Following tough Quarter and Semi-Finals held over the past two months, the Royal Academy of Culinary Arts has today revealed the Finalists in the 2022 Master of Culinary Arts (MCA).
Presented every four years, the MCA is the UK’s highest culinary honour, conferred upon those who have displayed mastery of the complex and specialised knowledge and skills in the culinary arts which are required to be a first-class chef, pastry chef, or for restaurant management and service.
The holder of the MCA must be able to prove advanced technical skill and professional ability; accept accountability for their decision-making; contribute to supervision and management; demonstrate comprehensive knowledge of the principles of sustainability and the viability of our food sources throughout the scope of the food chain; demonstrate leadership and support the development of others; and act in the best interests of the culinary arts profession.
The MCA is an award rather than a competition, all or none of the entrants can achieve this coveted prize depending on their ability to reach the required standard.
To reach the Final is a significant achievement in itself.
Congratulations to the following MCA finalists broken down by category:
Chefs:
- George Blogg, Executive Head Chef, Gravetye Manor
- Raj Holuss, Head Chef, Roux at Skindles
- Spencer Metzger, Head Chef, The Ritz London
- Tom Scade, Executive Chef, The Vineyard Hotel and Spa
- James Sleep, Executive Sous Chef, White’s Club
Pastry Chefs:
- Alistair Birt, Senior Head Pastry Chef, Harrods
- Jamie Houghton, Senior Sous Chef, Le Manoir aux Quat’Saisons
Restaurant Management and Service:
- Thomas Borghi, Restaurant Manager, The Lanesborough, London
- Daniel Crump, Proprietor/Director, The Greyhound, Beaconsfield
- Antonino Forte, Restaurant Manager, Galvin at Windows
- Devid Isabella, Director of Food and Beverage, The Goring
- Peter Prusaczyk, Food and Beverage Manager, Le Manoir aux Quat’Saisons
At the Semi-Finals, Chef candidates had 6.5 hours to produce a rabbit dish accompanied by 3 garnishes, for 8 covers, with 4 portions being plated and 4 presented on a silver flat; 6 plated portions of Mousseline de Homard; and 6 St Honoré Tarts with a Tonka Bean Ice Cream.
Pastry Chef candidates had 9 hours to produce 4 portions of a raspberry-themed plated dessert including a hot raspberry soufflé; 8 Baba au Rhum served with a Crème Diplomat; 10 hand-cut and dipped chocolate bars; and a Three-Tier Fruit Macaron Cake.
Restaurant Management and Service candidates were required to undertake several practical tasks including cocktail making, decanting red wine, systematic wine tasting, cheese tasting and cold beverage evaluation; as well as the slicing and presentation of a side of smoked salmon, the carving and presentation of a roast duck, the preparation and service of Steak Tartare and the preparation and presentation of an orange.
To qualify for the Semi-Final, Restaurant Management and Service candidates had, at the Quarter-Finals, already undertaken a personal interview and a theory test, alongside answering a letter of complaint, taking a telephone booking, appraising example trading figures on a P and L account; and demonstrating their knowledge of the menu and wine list from their own establishment.
Finals will take place in September and the winners will be announced during the awards dinner at Claridge’s on Friday 28th October.
The MCA is judged by a committee of past winners of the MCA led by:
- Chairman of the MCA: David Pitchford
- Chairman of the MCA Chefs: Idris Caldora MCA
- Chairman of the MCA Pastry Chefs: Michael Nadell
- Chairmen of the MCA Restaurant Management & Service: Silvano Giraldin and Sergio Rebecchi
The MCA 2022 is sponsored by Educational Sponsor University of West London; as well as sponsors: Ritter Courivaud, L’Unico Caffé Musetti, Berkmann Wine Cellars, Champagne Laurent Perrier and Winterhalter.
