Christian Sasso, Chef de Partie at Baxter Storey, Farrer and Co, has been crowned the winner of the best dessert at the British Culinary Federation’s Young Chef of the Year 2024.
The competition, held at University College Birmingham on Monday 11 November, saw talented young chefs from across the UK and beyond compete to showcase their culinary skills.
Christian’s winning dessert, a Comice Pear and Sweet Ricotta Choux Bun with Hazelnut Praline, impressed the judges with its innovative flavour combinations and meticulous presentation.
Competitors were tasked with creating a three-course meal for two covers within a strict two-hour time limit. The first course had to feature fish, while the main course, utilised Ribeye of Grass-Fed Dry Aged Irish Beef. The dessert was left to the competitors’ creativity, with the requirement of incorporating pastry.
Commenting on his success, Christian said “I have received a lot of support and guidance from my trainer to assist me with my culinary skills as part of the apprenticeship programme. The recent patisserie masterclass in July helped give with new ideas that helped me develop my final dish for the chef of the year competition.”
“I have regular sessions with my regional trainer and we cover a wide range of skills and practical training as part of the apprenticeship programme. The course has helped me have a greater understanding about the food I am cooking and how it is presented on the plate.”
“I have enjoyed learning new skills and techniques as part of the apprenticeship programme and this will certainly aid me in my future development as a chef.”
Inspiro is incredibly proud of Christian’s accomplishment and wish him continued success in his culinary career.
Get in touch today to find out how we can support your hospitality business with apprenticeships.
