00:00All that I can do is give my best and, you know, the knowledge that I currently have and my passion that I currently have, you know, I just need to, I just want to give that to them and show that I am worthy of this scholarship.
00:12From over 700 applicants to the final 16, Maisie Burns-Clark from Pudsey is preparing for a very competitive cooking contest.
00:21She's in the running to receive the prestigious 2025 Le Cordon Bleu London Scholarship, which has launched the careers of countless chefs over the last 130 years.
00:31Ahead of the final on the 8th of September, we met Maisie at her dad's Headingley Bakery, where she's been reflecting on her love of food.
00:39I think I've always had this unconscious, like, well, my dad's a chef for a start off, so I think it's always just been there, but in the background.
00:46And I guess after I left high school, it was a toss-up between studying to be a chef or following a career in arts.
00:57And I guess I chose the art route, but that was always lingering in the back of my mind, you know, being a chef.
01:02And I think I just came to a point where it's a passion that I need to, like, try and pursue.
01:08The endless amount of, you know, things that are there to learn and discover, and it's, you just never, nothing's ever going to be perfect.
01:17It's always, you know, it's always changing and developing.
01:20Following an interview, sensory analysis challenges, and a written questionnaire in the semi-finals, Maisie's final challenge will be judged by some of the best in the business.
01:30The life-changing prize package includes a full scholarship for the renowned Grand Diplom, a three-month internship at Cord Restaurant, and mentorship from celebrated chefs.
01:40One of Maisie's favourite makes is this tart au pomme with a creme patissiere and frangipane filling.
01:45You start off by making a basic pastry. You would then roll that out to the size of the tin, tart tin that you're using, and then lay that over the top.
01:57Bake that off in the oven, first with something heavy in the bottom, like rice or kidney beans or something that just weighs the pastry down to stop it from puffing up.
02:10Then you bake the bottom, and then you go in with the fillings. So you pop that in, lay the apples over the top, bake that again, and then after that's done, you glaze it.
02:19It's such a simple dish, but so beautiful when it's made properly. And I think, yeah, sometimes simplicity is, you know, is key.
02:30You know, sometimes you don't need to be all fancy and crazy and stuff. It's just the simple things that are the best sometimes.
02:37Now, I've been given this opportunity as well. It's really made me realise my dream and kind of what I really want.
02:48And also about French cuisine as well. I think I've really grown to love it now, especially after being on holiday to France as well, you know.
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