Mariam French, head of marketing and product development at Coup de pates, added: "Congratulations to Emily for a win that was as impressive as it was merited. Seeing her creation brought to life in our development kitchens and getting to taste the delicate subtleties of flavour really hit-home exactly why she should be crowned winner.
Two runners-up, Eleny Islay Minto, a part-time pastry chef at University College Birmingham and Alice Prothero, an apprentice chef at Darlington's Houndgate Townhouse, will receive UK-based development days.
The final five were:
Emily Moorhouse, commis chef, Shrewsbury College - Profiteroles with Clementine Crème Patisserie, Gingerbread Foam, Pumpkin Shards, Liquorice Crumb
Alice Prothero, apprentice chef, Houndgate Townhouse, Darlington - Waldorf Salad Macaroon
Eleny Islay Minto, part-time pastry chef, University College Birmingham - Salted Cashew Butter and Greek Yoghurt Tartelette, Infused with Lime
Shaun Longmire, self-employed pastry chef - Italian Clementine & Chocolate Inside Out Macaroon
Jack Ellingham, chef, Climpson's Arch, Hackney - Apple Terrine, Arlette Pastry and Brown Butter Ice Cream, Sour Caramel
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