Ben Christopherson, Senior Lecturer in Patisserie and Confectionery at UWL’s London Geller College of Hospitality and Tourism, has been awarded the Master of Culinary Arts (MCA) in Pastry by the Royal Academy of Culinary Arts (RACA).
This award is one of the UK’s highest professional honours for chefs and hospitality professionals and recognises exceptional technical skill, creativity, professionalism and leadership across a specialist discipline, in Ben’s case Pastry. He received the accolade at the MCA Gala Dinner held at The Dorchester on 16 October.
A rigorous competition process
The MCA competition involved a series of demanding practical assessments designed to test candidates’ technical precision, creativity and master of their craft.
In his semi-final Ben completed an eight-hour practical examination, producing brioche, petit fours and a Charlotte à la russe cake and an intricate chocolate showpiece.
The final assessment required competitors to create a large croquembouche, which is a tower of 120 profiteroles, in a modern freeform interpretation inspired by London Fashion Week, alongside an apple souffle dish with nine elements to it, plus chocolate bars and amenities.
Student support and collaboration
Throughout the competition, Ben was supported by BSc (Hons) Culinary Industry Management student Charlotte Vicars, who worked alongside him as his commis chef during the assessment process.
Earlier this year, Ben mentored Charlotte to success in the Royal Academy of Culinary Arts’ Award of Excellence (AAE), continuing a partnership that highlights the College’s collaborative approach to learning and professional development.
Reflections on his achievement
Ben said:
“It’s extremely difficult to achieve this and It’s been hard work and stressful but I’m so proud I’ve done it. Charlotte did an amazing job of supporting me. She was fantastic. It’s been a great year of mentoring her and her working with me. I’ve learned a lot from her because she has different perspectives and has the confidence to make suggestions about how I could do things differently.”
Inspiring future culinary professionals
Ben’s achievement highlights the high level of expertise within UWL’s London Geller College of Hospitality and Tourism and demonstrates the value of mentorship, teamwork and professional excellence in culinary education.
