LAUNCH DATE FOR ANNUAL AWARDS OF EXCELLENCE 2013- 2nd JANUARY 2013

LAUNCH DATE FOR ANNUAL AWARDS OF EXCELLENCE 2013- 2nd JANUARY 2013
Academy of Culinary Arts

Academy of Culinary Arts

Standard Supplier 26th November 2012

LAUNCH DATE FOR ANNUAL AWARDS OF EXCELLENCE 2013- 2nd JANUARY 2013

 OFFICIAL LAUNCH DATE: 2nd JANUARY 2013
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 awards is a great learning experience.  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.
As well as a competition, the AAE is an examination; all or none of the candidates can 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 winning candidate who scores the most marks in each section is named the Academy of Culinary Arts Young Chef, Young Pastry Chef and Young Waiter of the Year.

Honorary President of the Awards:
Heston Blumenthal OBE

Chairman of the AAE:
John Williams MBE

Chairmen of Kitchen:
Martyn Nail & Adam Byatt

Chairman of Pastry:
Yolande Stanley MCA

Chairman of Service:
Sergio Rebecchi

 
WHO CAN ENTER?
The awards are open to young people aged between 20 and 26, who are currently working full-time, in the UK, as Chefs, Pastry Chefs or Waiters.  Selection is based on written essays and (for chefs) a recipe and the awards test a variety of skills within each discipline:
WHAT WILL I BE TESTED ON?
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.
FORMAT OF THE AAE AND HOW TO ENTER
The 2013 AAE will be launched on January 2nd 2013.  The first round is a paper entry which will be judged in February, with successful applicants going on to compete in Semi-Finals at the beginning of April.  The Finals will be held in June.  You can keep up to date with the current awards through the News section of this website and the AAE facebook and twitter pages.
 
 
 
 

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