Royal Academy of Culinary Arts Bournemouth and Poole Specialised Chef graduates announced

The  Staff Canteen

The Staff Canteen

Editor 30th October 2013
The Royal Academy of Culinary Arts Bournemouth & Poole College Specialised Chef Graduation Ceremony took place at The Langham hotel last night, celebrating the success of 25 outstanding young graduates. The Royal Academy of Culinary Arts Bournemouth & Poole Specialised Chef’s course is one of the Academy’s most important accomplishments. It is regarded by the industry as the higher education’s leading ‘benchmark’ for chefs’ apprenticeships.
The 25 graduates have studied and worked their way through three years of concentrated training and intense effort, both at college and with their Academy bosses, under the guidance of Academician and Senior Chef Lecturer (Bournemouth & Poole College) David Boland.
Gaining a Credit in their Diplomas:
DANIEL ADKIN from Lucknam Park, with Executive Chef, Hywel Jones
RYAN BAKER from Boodle’s, with Head Chef Stephen Carter
MICHAEL CRUICKSHANK from Ashdown Park Hotel, with Executive Chef Andrew Wilson
CHRISTOPHER DAVIES from Claridge’s, with Executive Chef Martyn Nail
DAVID DROHAN from Grand Hotel, Eastbourne with Executive Chef Keith Mitchell
TOM GRICE from Tylney Hall Hotel, with Executive Chef Stephen Hine
DYLAN JAMES from the Goring Hotel, with former Head Chef Derek Quelch
ELLIOT JOHNSON PAUL from Intercontinental Hotel, Park Lane, with Executive Chef Paul Bates
BENJAMIN LEVENE from Royal Automobile Club, with Executive Chef Ben Gielen
DOMINIC LEYDEN from Lucknam Park, with Executive Chef Hywel Jones
BEN MARINER from The Goring Hotel, with former Executive Chef Derek Quelch
ADAM SPENCER from the Sloane Club, with Managing Director Tony Murkett
DECLAN THORPE from The Westbury Hotel, with Executive Chef Brian Fantoni
Gaining a Distinction in their Diplomas:
ASHLEY BEST from The Ritz Hotel, with Executive Chef John Williams MBE
OLIVER BLOXHAM from Chewton Glen Hotel, with Executive Chef Luke Matthews
JAMES GUNN from The Dorchester Hotel, with Executive Head Chef Henry Brosi
OLIVER MICCOLI from Luton Hoo Hotel, Golf and Spa, Luton, with Executive Head Chef Kevin Clark
TOM PHILLIPS from The Ritz Hotel, with Executive Chef John Williams MBE
EMMA PRICE from Le Café Anglais, with Chef Patron Rowley Leigh
ELLA RUXTON from South Place Hotel, with Executive Chef, Tony Fleming
MATTHEW RYLE from The Dorchester, with Executive Chef Henry Brosi
JAKE TOWNLEY from The Capital Hotel, with General Manager Kate Levin
LEWIS VOCE from The Langham, with Executive Head Chef Graham Chatham
HANNAH WESTPHALEN from Lexington Catering, with Head Chef Murray Tapeki
NICHOLAS WYBORN from The Langham, with Executive Head Chef Graham Chatham
Through this achievement, each graduate earned a Royal Academy of Culinary Arts Diploma, three City & Guilds NVQs: Levels 2 and 3 in professional cookery, ABC Level 3 Pastry, Level 2 Food and Drink Service, together with an impressive ‘apronful’ of certificates in Wine Appreciation, French and Food Hygiene at Level 3 and many more. Additionally, they gained a City & Guilds Advanced Apprenticeship and passed a six hour practical exam set by the Academy’s Education Committee.
This year, one scholar was awarded the Egon Ronay Scholar of the Year for showing remarkable development. Egon Ronay made an indelible mark in our culinary culture and to celebrate and perpetuate his memory, Egon Ronay’s son, Gerard Ronay, presented OLIVER BLOXHAM with this well-respected Diploma. David Boland noted that Oliver showed “a true self-discipline, curiosity and passion [while it has been difficult to identify only one student from this year’s group] he just kept on going that extra mile.”

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you

The  Staff Canteen

The Staff Canteen

Editor 30th October 2013

Royal Academy of Culinary Arts Bournemouth and Poole Specialised Chef graduates announced