Royal Academy of Culinary Arts Annual Awards of Excellence open for entries

The  Staff Canteen

The Staff Canteen

Editor 6th January 2014
The Royal Academy of Culinary Arts is now open for entries into the Annual Awards of Excellence 2014. The AAE is widely regarded as the most prestigious award available to young people in the hospitality industry, recognising and encouraging the most talented up and coming chefs, pastry chefs and waiters. Over 430 people have achieved the award since they were first handed out in 1983 which have helped set youngsters on to highly successful career paths. Applicants must be currently working full-time in the UK as a chef, pastry chef or waiter and should be aged between 20 and 26 as of 31 December 2013. The Awards are an examination as well as a competition with those who reach the excellent standard set by the judges in line to win the AAE. In addition, the winning candidate who scores the highest marks in each section will be named the Royal Academy of Culinary Arts Young Chef, Young Pastry Chef and Young Waiter 2014. Selection for the next stage is decided based on written entries with the best moving into regional semi-finals in April and finals in May where a wide range of skills will be tested. Prizes include a certificate and bottle of Laurent-Perrier Champagne for all those who reach the National Finals in May. All winners will then be invited to a Gala Presentation Dinner in July 2014 where they will receive a chef jacket or sommeliers apron, a diploma recognising their achievement and a magnum of Champagne. Winners of the AAE become Alumni of the Royal Academy of Culinary Arts while the highest points scorers will be awarded with prizes with a value of up to £2,000 plus an engraved trophy and an educational trip with previous winners travelling to the likes of Dubai and Barbados. To enter, contact Ilisha Waring to obtain an entry form via 020 8673 6300, email [email protected] or visit the Royal Academy of Culinary Arts website.

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The  Staff Canteen

The Staff Canteen

Editor 6th January 2014

Royal Academy of Culinary Arts Annual Awards of Excellence open for entries