Will Torrent is an up and coming cooking star. He is barely 22 years old but he already had the chance to work with some of the best chefs in the UK, like Heston Blumenthal, Brian Turner, William Curley and Gary Rhodes, in such restaurants as Claridges, The Dorchester, The Lanesborough and The Fat Duck. Will completed a BSc in Culinary Arts Management at Thames Valley University and was the mentor of Yolande Stanley MCA, qualified last year with highest distinction.

Will competed as "Confectionery and pastry chef" at the cooking competition " WordSkills" who took place in Japan last year, and he was awarded with "Medallion of Excellence", beating the best young pastry and confectionery chefs from France, Deutschland, Switzerland and 16 more countries. Thus, he is now the sixth best pastry chef in the world. He also won the competition "Academy of Culinary Arts Awards of Excellence" in year 207. Finally, he was decorated twice with gold medals at "Hotelympia" in year 2007 and with a silver medal at the "Lacam Trophy" in year 2008.

Thanks to his charisma and cooking intution, Will became a celebrity chef and appeared in the BBC series "Sweet Baby James" and "Ready Steady Cook"

Thanks to his ambition and skills, Will worked in the best UK Patisserie: Bachmann’s Patisserie and Chocolate Creations, and on the new Krups range for professionals in year 2008.

Will is a member of the "Craft Guild of Chefs ". He is also jury for the "" Academy of culinary Arts" and "Wordskills UK".

The thing you like in cooking?

I love chocolate: It's such a wonderful ingredient to work with because there are so many different flavours - plus it just tastes great! I like to work in a clean and tidy kitchen, so that I know exactly where the things are when I need them. I also like nice team work: It is really important that everybody in a kitchen has the same goal and gets along together: it creates a cool atmosphere, which I believe helps to give one's best and thus a very good result!

The thing you repel in cooking?

Some people think kitchens should be ruled like military camps: I do not agree, as personally it does not favour my work. As I said previously, a cool atmosphere is the best atmosphere that can be. "At Fat Duck" one of the best restaurants (THE best I believe!), the kitchen is usually quite calm during the service because the chefs are really in a state of concentration and nobody shouts... Well, only when things aren't going too well.
Moreover, as a well-advised cook, I'm not really a fan of fishes with a strong smell that stay for hours and that you can't get rid of... I prefer cooking chocolate or fresh fruits!

You are going to judge others' meals, sometimes with harshness. What about you? Do you tolerate criticisms?

Yes I do. Tolerating criticisms is the best way for me to improve my work. As I competed in many comptetions, I know that if something is not as it should be, it's because I can do better, and thus criticisms are a good thing. I'm convinced that reacting to criticisms is what makes the difference between being first or second.

Have you ever taken part in a cooking competition as a competitor?

Yes I have. As said in my biography, I represented the UK as a pastry chef during the "WorldSkills competition" that took place in Japan last year. During 4 days, I had to demonstrate a range of techniques in making gateaux, afternoon tea pastries, marzipan animals, sugar work, desserts and chocolates. I was awarded with the Medallion of Excellence, an award no former English chef had get. I was also awarded a prize during the "Academy of Culinary Arts" and "Hotelympia" in year 2007.

Some advice for the candidates?

Remain calm and in a state of concentration. Even if you are really nervous, display a state of serenity which shows that you know what you're doing and that you can and know how to cook well. Organize your work-top in order to have everything you need within reach. You already performed a lot to get here, so you can succeed!

IF I WERE...:

A meat piece:

A beef fillet.

A fish:

A bass.

A spice:

Vanilla.

A kitchen utensil:

A wheep.

A culinary trend:

Chocolate madness.