Royal Academy of Culinary Arts announces semi-finalists for awards of Excellence
Yesterday the Royal Academy of Culinary Arts revealed the semi-finalists for the Annual Awards of Excellence (AAE) 2016 following the paper judging round held back in February.
The AAE is an examination rather than a competition and is open to applicants aged between 20 and 26 currently working full-time in the UK as a Chef, Pastry Chef or Waiter. All entrants will receive a certificate and bottle of Laurent-Perrier Champagne, with the highest scoring candidate in each section being named the Royal Academy of Culinary Arts Young Chef, Young Pastry Chef and Young Waiter of the Year 2016.
The winner from each category will also go home with a handful of prizes worth up to £2, 000 including MAC knives, Meyer cookware, engraved trophy, and a bursary from the Savoy Educational Trust.
The AAE is the most prestigious award available to young professionals in the hospitality industry today, recognising and encouraging the most talented ambitious Chefs, Pastry Chefs and Waiters. Since it began in 1983 over 500 young professionals have achieved the award, setting them off on highly successful career paths.
Service semi-finals will be held at the Ritz, London on Saturday, 19 March and at The Gleneagles Hotel, Scotland on Monday, 21 March. The Regional Kitchen & Pastry semi-finals will be held simultaneously at University of West London, Westminster Kingsway College and University College Birmingham on Wednesday, 20 March.
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