The 20-year-old from Gilfach Goch, who works for Cocorico Patisserie in Cardiff, broke her leg in January and could not then represent Wales at La Parade des Chefs.

She says the accident threatened not just her involvement with the Welsh team, but also her job and prospects of representing the UK at WorldSkills Russia in August 2019.

“I was gutted,” said Alys, who won the VQ Learner of the Year (Intermediate) Award in 2017. “I thought I would be out of the Wales team, the WorldSkills UK squad and I would lose my job. It was horrendous, but luckily it all just managed to be ok.

“The Welsh squad were great and I have managed to catch up on all the missed practices. I just can’t wait to represent Wales at the Culinary World Cup. It’s really exciting as it will be my first time competing for Wales, which means everything to me.

“I have worked really hard and moved job in order to improve my patisserie skills and become better at what I am doing. To finally be part of the Welsh team and be recognised will be amazing.”

She now not only attends Culinary Team Wales practices, but WorldSkills UK training sessions as far away as Hull. Selection for the patisserie place in the UK team for Russia is between her and a Hull chef, with a final decision due in February.

Culinary Team Wales will again by captained by Danny Burke, co-owner of Olive Tree Catering, Hawarden. His teammates are Jason Hughes of Chateau Rhianfa, Menai Bridge, Toby Beevers of PSL Purchasing Systems, Sergio Cinotti, who runs the award-winning Gemelli Restaurant in Newport and Alun Davies, former captain of the Combined Services and RAF culinary teams who is based in Winchester.

The team begins its quest for gold medals by presenting a cold buffet display on November 25 and then competes in the hot kitchen on November 27 with an evening service.

The hot kitchen menu includes a starter of scallops, with ceviche, compressed cucumber and chicken skin granola and a main course of hay-smoked loin of Welsh Lamb with almond puree. Lamb tagine, apricots and couscous. Dessert is white chocolate and lemon mousse with Welsh honey, raspberry sorbet, raspberry gel and mint.