WestKing student wins Best Restaurant Dessert award at Young Pastry Chef of the Year 2024

A student from Westminster Kingsway College’s (WestKing) School of Culinary Arts and Hospitality has won the award for Best Restaurant Dessert as part of the Young Pastry Chef of the Year competition. 

Professional Patisserie and Confectionery Level 3 Diploma student Harshveer Singh Sehgal took home the award for his plated restaurant dessert at the competition finals on 18 June at University College Birmingham.

The Young Pastry Chef of the Year competition, which is open to pastry chefs ages 23 and under, welcomed entrants working in a hotel or restaurant kitchen, banqueting, within corporate or event catering environments as well as college students. 

Entrants submitted original recipes and pictures of their dish along with detailed information regarding costings, concept, inspiration and sustainability. They also explained their choices regarding flavour, texture and presentation. Judges then chose eight finalists to compete in the in-person event on 18 June. During the final, competitors had 4 hours to complete their dishes and present them to the judges. The finalists showcased their abilities to use texture and balance flavours whilst demonstrating their culinary creativity.

The panel of judges was chaired by international pastry chef Claire Clark MBE and also included acclaimed chefs and business owners Thomas Leatherbarrow and Shona Sutherland. Also on the judging panel were Stuart Mcleod – Vice President of the British Culinary Federation, Daniel Ayton – President of the  Disciples of Escoffier, and Barry Johnson from the Association of Pastry Chefs.

Harshveer’s winning dish was a spiced bavarois with mango insert, pistachio and cardamom sable with passionfruit parfait, sweet ginger, and lemon gel. He said: “The inspiration came from my background and love for Indian sweets. The approach to the dessert was elaborate French pastry techniques with the flavours and shapes of traditional Indian sweets. Using amazing products from the sponsors (Ponthier Puree) I was able to bring in the tantalizing flavours of my childhood.”

Judge Stuart Mcleod, Vice President of the British Culinary Federation said: “The standard of work we witnessed today was extraordinary, it’s so satisfying to see the stars of the future at this level so early in their journey.”

Judge Shona Sutherland said: “Brilliant to see so many skills showcased at the competition, all executed in a pressured environment. The range of techniques requested really does provide the competitors with an opportunity to shine and prove their dedication. We were delighted to see and taste such a wide range of inspiring dishes, all carefully thought out by the finalists, each with inspiration from culture and heritage. It is very encouraging to see so much enthusiasm and passion for pastry.”

Harshveer was delighted to be announced as the Best Restaurant Dessert award winner. He said: “It was an amazing experience for me to compete on such a large platform for the first time, and I’m happy with the result. I’m sure that the judges’ helpful feedback will enable me to improve even further in the future. I would like to thank my lecturers for guiding me in every step.

The ability to control my early nerves so that I may give my best effort was one of the most important things I learnt. It has been a really fulfilling experience, and I can’t wait to use this newfound knowledge in my future cooking ventures.”

Congratulations Harshveer on winning Best Restaurant Dessert in the Young Pastry Chef of the Year 2024!

Are you interested in trying your hand at Patisserie and Confectionery? Take a look at our excellent range of Hospitality and Culinary Arts Courses.

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