John Costello recently participated in the World Pastry Team Championships in Phoenix.
John has gained experience at many established companies including family run artisan company, Slatterys. Having taken various courses in chocolate showpieces and sugarcraft John has also learnt his skills competing in competitions all over the world. John is a previous contestant of the UK Chocolate Masters and has recently take part in the World Pastry Team Championships in Phoenix. In the past he has won titles such as the Renshaw cup and Pierre Scacco Award.John Costello is currently working as Chocolate Innovation Chef at Park Cake Bakery in Oldham.
We spoke to John to find out how he has been preparing for the World Chocolate Masters Final
How have you been training for the Final?
“Training is going well I am on schedule with my plan, it has been difficult at times due to work commitments but the amount I have learnt over the last 10 months has been great and will benefit me in my professional career. I had a very simple training plan split into three phases, phase 1 was to go on courses for the areas that were weakest in the preselection, phase 2 was to develop the designs and flavours and the final phase is to fine tune the detail and my timings for the competition”
What does a typical day involve with your
“Every day has been different throughout the process, depending on what area I have been focusing on. I am now at the stage where all development is complete so I will prepare one week for a full timed run through the following week, making a note of any changes so to not make the same mistake twice! “
And how are you feeling about the Final?
“I feel mainly excited but also apprehensive as I hope that it all goes as I would like it to; I am just looking forward to seeing what the judges have to say about my style both in design and taste”