Jersey young chef scoops award at chocolate competition
The 2025 Junior Chocolate Master event, in its 11th year, had the theme of Best of British.Competitors were tasked with three assignments inspired by British heritage, flavours, art, culture and produce.
Ms Preisig, from Jersey, works as a chef de partie at Oxfordshire restaurant and hotel Le Manoir aux Quat Saisons. For the competition, she made a tea inspired bonbon, a British berry plated desert and a white chocolate and raspberry tea cup centre piece to secure the title. "It's still taking a while for the news to sink in and I don't think I'll ever quite believe it," she said.She said it was "such an amazing opportunity and experience that has been so invaluable"."It's been a whirlwind of emotions over the past six months of practise, research, testers and plenty of ideas," she said.
She said taking part had helped her learn new skills and knowledge and achieve something she "never thought would be possible"."It really feels like a pinch me moment and an achievement that means so much both personally and professionally- an experience I will never forget."
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