Gourmet Dessert Chef of the Year
Sarah Frankland, Head Patissier at William Curley, has been announced as the winner of the inaugural Mövenpick Gourmet Dessert Chef of the Year competition following a live cook-off at the grand finals, held at Westminster Kingsway College on 5 July 2012.
Inspired by Mövenpick Ice Cream’s Hazelnut flavour, Sarah’s dessert – Poached apple cannelloni centred with a jasmine mousse topped on a chocolate sable breton, served with Mövenpick Hazelnut Ice Cream, was praised by judge’s for its innovative use of ingredients, flavour combination and elegant presentation.
Launched in partnership between Mövenpick Ice Cream and the Craft Guild of Chefs, the competition encouraged entrants to realise the creative potential of desserts.
“All I can say is ‘Wow’! All six finalists really excelled in pushing the boundaries of creativity under the pressure of timed conditions and the scrutiny of myself and fellow judges,” said judge Allan Pickett.
“A well deserved congratulations to Sarah, whose winning dish clearly shows the potential for desserts as an opportunity for chefs to demonstrate their passion and flair. This competition should act as inspiration for chefs to put desserts back on the menu and encourage a revival of a course that is so often seen as an after-thought rather than what could be the icing on the cake of a top class meal.”
Julia Jones, Head of Customer Marketing at Mövenpick Ice Cream, agreed with Pickett’s comments, adding: “The standard displayed by all our finalists was truly impressive and selecting a winner wasn’t easy! The competition has been an excellent showcase for the talent our hospitality industry has to offer and all six finalists should be very proud of their achievement. We’re already looking forward to what entrants will come up with next year.”
Joining Pickett and Jones on the judging panel were chefs Matt Owens and Christopher Basten, along with Stockpot editor Sheila Eggleston.
In addition to her accolade, Sarah has won a luxury weekend for two to the home of Mövenpick Ice Cream in Switzerland. “I was just running on adrenaline to get everything done within the hour, but it was a great experience,” said Sarah. “I’m so excited to win and to be part of something that raises the profile of desserts.”
Javier Millet, Lexington Catering, and Emmanuel Bonneau, London Hilton Park Lane, were named runners up in this year’s competition. Both will attend a Patisserie & Desserts day-course at Le Manoir Aux Quat’Saisons as their prize, while all six finalists receive free Craft Guild of Chefs membership for one year.