The Craft Guild of Chefs appeals for employers to put young chefs in the spotlight

Craft Guild of Chefs CGOC

The Craft Guild of Chefs

Premium Supplier 28th January 2019

The Craft Guild of Chefs appeals for employers to put young chefs in the spotlight

As part of its mission to develop and nurture the future stars of the culinary world, the Craft Guild of Chefs has launched its annual appeal for candidates to enter the Graduate Awards.

Launched in 2002, the Guild has seen 69 chefs pass the Graduate Award with former achievers going on to win Young National Chef of the Year, The Roux Scholarship and The National Chef of the Year.

This examination is aimed at chefs who have completed their basic culinary qualifications and are wanting to push their skills further. Open to chefs aged 23 and under, kitchen and pastry chefs simply need to complete the online entry form with details of their current workplace and a mentor who will support them through the various stages. Those who are successful will be invited to compete in one of two heats, where finalists in the kitchen and pastry award will be selected.

Successful young chefs will then be given the opportunity of a lifetime as the inspiring mentor experience is back for 2019. Finalists in both the kitchen and pastry award will go on a two-day event in and around the Cotswolds, which will see them visiting local suppliers, including Daylesford Organics, learning skills from industry leaders and enjoying the opportunity to connect and network with chefs from other areas of the industry.

The Craft Guild of Chefs will be revealing more details of this opportunity via their social channels over the coming months.

The Guild is looking for chefs who have completed their basic culinary qualifications and are wanting to develop their skills further now they are in the workplace.

There is a choice of two examinations for chefs aged 23 and under to enter – a kitchen and a pastry award. Successful chefs will undertake a series of practical challenges, whilst also completing a formal paper examination. Candidates must impress some of the most well-respected chefs in the industry to achieve the 85% pass mark, including chair of examiners Russell Bateman and pastry chief examiner Will Torrent.

Founder of the Graduate Awards, Steve Munkley, vice president of the Craft Guild of Chefs said: “Last year was a real highlight for the Graduate Awards as with the support of our sponsors we held our first two-day mentor experience.

This offered chefs opportunities they may not otherwise be exposed to in their day jobs and regardless of whether they achieved the pass-mark, they learnt so much from being part of it. It was a huge success and plans are well underway for this year’s event. I’d encourage all head of kitchens to talk to their young chefs about entering as each year we see chefs grow at every stage and it really can push them, and your restaurant, into the limelight.”

Will Torrent, who heads up the pastry award, added: “This will be the fourth year we have run this pastry graduate award and the interest and number of entries is growing year on year. I love how we are making real steps at getting pastry chefs on the map."

"The skills we see at the final exam are fantastic, but most importantly, the journey these chefs go on is incredible, from start to finish. Being part of the Graduate Awards is extremely important to me and a role I’m proud to take on again this year.”

To enter the Graduate Awards 2019, chefs should complete the entry form at as soon as possible. Entries will close on Friday 26th April 2019. Chefs should keep the semi-finals date of 27th June 2019 free as well as the final exam date of Thursday, 29th August, 2019.

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you