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Sweet success as Broughty baker scoops prize

COURIER, DOUGIE NICOLSON, 25/02/16, NEWS.
Pictured at Dundee & Angus College, Kingsway Campus today, Thursday 25th February 2016, are Patisserie students front L/R Riahanne Summers, Ashleigh O'Neil and BACK L/R, Elaine Joiner and Kenny Hutton. Story by reporters.
COURIER, DOUGIE NICOLSON, 25/02/16, NEWS. Pictured at Dundee & Angus College, Kingsway Campus today, Thursday 25th February 2016, are Patisserie students front L/R Riahanne Summers, Ashleigh O'Neil and BACK L/R, Elaine Joiner and Kenny Hutton. Story by reporters.

Winning a national scholarship proved to be a piece of cake for one Broughty Ferry baker.

Kenny Hutton, 51, who formerly worked as a colourist on DC Thomson comics, is happy as pie after securing the prize from Hospitality Industry Trust (HIT) Scotland.

The icing on the cake was a professional workshop in patisserie and sugar craft, learning skills he now hopes to use at his job in a St Andrews gelateria.

Kenny, a catering student at Dundee and Angus College, was one of 12 successful applicants for the award.

Following his win, he and three fellow students created a chocolate centrepiece for the HIT Scotland Discovery Dinner, which was then auctioned off for charity.

The chocolate centrepiece created by Kenny Hutton.
The chocolate centrepiece created by Kenny Hutton.

Kenny also attended a pastry masterclass at The Cook School in Kilmarnock, run by previous HIT scholar Helen Vass. Helen, who won in 2014, is now in the finals of the BBC’s Bake Off Crème de la Crème.

Talking about his victory, Kenny said: “It was a brilliant experience, and taught me a lot about pastry, the different processes involved in working with it and preparing it. It’s an experience I won’t forget.

“Creativity is in my blood, I’ve always been artistic and want to keep creativity at the core of everything I do – it’s particularly amazing what you can build with chocolate, and how you can dress food to make it look stunning, and I’m so thrilled to have the chance to explore new processes in my role at Jannettas.”