ANNUAL AWARDS OF EXCELLENCE 2022 WINNERS PRESENTED AT ROSEWOOD LONDON

Rosanna Frost

Royal Academy of Culinary Arts

Premium Supplier 27th July 2022
Rosanna Frost

ANNUAL AWARDS OF EXCELLENCE 2022 WINNERS PRESENTED AT ROSEWOOD LONDON

The leading lights of the hospitality industry came together on Monday 25th July at Rosewood London to celebrate the winners of the Annual Awards of Excellence (AAE). The evening was hosted by John Williams MBE, Chairman of the Royal Academy of Culinary Arts and Sergio Rebecchi Chairman of Service for the Annual Awards of Excellence. The candidate who scored the highest mark in each section was announced as the Royal Academy of Culinary Arts Young Chef, Young Pastry Chef and Young Waiter of the year: 

KITCHEN: Thomas Fenemer, Junior Sous Chef at The Newt in Somerset 

PASTRY: Caitlin Walsh, Pastry Chef de Partie at Harrods, London 

SERVICE: Daniela Mayer, Assistant Restaurant Manager, at The Gleneagles Hotel, Scotland 

The Gala Dinner also celebrated a further 28 talented young chefs, pastry chefs and waiters, who successfully achieved the Royal Academy of Culinary Arts’ Annual Award of Excellence 2022 in finals held in May and June (full list in editors notes).

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 London, and Chairman of the Royal Academy of Culinary Arts (see end for full list of judges). 


Daniela Mayer, Assistant Restaurant Manager, The Gleneagles Hotel said:
“I feel extremely excited! After all the rounds of the competition, I was of course hoping to win but certainly didn’t expect it, so when it was announced it was such a shock to the system and I feel very honoured to be named Young Waitress of the Year.” 

Caitlin Walsh, Pastry Chef De Partie, Harrods said:
“I’m so shocked, but very grateful. I didn’t expect to be awarded Young Pastry Chef of the Year, but I’m completely honoured and beyond happy. 

“Being here at the Rosewood is amazing and the whole AAE process was a testing and rewarding experience. I never pictured anything like this happening in my career and would encourage anyone to enter the competition!” 

Thomas Fenemer, Junior Sous Chef, The Newt in Somerset said:
“I feel really excited, can’t wait to get back to the kitchen and show the youngsters what I’ve done and hopefully encourage them to get them to get back on it next year - I’m really proud and grateful to the Academy for the opportunity.” 

John Williams, Chairman of the Royal Academy of Culinary Arts said:
“The Annual Awards of Excellence provides a much-needed opportunity to showcase the exemplary talent of our brightest young chefs, pastry chefs and waiters working throughout our culinary and hospitality industries. I hope that by taking part in the process, all candidates are motivated and inspired to continually better themselves through training and experiences, and then pass their knowledge onto others as they progress through their careers.” 

Richard Larkin, Chief Executive of the Royal Academy of Culinary Arts said:
“The Annual Awards of Excellence remains the essence of the Academy’s education philosophy and was, in 1983 when it was launched, the first of the Academy’s many initiatives that have raised the bar and set standards for the industry over the past three decades.” 

Kitchen Finalists had five hours to produce four portions of a starter, using ingredients from a mystery basket, where globe artichoke and poached egg were the central components and had to shine through; a single salmon en croute following a recipe; and finally four portions of their own interpretation of a strawberry vegan dessert. 

Pastry Finalists had five and a half hours to produce 30 canapes, comprising of 10 millefeuille, 10 sweet bouches and 10 savoury bouches; six verrines suitable for vegans and containing seasonal fruits; and finally two Sacher Torte following a recipe from the late Professor John Huber. 

Service Finalists were tested in their mise en place, silver service skills filleting a dover sole, and decanting and describing wines, to a table of two guest judges.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. 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 - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.