Dessert of the Year 
Welcome to the Association of Pastry Chefs Website
THE ASSOCIATION OF PASTRY CHEFS ANNUAL DESSERT OF THE YEAR 2008
Saturday 4 th October 2008
DESSERT OF THE YEAR 2008 Finalists & Results
Gold medallist Scott Paton Winner
Name – Scott Paton Winner –Gold medallist
Workplace – Jack In The Green Inn, Exeter , Devon
Dish – Milk chocolate mousse and rose water parfait, strawberry & rose granite, sugar & chocolate crisps
Scott Paton became the deserved winner of Dessert on the year on Saturday 4 th October at Nadell patisserie. Scott beat 9 other finalists to clinch the title, the Mike Nadell trophy, a gold medal, a trip to the Champagne Duval-Leroy cellars in Vertus and a day working with Pierre Herme in Paris . His winning dessert was a Milk chocolate mousse and rose water parfait, strawberry & rose granite, sugar & chocolate crisps. Scott, age 21, works at the Jack in the Green Inn, Rockbeare, Exeter .
APC>
Congratulations on winning Dessert of the year 2008 Scott, how does it feel to be the current title holder?
SCOTT>
I am honoured to have my name on the trophy alongside some great names in the patisserie world after coming second last year I had a point to prove to myself and thankfully I didn't let myself down and made certain people close to me proud along the way, I also love the fact that the title will be staying in the UK all year.
APC>
Which 3 words describe you best?
SCOTT>
P assionate, creative and humble
APC>
What inspired you to become a pastry chef
SCOTT>
Funnily enough pastry never used to be my focus I guess I was just to young to understand all the aspects of a working kitchen and ever since I was seven I wanted to be a chef and when I got into the trade I found something I was good at (pastry) and grabbed the bull by the horns and ran with it.
APC>
Who do you admire most in the culinary world?
SCOTT>
I have to say Michael Caines is a local inspiration to me even more so after seeing him work and the way he commands the kitchen. I also hold William Curly in high regard even though I have never met him but the ultimate has to be Pierre Herme, the way he has taken pastry perfection and taken it into a whole new culinary level
APC>
What's your favourite dessert?
SCOTT>
My favourite dessert is Pierre Hermes Plasir sucre, my girlfriend queued for half an hour to get into his shop to buy one, it was eaten without any garnish, knee trembling stuff.
APC>
Part of your prize is a trip to the Champagne Duval-Leroy cellars in Vertus and a day working with Pierre Herme in Paris , waht do you hope to gain from the experience?
SCOTT>
I don't think I am going to set myself any targets to gain from the experience, I will go there with a blank mind and be a sponge to all they have to offer. I can't believe I have the opportunity its is a dream come true as I'm sure all pastry chefs will understand
APC>
What advice would you give to others considering entering culinary competitions?
SCOTT>
Creativity is such a major factor, give yourself plenty of time to practice and perfect and don't be shy of making mistakes as they will make you better and stronger and then you can really nail it on the day.
APC>
Where are your plans for the future?
SCOTT>
I hope to continue learning at the rate I have been and really flourish in my field, build up a name for myself and hopefully one day I will become the new Pierre Herme.
Check Out All The Images For The Day
Rémi Viennet 2 nd place- Silver medalist
Nadell Patisserie, Islington, London
Dish – L'assiette de fougerolles, sour cherry mousse & pistachio cake with cherry glaze on a nougatine base, kirsch Ice-cream, poached meringue, caramel & vanilla sauce
Sarah Poliakov Joint 3 rd place- bronze medalist
Workplace – Merrill Lynch, Roux fine dining
Dish – Apple & blackberry crumble, apple jelly, blackberry sorbet, almond foam
Sébastien Bertin Joint 3 rd place- bronze medalist
Workplace – Le saint James Bouliac, France
Dish – Chaud-froid chocolat guanaja 70% et groseille
Name - David Tamasauskas
Workplace - Bachmanns Patisserie
Dish - Raspberry Breton, raspberry sorbet, raspberry coulis, vanilla milk foam
Name – Ulsterdale Adjei
Workplace – Shell Centre
Dish – Mango & strawberry lasagne, pink champagne sorbet, dark & white chocolate tart
Name – Simon Woods
Workplace – Luton Hoo hotel, golf & spa
Dish – Cylinder tuille of rhubarb mousse, almond milk granite, Ameretto & pistachio marshmallow croquette, almond milk foam
Name – Thomas McArthur
Workplace – Whittlebury Hall Hotel & Spa
Dish – Milk chocolate & banana truffle, banana milkshake, Tonka bean Ice-Cream, caramelised bananas & caramel sauce
Name – Svetlin Dimkin
Workplace – Daet Marina Hotel , Dartmouth
Dish – Red chilli Valrhona chocolate mousse, chilli syrup centre, white chocolate- raspberry & thyme Ice-cream, flaked dry pepper & sugar garnish
Name – Damian McGovern
Workplace – Luton Hoo hotel, golf & spa
Dish – Indulgence of dark & white chocolate- Chocolate roulade mousse, chocolate Mille feuille & white chocolate baked Alaska , cherry & Kirsch coulis
The APC has been involved and organised many competitions and is always willing to provide a panel of judges.
Our commitment has never been better and we have judged for the which magazine, sweetest chef in town, tea pastries award, many Salon cullinaire's and last but not least our own Dessert of the Year competition.
Please feel free to Contact Us if you require a panel of judges, to support your event or food contest