This week saw eighteen third year students take their final exams at Bournemouth and Poole College as part of their Specialised Chefs Scholarship arranged by the Royal Academy of Culinary Arts.
Judged by the likes of John Williams, Adam Byatt and Martyn Nail all students had to cook a set menu and achieve an overall score of 70%, based upon a points system. All students passed the exam with John Williams saying he was “impressed with the results and very pleased with how the day went”. They will all now receive the Royal Academy of Culinary Arts Diploma in Professional Cookery.
Judges - (from left to right) David Boland, Senior Chef Lecturer, Bournemouth & Poole College, Fellow of Royal Academy of Culinary Arts, Peter Taylor, Fellow of Royal Academy of Culinary Arts, Founder of Specialised Chefs Course, 1989, John King, King's Fine Foods, Royal Academy of Culinary Arts, Mark Morris, managing director of The Staff Canteen, John Williams MBE, Executive Chef of The Ritz, Executive Chairman of the Royal Academy of Culinary Arts, Neal Jepson, Graduate, Head Chef of That Group, Martyn Nail, Executive Chef, Claridge's, Member of Royal Academy of Culinary Arts, James Golding, Chef Director Pig Hotels based in Brockenhurst, graduate, Member of Royal Academy, Adam Byatt, graduate, Chef Patron, Trinity, London, graduate, Fellow of Royal Academy of Culinary Arts.
All eighteen - (From left to right in above photo) Sophie Capel, Le Cafe Anglais, London, Laura Madzorera, Boodle's, London, Francesca Owen, Lexington Catering, Ross Donald, Lucknam Park, Nr Bath, William Faris, The Ritz, Richard Hall, Langham Hotel, London, Oliver Bailey, The Dorchester, London, Deepak Mallya, The Ritz, Kieran Gilbert, Chewton Glen Hotel, Harry Kirkpatrick, Claridge's, Alex Proudman, Sloane Club, London, Andrew Taylor, Langham Hotel, London, Christopher Greenacre, Goring Hotel, London, Dan Osterwald, Capital Hotel, London, Ian Normington, Tylney Hall Hotel, Hampshire, Jack Jones, Luton Hoo Hotel, James Bointon, Buckingham Palace and Megan Takeda, Ashdown Park Hotel, Sussex – had to cook the following menu:
- Clam Chowder
- Goujonettes de sole Murat
- Epaule d'agneau a la Boulangere
- Melange de legumes
- Pannacotta a la lavande avec compote de fruits des bois
About the Royal Academy of Culinary Arts:
Founded in 1980, the Royal Academy of Culinary Arts is Britain’s leading professional association of Head Chefs, Pastry Chefs, Restaurant Managers and quality suppliers. The objectives of the Academy are to: • Secure the future of the hospitality industry through the education and training of young people and the provision of career opportunities • Recognise and reward talent and skill within the hospitality industry • Raise standards and awareness of food, food provenance, cooking and service through example and education • Connect like-minded people who support the Academy’s ethos
More about the course:
A three year vocational course designed to give the most promising young chefs the best possible training whilst enabling them to work in the finest establishments in the UK. Throughout their training the apprentices are employed by either members of the Royal Academy of Culinary Arts or recognised employers of the same standard whilst working towards NVQ Level 3 Professional Cookery, NVQ Level 3 Pastry and Confectionery as well as undertaking the Royal Academy of Culinary Arts Diploma Exam at the end of the third year.
Well done to each and every one of the students and good luck in the future!
