The Association of Pastry Chefs (APC) Dessert of the Year competition will challenge chefs to prepare, cook, and present two identical plates of an original dessert suitable for fine dining.

The competition, sponsored by Barry Callebaut and Ponthier Purée, emphasises sustainability by encouraging the use of environmentally friendly ingredients and promoting sustainable farming practices.

Competitors will have 60 minutes to deliver a intricate plated dessert, with consideration given to flavours, textures and presentation. Each entry must include at least one Barry Callebaut chocolate product and one Ponthier Purée label purée, with allowable mise en place to reflect real-world kitchen practices.

The Association of Pastry Chefs (APC) became a division of the Craft Guild of Chefs in March 2024, creating a dedicated platform to celebrate and support pastry chefs at all stages of their careers. With its own sub-committee and chairman, the APC is committed to raising the profile of the pastry sector, promoting professional development and inspiring young talent to enter the field.

Mark Reynolds, chair of the Craft Guild of Chefs, said: “We’re delighted to be bringing the Association of Pastry Chefs Dessert of the Year competition back to International Salon Culinaire for 2025.

“The Association of Pastry Chefs is now an important division of the Craft Guild of Chefs, with a passionate new board committed to promoting the highest standards of pastry and education and encouraging young people into the industry. I’m excited to see what this year’s competitors produce, as they showcase their creativity, technical skill, and passion for the art of pastry.”

Chefs entering the Dessert of the Year will be tasked with creating ‘showstopping’ desserts that not only meet the brief but also highlight their technical prowess and creativity.

Steve Munkley, salon chef director, added: “For Salon Culinaire to grow, develop and maintain the high standards we see, it needs the support of the industry to achieve this. I am so pleased to see the Craft Guild of Chefs have taken the Association of Pastry Chefs under their wing and re-introduced the Dessert of the Year competition, one that has been included in the programme at Salon for as long as I can remember.

“Along with supporting the National Chef Team of the Year and Tilda Chef Team of the Year competitions, the Craft Guild also fields a really strong culinary team that will be competing at all levels in multiple classes."

International Salon Culinaire takes place alongside IFE, The Pub Show, HRC and IFE Manufacturing on 17-19 March at Excel London. Find out more about entering this year’s event at:  internationalsalonculinaire.co.uk.