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 2017 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 2017.
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 will be expected to demonstrate the ability to work with many different kinds of materials including detailed chocolate and sugar work and a creative presentation piece, whilst 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.
KITCHEN FINALISTS
Olivia Catherine Burt Fera at Claridge's
Charles Coulombeau Gravetye Manor
Jonathan Ferguson Restaurant Andrew Fairlie at Gleneagles
Samuel King The Ritz London
Henry Wadsworth Belmond Le Manoir aux Quat'Saisons
Tom Waters Perilla
Fergus Wilford Andre Garrett at Cliveden
PASTRY FINALISTS
Harry Barber Hakkasan
Nicholas Bentley Belmond Le Manoir aux Quat'Saisons
Elena Bockshecker Harrods
Olivia Bösch Mosimann's
Marceau Gouret Roux at the Landau
Alan Holloway Claridge's
Charles Liets Harrods
Mathilde Pilaete Alfred Dunhill
Madeline Thell Harrods
SERVICE FINALISTS
Emma Burgess Cromlix Hotel
Lauren Chappell Cromlix Hotel
Graeme Cumine L'Enclume
James Dainton André Garrett at Cliveden
Lea Deliere The French Table
Federico Dell'isola The Lanesborough
Andrea Diolaiuti The Ritz London
Lorelei Fruhauf Dinner by Heston Blumenthal
Piers Gibson-Birch Luton Hoo Hotel
Karen Gruet Belmond Le Manoir aux Quat'Saisons
Ellen Herslow The Westbury Hotel
Lewis Hunter The Gleneagles Hotel
Ross Hunter The Gleneagles Hotel
Rosanna Law The Gleneagles Hotel
Gary Lee The Ritz London
Joao Luiz Gomes André Garrett at Cliveden
Alessandro Marra Alyn Williams at the Westbury
Samuel Melotti The Greenhouse
Anais Niang Little Ship Club
Stefanie Obermayer The Gleneagles Hotel
Remi Orero The Greenhouse
Natalie Pope Belmond Le Manoir aux Quat'Saisons
Charlotte Poynton The Three Chimneys
Simone Rizzo The Ritz London
Giuseppe Scudiero The Ritz London
Alba Serrano The Bath Priory Hotel
Elena Silveri The Gleneagles Hotel
Manvir Singh The Gleneagles Hotel
Antonella Sinisgallo Roux at the Landau
Emma Smith Turnberry Resort
Alexander Sumerauer The Ritz London
Gabriele Tarantola The Ritz London
Larissa Varini The Bath Priory Hotel
Valerio Vita Galvin at Windows
Thomas Wickens The Berkeley Hotel
Ellen Woodcock Moor Hall Restaurant with Rooms
JUDGES
Honorary President of the AAE 2017: 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 ADAM BYATT, Chef Patron, Trinity
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
Tuesday 2nd May, London Service Final, The Connaught Hotel
Saturday 13th May, London Service Final, Le Gavroche
Monday 22nd May, Scottish Service Final, The Gleneagles Hotel
Wednesday 7th June, Kitchen Final, University of West London
Wednesday 7th June, Pastry Final, University of West London
