About

Helen Vass is an award winning pastry chef based in Glasgow, Scotland and runs her own bespoke patisserie & consultancy business, Dulce. Helen was the winner of the Callebaut Patissereie Chef of the Year 2017 award at the CIS (Catering in Scotland) Excellence awards. Furthermore, she also won the Dessert Gold Medal for her work at the Scottish Food Awards & Academy in May 2017. She is currently a finalist in the Dessert Chef of the Year Award at the Scottish Food Awards & Academy which will take place in May 2018.

 

Helen has worked with some of the best pastry chefs and restaurants in the business. Most recently she collaborated with Claire Clark MBE at her bespoke patisserie business in London, Pretty Sweet, producing high-end patisserie for clients such as Fortnum & Mason & Selfridges. Previous to that, Helen collaborated with the Award winning restaurant, The Three Chimneys, on the Isle of Skye, training the chefs in patisserie and chocolate skills. 

 

Helen runs dessert restaurant pop up's, bespoke afternoon tea's and events which have taken place in Glasgow, Edinburgh, London and even further afield in Tenerife. 

 

Teaching the future generation of pastry chefs is a passion of Helen's and she is currently a guest lecturer at the Claire Clark Academy in Milton Keynes and the Cook School Scotland in Kilmarnock. 

 

She was the former head pastry chef of 2AA rosette restaurant, Number 16, on Glasgow's Byres Road for nearly 2 years. In May 2016, Helen was part of the winning team of BBC2's Bake Off Creme de la Creme along with team captain, Mark Tilling and team mate, Samantha Rain.  

 

Helen previously worked in Pastelería Escribà in Barcelona. This role took her out to Singapore to work at Marina Bay Sands on the worlds first theatrical event, Fantasía by Escribà. She also worked at the 5* hotel, Blythswood Square, in Glasgow. 

 

Every day is a school day in the kitchen and Helen is always seeking to learn new skills and has done stages in the kitchens of World Champion Pastry Chef, Jordi Bordas and Barcelona baker, Daniel Jorda. Furthermore, Helen has done pastry courses with the following chefs in both the UK and overseas. 

  • Jordi Bordas, 2011 World Champion pastry chef, Coupe du mon Lyon
  • Mark Tilling, World Chocolate Master (UK)
  • David Gil & Enric Monzronis, Tickets Restaurant Barcelona
  • Antonio Bachour, St Regis Miami & Bachour Bakery
  • Melissa Coppel, Las Vegas
  • Miquel Guarro, Chocolate Academy Barelona
  • Martin Lippo, Vakuum, Barcelona
  • Hans Ovando, World Chocolate Master (Spain)