Unprecedented Results as Young Chefs Top of the Class in Graduate Awards

Unprecedented Results as Young Chefs Top of the Class in Graduate Awards
Essential  Cuisine

Essential Cuisine

Premium Supplier 3rd October 2013
Essential  Cuisine

Essential Cuisine

Premium Supplier

Unprecedented Results as Young Chefs Top of the Class in Graduate Awards

CGOC finalists
A chef from Raymond Blanc’s Le Manoir Aux Quat’Saisons was the highest achiever in a field of young talent described by judges as “astounding” and “the best yet” at the recent Craft Guild of Chefs’ Graduate Awards, sponsored by Essential Cuisine.
With an unprecedented 90 per cent score, Josh Bingham was joined by four other burgeoning chefs in passing a taxing final cooking examination. The group was honoured during a glittering event at London’s Jumeirah Carlton Tower on Monday night (16th Sept, 2013).
Claire Willett from The Waterfront Restaurant, Daniel Lee from The Brooklands Hotel, Danny Hoang from Viajante and, in another coup for Raymond Blanc, Luke Selby from Le Manoir Aux Quat’Saisons also passed the final exam held at the University of West London last week, where Executive Chef at the capital’s Lanesborough Hotel, Paul Gayler MBE, was a judge and chairman of examiners.
Awards organiser and vice president of the Craft Guild of Chefs Steve Munkley, who hosted the awards said: “Paul was astounded that there was not one dish that he couldn’t have served up to a client. In my view, we had the best bunch of finalists we’ve ever had and it was extremely close. One candidate even got full marks in fishmongery, which has never happened before – an absolute pleasure to be part of this year.”
Essential Cuisine Managing Director, Nigel Crane added: “Congratulations to all of the finalists for passing this incredibly testing examination. The fact that each candidate so impressed the judges, cooking to such a high standard, fills me and the Essential Cuisine team with great pride and confidence for the future of the hospitality industry. It’s crucial that we keep banging the drum for youth development, however, which is why we’re keen to continue supporting worthwhile schemes like this.”
Now in their 11th year, the Craft Guild of Chefs Graduate Awards seek to reward chefs under the age of 23 testing their knowledge and skills in a series of high pressure culinary challenges.
To find out how to enter the 2014 graduate programme, call 020 8948 3870 or email [email protected]. For more on the Craft Guild, visit www.craftguildofchefs.org.

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