Master of Culinary Arts 2013 finals completed

The  Staff Canteen

The Staff Canteen

Editor 14th October 2013
Seventeen finalists are facing the nervous wait to see if they have emerged victorious in this year’s Master of Culinary Arts. The Restaurant Management & Service final took place at La Gavroche on 21 September and the Pastry final at Westminster Kingsway College on 28 September and now, after a six and a half hour test last Saturday, the chefs section of the competition has also been completed at University College Birmingham. The winners will be announced at a Gala Dinner at Claridge’s on Thursday 31 October. After battling through regional qualifiers, the finalists are: CHEFS
William Best Sous Chef Wiltons Restaurant
David Bush Senior Chef de Partie House of Commons
Robin D’Souza Senior Sous Chef Le Meridien Piccadilly
Jeremy Ford Chef Director Restaurant Associates
Frederick Forster Head Chef The Boundary, Shoreditch
Jeff Galvin Chef Patron Galvin Restaurants
Raj Holuss Sous Chef The Ritz London
Steve Love Chef Proprietor Love’s, Birmingham
PASTRY CHEFS
William Curley Patissier Chocolatier William Curley
Denis Drame Executive Pastry Chef Pennyhill Park Hotel & Spa
Paul Williams Senior Sous Chef Pastry Le Manoir aux Quat’Saisons
 RESTAURANT MANAGEMENT AND SERVICE
Mourad Ben Tekfa Restaurant Director Le Manoir aux Quat’Saisons
Luigi Cagnin Deputy Restaurant Manager The Ritz London
Sergio Cappello Restaurant Manager The Travellers Club
David Galetti Head Sommelier Le Gavroche
Robert Rose Restaurant Manager Gordon Ramsay Royal Hospital Road
Elaine Watson Food & Beverage Support Services Manager Gleneagles Hotel
Chef finalists had six and a half hours to prepare and present a whole poached turbot with three garnishes and a saddle of venison with three garnishes, each for eight covers and to be presented on a silver platter. Pastry Chef finalists had to present a large centrepiece along a musical theatre theme then, during the ten hour examination, produce a small centrepiece inspired by their main piece; a Gateaux St Honoré; Lollipops; Croissants and sweet pastries; and six portions of a plated dessert as designed for their entry to the competition. Restaurant Management & Service finalists were assessed in their preparation for and the service of a four-course meal together with an aperitif, four wines and a digestive, for a table of three covers and a table of four covers. All were aiming to impress a large group of judges, chaired by David Pitchford, proprietor at Read’s Restaurant with Rooms. Entrants for the MCA must be currently employed full-time within the United Kingdom as a chef, pastry chef or in restaurant service and management and must have at least 10 years full-time experience in their specific trade. 

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The  Staff Canteen

The Staff Canteen

Editor 14th October 2013

Master of Culinary Arts 2013 finals completed