From her early days training at the iconic Raffles Hotel in Singapore to building a career in London over the past 25 years, Cherish shares her philosophy on pastry, precision, and what truly matters when it comes to creating world class desserts.

New for 2026 Cherish will oversee the dessert judging of both competitions. She will use her extensive knowledge of pastry and judging culinary competitions at the highest level having worked on Channel 4’s Bake Off: The Professionals since 2016.

In this episode, you’ll hear about:

• Cherish’s journey from Singapore to the UK and her formative years at Raffles Hotel.
• The influence of world-class chefs and why technique matters more than certificates.
• How London’s food scene has evolved over the past two decades.
• Why classic dishes still matter, and how to elevate them without losing their soul.
• The importance of simplicity and precision in pastry.
• What she’s looking for as a judge in this year’s National Chef of the Year competition.
• Why practice, repetition, and discipline are the keys to success.
• How mistakes can sometimes lead to your best ideas.

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