Details of an inspiring mentoring experience for all Graduate Awards finalists has been announced by the Craft Guild of Chefs. For the first time, Kitchen and Pastry Graduate Awards finalists will work together to develop their own skills, visit suppliers and connect with like-minded chefs.
Following the success of the extended mentor experience in 2018, organisers Steve Munkley and Mark Hill have created a new and memorable trip for all those lucky enough to be part of this year’s final.
On Tuesday 9th July, chefs will leave from London and head for a full day at Daylesford Organics where they will begin the experience with a tour of the farm and all its surroundings, followed by a cheese demo from the award-winning cheesemakers. A BBQ lunch will then be served before finalists watch inspiring demos from the London Meat Company, James Knight of Mayfair and talented pastry chef Andrew Ditchfield from the House of Commons. Chefs will enjoy an evening dinner at the Rabbit Pub in Kingham and an overnight stay at the Crown and Cushion Hotel, giving each chef the opportunity to socialise with their peers.
Day two of the trip will include a visit to Shipton Mill for an engaging tour of the mill and surroundings before heading to explore Upton Smokery and relish a BBQ Lunch. An afternoon of gin tasting will follow at Cotswold’s Distillery.
Vice-President of the Craft Guild of Chefs and founder of the Graduate Awards, Steve Munkley said: “We want as many chefs as possible to pass the final exam as it can open so many doors, including the opportunity to be part of Young National Chef of the Year in 2020. Thanks to the support of our fantastic sponsors, this trip has been created to help chefs learn more about ingredients, watch the skills being completed by experts in each field, and meet others in the industry at similar stages of their careers. Whether they achieve the pass mark or not, this experience is something that will live with each finalist throughout their career.”
Chair of Pastry examiners, Will Torrent, said: “I am delighted that the pastry chefs will benefit from this incredible mentoring experience. As chair of judges, I want to ensure that pastry chefs get the recognition and platform they deserve and believe working alongside all the kitchen finalists, mentors and examiners they will be able to help each other. This is my second year as the chair for the Pastry Graduate Award and my team and I have got some fantastic, classic tasks planned for both the semi-final and final. Make sure you encourage the young pastry chefs in your kitchen to get involved.”
The Guild is looking for chefs, aged 23 or under, who have completed their basic culinary qualifications and are wanting to develop their skills further now they are in the workplace. To give as many chefs as possible the opportunity to be part of the mentor experience and achieve the award, the Craft Guild of Chefs has extended the deadline until Friday 3rd May 2019. The online entry form only takes a few minutes to complete at bit.ly/CGCGrads19. Senior chefs should encourage the young chefs in their teams to get involved and a mentoring award will be presented at the awards ceremony on Friday, 6th September, 2019. North and south heats will take place on Thursday 27th June with the final exam being held on Thursday 29th August at the University College Birmingham.
