“Cooking is in my blood, handed down through the generations so I always knew what I wanted to be in life…that week working with Heston when I was still at school changed my life forever”
Since working with Heston Blumenthal at the tender age of 16, the ‘prodigiously talented young baker’, renowned Pastry Chef and Chocolatier WILL TORRENT has already achieved many great things in his career. After graduating with a First Class degree in Culinary Arts Management from the University of West London Will won the first ‘Medallion of Excellence’ for a British Pastry Chef at the prestigious WorldSkills competition in Japan, the Academy of Culinary Arts Awards of Excellence, the Craft Guild of Chefs Young Chef of the Year and the Acorn Scholar award, all in the space of a few years. His training also took in work with top chefs such as William Curley, Brian Turner and Gary Rhodes, as well as time spent working at The Dorchester, Claridges, The Lanesborough and The Fat Duck. Will continues to work closely with team WorldSkills, promoting and encouraging our youth and in 2012 was presented with the prestigious WorldSkills UK Outstanding Achievement Award.
Whilst still only a teenager and with an already impressive CV, the media soon noticed Will. Featuring alongside James Martin on the BBC’s ‘Sweet Baby James’, this saw the start of a new phase for Will but, “always with my heart in the kitchen”. Since then Will has also appeared on Channel 4’s Jamie & Jimmy’s Food Fight Club, Sunday Brunch, This Morning, Ready Steady Cook, Capital Radio and BBC Radio amongst many print articles and interviews including pieces for The Times, Guardian, Metro, Hello and Daily Express.
Will travels the world as an international Ambassador for Cacao Barry/Barry Callebaut and also works closely in partnership with The Pampered Chef. He loves and continues to push the development of chocolate and desserts launching his own co-branded Chocolate Beer and Olive Oil using new fusion methods to create the perfect balance & taste. More exciting WT products will be released this year as Will’s imagination continues to create unconventional but perfect blends.
Will is a consultant pastry chef to Waitrose and helped design the Diamond Jubilee Picnic Hampers with Waitrose, Heston Blumenthal and Royal Chef Mark Flanagan.
‘Pâtisserie At Home’
‘Will’s book, I’m sure, will become an instant classic…there are plenty of twists among these pages to keep you on your toes, fire up you culinary imagination and impress the hell out of whoever’s lucky enough to come round for dinner!’ Heston Blumenthal
‘Gorgeous desserts, simply explained by the wonderful Will Torrent’ Jamie Oliver
‘Pâtisserie at Home is a great addition to my kitchen’ Aldo Zilli
‘Many great classics showing off new personality and character which made me even more hungry as each page was turned!’ Gary Rhodes
‘When it comes to desserts, it’s all about the know how…Will Torrent definitely knows how. Amazing’ Jimmy Doherty
‘Will is a master of his craft, his recipes are amazing and I’m a huge fan!’ Fiona Cairns
‘A great book from an energetic, accomplished and skilled craftsman – you can’t help but enjoy it!’ Brian Turner
‘What’s not to love?’ The Times Magazine
‘Prodigiously talented young baker’ Metro
‘Torrent has icing sugar in his veins.’ The Simple Things
‘Sweet pastry, indulgent creams, and smooth ganache have never been easier to perfect.’ Homes & Gardens
‘Will Torrent takes the fear-factor out of French pâtisserie.’ Waitrose Kitchen
Will’s second book, Chocolate At Home, is set for release autumn 2014.