Yolande Stanley, pastry chef and tutor at Westminster Kingsway College
Yolande Stanley. A great lady who has mastered the art of pastry and chocolate to the highest levels. A lady who has taught and trained new generations of chefs. A teacher at Westminster Kingsway College where she looks after the Professional Patisserie Scholarship and the Royal Academy of Culinary Arts apprentices for their Level 3 Patisserie and Confectionery course. Cacao Barry Ambassador. Humble, energetic and with a wonderful sparkle in her eyes. A lovely person to know and a great professional to learn from.
Passionate about all things patisserie and confectionery; transferring knowledge and still hungry to learn.
It all started through gathering recipes by reading the sweet sections of my mother’s cookery books from a very early age. This was subliminal learning because I didn’t realise then that it was to be my vocational dedication and career.
Still being allowed to support amazing people – those starting out at college and others competing for the UK. Another one was gaining MCA – Master if Culinary Arts – for patisserie in 2000.
For a competitor to win a gold medal at WorldSkills.
Inspirations come from all around me constantly. I am always researching current trends.
Teaching and the diversity of the people I teach – I have a reason to remain up to date and to try new techniques and products.
What are your favourite flavours?
Chocolate, fresh fruit at its peak and aniseed flavours.
I love working with chocolate as well as eating it, it has so many facets and challenges.
Which Cacao Barry chocolate is your favourite and why?
At the moment Alto El Sol, my choice varies depending on the production, what it is to accompany and my mood. It is very fresh and deeply structured.
Which is your favourite dessert that you have created and why?
This fluctuates depending on season and what I’m doing at any one time.
Currently it’s caramelised mango and chocolate strudel with lime gum, chocolate Sauce and Pina colada ice cream.
Sacher torte with sauted fresh apricots and vanilla ice cream – private memorial to John Huber at home!
Always read the menu from the desserts up to starters to make sure the rest fits with the most important course!