WHEN it comes to making a top notch pudding, there are few better than French pastry chef Benoit Blin who has worked at the Ritz Paris.
He is back on the box on Channel 4's Bake Off: The Professionals.
Who is Benoit Blin?
Benoit grew up in Normandy, France, in a small town with a bakery at each end of his street.
This humble apprenticeship, at one of these bakeries, led to Benoit landing the role of Senior Pastry Sous Chef at the Ritz Paris in 1991.
In between these two roles, Benoit did a second apprenticeship as a Patissier, worked a year's National Service as a naval chef and worked at the Normandy Hotel, in Deauville.
What are Benoit Blin's best moments on Bake Off: The Professionals?
Benoit has been a judge since the first series of the show which was launched on BBC2, previously called Bake Off: Crème de la Crème, which was presented by Tom Kerridge.
Benoit Blin has definitely had some memorable moments on the show.
Blin recalled "For me, this year has been about different cultures, different countries, different backgrounds,"
He continued: "The teams we've selected for you guys this year are amazing.
"The standard is expected to rise."
He added: "Of course in every competition, there is the element of time, time is tight and is the best way to see if they have a strategy and work well as a team."
Where has Benoit Blin worked?
At the Ritz, he worked among some of the best chefs in France for four years, before Raymond Blanc persuaded him to come to the UK.
Benoit has now worked at Raymond's two Michelin-starred Belmond Le Manoir aux Quat'Saisons, in Oxfordshire, for more than 20 years.
He is the Chef Patissier at the famous restaurant, the highest role in a dessert kitchen.
Benoit leads a team of 13 pastry chefs creating fresh bread, pastries, chocolate, ice creams and plated desserts on a daily basis – and it seems Mary Berry's a fan…
What competitions has Benoit Blin won?
Benoit is no stranger to the world of pastry competitions.
He was team president for the UK team in the 2011 Pastry World Cup and is currently the Chairmain of the UK Pastry Club.
He says he would love to see Britain win the Pastry World Cup one day.
In 2005, talented Benoit was given the title of MCA, the Master of Culinary Arts. It's the highest accolade in the industry, and is only awarded once every four years.
Benoit, who holds a French Masters degree in pastry, was also labelled Pastry Chef of the Year in 2009.
He is also a long-standing member of the Royal Academy of Culinary Arts.
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