“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”
Will Torrent began his career with a week with Heston Blumenthal at the age of 16. In 2007, following a First class Honours degree at the University of West London, he won the first Medallion of Excellence for a British Pastry Chef at WorldSkills Japan aged 21, he won the Royal Academy of Culinary Arts Annual Award of Excellence, then Young Chef of the Year in 2009, Acorn Scholar 2010 and the WorldSkills UK Outstanding Achievment Award 2012.
He has worked with top chefs including Jamie Oliver, Yolande Stanley MCA, William Curley, Brian Turner CBE and Gary Rhodes, as well as at The Dorchester, Claridges, The Lanesborough and The Fat Duck. In addition, his TV appearances include BBC’s Blue Peter, The Apprentice, Sweet Baby James and Ready Steady Cook, Channel 4’s Sunday Brunch, Jamie and Jimmy’s Food Fight Club and ITV’s This Morning. He has been extensively profiled by the British press including The Times, Guardian, Metro, Food and Travel Homes and Gardens, Olive, Waitrose Kitchen, The Simple Things and more.
He is a consultant pastry chef to Waitrose, Global Ambassador for Cacao Barry, WorldSkills UK as well as being a member of the Craft Guild of Chefs, Academy of Chocolate and Guild of Food Writers. In 2013 he was inaugurated as a Patron on the world renowned London School of Hospitality, Tourism and Leisure at the University of West London. In 2014, Will was celebrated as one of the brightest prospects in the hospitality industry under the age of 30 at the Acorn Awards 2014. Will also hosts culinary theatres at trade and public shows such as Cake International, Salon Du Chocolat London and Speciality Chocolate Live as well as presenting award ceremonies including The Cake Awards, VQ Day, Movenpick Gourmet Dessert Chef of the Year and in 2015 will host the Cacao Barry World Chocolate Masters UK Final.
Pâtisserie at Home his first book, a bestseller, was released to critical acclaim in April 2013, aiming to take the fear factor out of desserts and in 2014 released Chocolate at Home where he demystifies the dark art of chocolate making also published by Ryland, Peters and Small. He is currently writing his third book, due for release in 2016.
‘Will is one of the most exciting, creative talents in the world of Pâtisserie and Chocolate’
Mich Turner MBE
‘When it comes to desserts, it’s all about the know how…Will Torrent definitely knows how. Amazing’
‘Will is a master of his craft, his recipes are amazing and I’m a huge fan!’
‘Prodigiously talented young baker’
‘Torrent has icing sugar in his veins.’
The Simple Things
Praise for “Patisserie 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
‘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
‘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
Praise for “Chocolate at Home”
‘Delicious yet simple recipes for making all things chocolate!’
‘Will has written a book to demystify the art of cooking with chocolate. From simple bakes to sophisticated desserts it’s a must have for any chocoholic cook!’
‘Chocolate recipes for our time’ Sara Jayne Stanes OBE
‘Another masterpiece…explains everything from the provenance of this luxurious ingredient to how to work it to perfection’
BBC Good Food Magazine
‘Everything you ever needed to know about this magical food’ Waitrose Kitchen