Hunter pastry chef rises to the top

To die for: Jack Mylott's lemon meringue pie and, top left, gâteau St-Honoré with white chocolate creme patisserie and orange and marscapone creme.

HUNTER trained Jack Mylott has won a five-night trip to Singapore, after being named the best pastry chef at the Bake Skills Australia 2019 Championships.

"I am over the moon with the results," Jack, 20, said.

"Growing up I always loved baking and making cakes.

"University wasn't the right path for me; getting an apprenticeship and training at TAFE NSW made sense for me to succeed in my career aspirations to be a baker.

"There's just something about baking - it's a family thing, it brings people together and makes everyone feel at home."

Sweet: Jack Mylott holds a plate with milk chocolate and praline panna cotta with vanilla chiffon, roasted coconut, strawberry gelée and praline soil. The bowl has mousse chocolate and praline panna cotta.

The championships were split into two competitions: one for pastry chefs and the other for bakers.

Pastry chefs had to create a series of products for judges including a 'spectacular special occasion cake'; a gâteau St-Honoré, 12 mille-feuille and seafood gourmet pies.

Jack is a fourth generation baker and completed his Certificate III in Retail Baking (Combined) at TAFE Hamilton this year. He is being mentored by Francesco Gulisano at Dolcettini Patisserie in Sydney.