Royal Academy of Culinary Arts launches The Master of Culinary Arts 2017
The eighth Master of Culinary Arts (MCA) will be launched by the Royal Academy of Culinary Arts on January 31, 2017.
Based on the Meilleur Ouvrier de France, the MCA is the UK hospitality industry’s most prestigious award for head chefs, pastry chefs and restaurant managers.
Inspired by Michel Bourdin and supported by renowned Michelin-starred chefs Albert and Michel Roux OBEs, MCA represents the very best in craftsmanship in cooking, pastry and service and is awarded to those who have displayed mastery of the complex and specialised knowledge and skills in culinary arts.
John Williams MBE, Executive Chef, The Ritz London/Chairman, Royal Academy of Culinary Arts said: “The MCA is the highest honour in the catering industry; it examines the very finest details in service, pastry and kitchen and is the pinnacle of each discipline. For me, a Master of Culinary Arts is a person who strives for perfection in their profession and has the grace and elegance to promote our craft to the next generation.”
The MCA is judged by the likes of Andre Garrett, executive head chef at Cliveden House; John Williams, executive chef at The Ritz London; patissier-chocolatier, William Curley and Benoit Blin, head pastry chef, Belmond Le Manoir aux Quat’Saisons among others.
The schedule for the competition is as follows:
Tuesday, January 31 - launch of the MCA
Friday, March 31 - Closing date for entries
Saturday, April 29 - Restaurant Management & Service Quarter-Final, Grosvenor House
Monday, June 5 - Restaurant Management & Service Semi-Final, The Langham London
June (Date TBC) Pastry Chefs Semi-Final
Wednesday, June 28 - Chefs Semi-Final, University College Birmingham
Saturday, September 16 - Pastry Chefs Final, The Taste Lab, Classic Fine Foods
Saturday, September 23 - Chefs Final, University College Birmingham
Saturday, September 30 - Restaurant Management & Service Final, Le Gavroche
October (Date TBC) Gala Presentation Dinner
To enter candidates must be currently employed full-time within the United Kingdom as a chef, pastry chef or in restaurant management and service. Applicants must also have at least 10 years full-time experience in their specific trade (not necessarily consecutively) and industrial experience with at least three years at a senior level. Other requirements include knowledge of traditional and modern gastronomy and service, the ability to demonstrate a range of their specific trade skills at an advanced level under pressure, a range of activities as part of their own continuing professional development, contributed to the training and development of others and working knowledge of written and spoken English.
For further information or to register your interest in taking part in the MCA 2017 please email susannahoates@royalacademyofculinaryarts.org.uk
{{user.name}}