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.
