PRESS RELEASE: 19TH APRIL 2018
ROYAL ACADEMY OF CULINARY ARTS ANNOUNCES FINALISTS
FOR ANNUAL AWARDS OF EXCELLENCE 2018
Following an extraordinary number of entries this year, the Royal Academy of Culinary Arts is proud to announce the names of the Annual Awards of Excellence 2018 finalists (see end for full list).
The AAE is not a competition, rather an examination; all or none of the candidates could achieve the Award, depending on their ability to attain the standard of excellence set by the judges. All those who successfully reach this standard will win the AAE. In addition, the candidate who scores the most marks in their section will be named the Royal Academy of Culinary Arts Young Chef, Young Pastry Chef or Young Waiter 2018.
The Annual Awards of Excellence 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 550 young professionals have achieved the Award, setting them off on highly successful career paths.
The purpose of the Awards is to inspire and encourage young professionals to achieve the highest possible standards in their chosen profession – Kitchen, Pastry or Service – and to offer them clear guidelines for success in their career.
To participate in the AAE is a great learning experience in itself. As it is not a competition there is no first, second and third place, but instead any number of candidates can achieve the standard of excellence set by leading figures within the Royal Academy of Culinary Arts and the hospitality industry.
Good basic skills are the essential cement with which young, ambitious members of the catering industry can build a rewarding career. While more taxing tasks help to identify the best cooks and waiters of today, who will become the leaders of tomorrow.
Chefs can be tested on a variety of food preparation and cookery tasks from making a salad, to butchery skills, and must demonstrate that they can prepare a variety of dishes including soups and dessert and a piece of their own free interpretation.
Pastry chefs are expected to demonstrate the ability to work with many different kinds of materials, including detailed chocolate and sugar work, and a creative presentation piece, while having an excellent grounding in baking and plated desserts.
Waiters are tested on their knowledge and skills in a wide range of food and beverage service aspects, including product knowledge, technical service skills, interpersonal skills and teamwork.
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For further information please contact Daniel Moriss-Jeffery
Tel: 020 8673 6300 / E-mail: [email protected]
Royal Academy of Culinary Arts, 53 Cavendish Road, London SW12 0BL
www.royalacademyofculinaryarts.org.uk
Follow us on Twitter @AcadCulArts #AAE2018
EDITOR’S NOTES:
KITCHEN FINALISTS
Finalist Establishment
Sam Brennan The Woodspeen
Amy Dahlstrom The Pig Hotel Brockenhurst
Mae Domino Restaurant Hywel Jones (Lucknam Park Hotel and Spa)
Connor Farrer The Ritz London
Faye De Souza Restaurant Associates, Deloitte
Andrew Jenkinson Restaurant Hywel Jones (Lucknam Park Hotel and Spa)
Alessandro Molica White’s Club
Joshua Murphy Restaurant Hywel Jones (Lucknam Park Hotel and Spa)
Antonio Puca Royal Lancaster Hotel
Frederick Smith The Pig on the Beach
Jade Stevens Restaurant Hywel Jones (Lucknam Park Hotel and Spa)
Andrew Tratner Trinity
PASTRY FINALISTS
Finalist Establishment
Julia Anderson Pennyhill Park Hotel
Sophie Bamford 21, Newcastle
Nicholas Bentley Belmond Le Manoir Aux Quat'Saisons
Bastien Carriou Harrods
Salome Chapier Yauatcha, Soho
Richard Alexander Ellis Yauatcha, Soho
Nikola Krikavova Hakkasan, Hanway Place
Erika Mol Coworth Park
SERVICE FINALISTS
Finalists Establishment
Dimitri Auriant Alain Ducasse at The Dorchester
Alessandro Bello The Ritz London
Catarina Caldeira The Vineyard Hotel and Spa, Stockross, Berkshire
Eleanor Dimes Lucknam Park Hotel and Spa
Elizabeth Forkuoh The Strathearn - The Gleneagles Hotel
Giovanna Gucciardo Le Gavroche
Valerija Kirjackaja The Ritz London
Ryan Kenyon André Garrett at Cliveden House
Marion Le Bars L'Enclume
Gwennolé Le Bras Sketch Lecture Room and Library
Alistair McColm Trump Turnberry, A Luxury Collection Resort, Scotland
Marion Pépin Core by Clare Smyth
Natalie Pope Belmond Le Manoir Aux Quat'Saisons
Alana Quigley Gleneagles Hotel
Andrea Saccogna The Woodspeen
Bethan Sampson Pollen Street Social
JUDGES
Honorary President of the AAE 2018: JASON ATHERTON, Chef Patron, The Social Company
Chairman of the AAE: JOHN WILLIAMS MBE, Executive Chef, The Ritz London
Joint Chairmen of Kitchen: MARTYN NAIL, Executive Chef, Claridge’s and HYWEL JONES, Head Chef, Restaurant Hywel Jones Lucknam Park Hotel & Spa.
Joint Chairmen of Pastry: YOLANDE STANLEY MCA, Trainer, The Pastry Training Company & SARAH HARTNETT, Pastry Consultant
Joint Chairmen of Service: SERGIO REBECCHI, Director, Serenata Hospitality and JOHN COUSINS, Director, The Food and Beverage Training Company
FINAL DATES
Monday 14th May, Service Final, Alain Ducasse at The Dorchester
Wednesday 6th June, Kitchen Final, University of West London
Tuesday 19th June, Pastry Final, University College Birmingham
SPONSORS
The Royal Academy of Culinary Arts is immensely grateful to the sponsors of the AAE 2018:
ACT Clean; Berkmann Wine Cellars (product); Evolve Hospitality Recruitment; Maple From Canada; Champagne Laurent-Perrier; Maldon Crystal Salt Company; L’Unico Caffe Musetti; Savoy Educational Trust (Scholarship); Speyside Glenlivet (product); Wedgwood; Woods Foodservice; The Caterer (Media Partner).
ROYAL ACADEMY OF CULINARY ARTS
Leading the hospitality profession by example - shaping the future through education.
Founded in 1980, the Academy of Culinary Arts is Britain’s leading professional association of Head Chefs, Pastry Chefs, Restaurant Managers and suppliers. The ‘Royal’ title was gifted to the Academy of Culinary Arts in 2013. While concerned with raising standards and awareness of food, food provenance, cooking and service, its objectives are primarily focused on the education and training of young people in the hospitality industry and the provision and development of career opportunities.
Patron of the Royal Academy of Culinary Arts: His Royal Highness The Prince of Wales.
