Annual Awards of Excellence 2011 Winners Announced

Annual Awards of Excellence 2011 Winners Announced
Academy of Culinary Arts

Academy of Culinary Arts

Standard Supplier 8th April 2011

Annual Awards of Excellence 2011 Winners Announced

Following Finals held at Le Gavroche, The Gleneagles Hotel and Thames Valley University the Academy of Culinary Arts is pleased to announce the winners of the Annual Awards of Excellence 2011:
Dimitair Angelkovski, Turnberry Resort
Alastair Clayton, Galvin at Windows
Tessa Clingham, Galvin at Windows
Romain Fouquet, Le Manoir aux Quat’Saisons
Ryan Murphy, Turnberry Resort
Jamie Randall, Galvin La Chapelle
Paul Reader, The Royal Household, Buckingham Palace
Adam Reid, Simon Radley at the Chester Grosvenor
Ewan Simpson, Claridge’s
Michael Tweedie, Lucknam Park Hotel
Mike Cope, The Gleneagles Hotel
Paul Dickinson, Le Manoir aux Quat’Saisons
Stefan Howells, Le Manoir aux Quat’Saisons
Aminuddin Shaikh, Pennyhill Park Hotel and Spa
Glen Sharman, Pennyhill Park Hotel and Spa
Sophie Alaimo, The Westbury Hotel
Houssem Belabed, The Gleneagles Hotel
Tina Diefenbach, Le Manoir aux Quat’Saisons
Katie Lister, The Gleneagles Hotel
Johanna Marty, The Royal Automobile Club
Lucia Mottarella, Quirinale Restaurant
Rita Nagy, Turnberry Resort
Johanna Naumann, L’Atelier de Joël Robuchon
David Nicu-Catalin, Galvin Bistrot de Luxe
Wojciech Pastor, The Gleneagles Hotel
Caterina Petragallo, The Gleneagles Hotel
Joao Rocha, The Westbury Hotel
Carlota Santos, The Gleneagles Hotel
Louise Schmidt, The Gleneagles Hotel
Burak Sen, The Ritz London
Romain Taverne, Galvin at Windows
Sam Ward, The Ritz London
To achieve the award candidates had to attain a score of over 70% in the tasks set and judged by industry luminaries chaired by John Williams MBE, Executive Chef, The Ritz and Chairman of the Academy of Culinary Arts (see end for full list of judges).
Kitchen Finalists had 4.5 hours to produce a razor clam starter using ingredients from a mystery box; venison Wellington with fondant potatoes, glazed carrots, stuffed cabbage, celeriac puree and a red wine jus; and a modern interpretation of a lemon meringue dessert.
Pastry Finalists had 5 hours to produce an Easter themed centrepiece and petits fours including moulded chocolates, financiers and fruit tartlets.
Service Finalists were required to decant and describe wines to the judging panel and set up and serve a 3 course meal with wines and liqueurs to a table of 2 guest judges.
The winning candidates will be invited to a Gala Dinner at Claridge’s on Wednesday 13th July, at which they will be presented with their award.  The candidate who has scored the highest mark in each section – the Academy of Culinary Arts Young Chef, Young Pastry Chef and Young Waiter of the year - will be announced at the Dinner and will be presented with a trophy and prizes including a travel scholarship, thanks to the Savoy Educational Trust.
The Annual Awards of Excellence 2011 are sponsored by the National Skills Academy for Hospitality, City & Guilds, the Savoy Educational Trust, John Lewis, Maldon Salt, G.H.Mumm Champagne, Gressingham Foods, Allens of Mayfair and the Caterer & Hotelkeeper.
- ENDS -
For further information and photographs please contact Susannah Oates:
Tel: 020 8673 6300 / E-mail: [email protected]
Academy of Culinary Arts, 53 Cavendish Road, London SW12 0BL
Editors Note:
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.  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 Academy of Culinary Arts: His Royal Highness The Prince of Wales.
The purpose of the awards is to inspire and encourage young people 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.  It is not a competition as 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 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.
Honorary President of the AAE 2011: HESTON BLUMENTHAL OBE, Chef Patron, The Fat Duck
 Chairman of the AAE: JOHN WILLIAMS MBE, Executive Chef, The Ritz
 Chairmen of Kitchen: MARTYN NAIL, Executive Chef, Claridge’s and ADAM BYATT, Chef Patron, Trinity
Chairman of Service: SERGIO REBECCHI, Managing Director, Chez Nico Restaurants

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