The Graduate Awards finalists for 2024 have been revealed

Craft Guild of Chefs CGOC

The Craft Guild of Chefs

Premium Supplier 24th June 2024
Craft Guild of Chefs CGOC

The Craft Guild of Chefs

Premium Supplier

The Graduate Awards finalists for 2024 have been revealed

Following two impressive rounds of culinary skills and cooking the Craft Guild of Chefs has revealed that 19 chefs will be going through to the finals of the Graduate Awards. A heat in the south took place at Brooklands College on Friday 14th June whilst a northern heat was held at Sheffield College on Tuesday 18th June. Chefs could enter the exams in Kitchen or Pastry with an ambition of achieving the pass mark needed to cook at the final exam which will take place at the University of West London on Wednesday 4th September 2024.

For the kitchen tasks, the chefs completed a multiple-choice examination with questions relating to both classical and modern cookery. In the fishmongery test the chefs had to prepare one whole trout and for butchery the challenge was to prepare a whole chump of lamb on the bone into two rumps.

Chefs then had to create an amuse bouche or appetiser using two puff pastry vol au vent cases followed by a trout starter using the fillets they prepared in the fish task. A mystery basket task included the lamb and a selection of ingredients selected by Chair of judges, Ben Murphy. With a final opportunity to impress the examiners, the chefs had to create a lemon meringue tart following a given recipe.

The eleven chefs going through to the kitchen final are:

Rohin Geddes, The Royal Garden Hotel
Joel Barton, CORD by Le Cordon Bleu
Kai-le Tran, Royal Airforce Club
Nick Grant, Launceston Place
Inez Elfriede Roggema, Trivet
Angelo Vinci, Le Manoir aux Quat’Saisons
Paolo Marinosci, Mauro Colagreco at Raffles London at The OWO
Ross Boyd, Amuse by Kenny Dagleish
Callum O'Grady, House of Commons
Ciaran Ryan, The Dog at Wingham
Alessio Sneider, Soho House 76 Dean Street

In the pastry exam, the chefs had four hours to create 12 pieces of fudge, serve up a combination of soaked and unsoaked savarins as well as follow a recipe for a pear and almond tart. This exam also included a multiple-choice paper testing the candidates on their classical pastry knowledge. Eight chefs have been selected to go through to the final pastry exam and these include:

Catherine Ens, Launceston Place
Jessica McKechnie, Cameron House
Jessica May Erskine, House of Commons
Deimante Duobaite, The Silver Birch
Christi Myburgh, Mandarin Oriental Hyde Park Corner
Ridhima Mhaiskar, The Dorchester
Irene Magro, Rosewood London
Krishna Rajesh, Roe Restaurant

Ben Murphy, chef patron at Launceston Place said: “When marking the Graduate Awards, I am looking for those chefs where we could really tell how much work had gone into the preparation. Chefs have the opportunity to come to the exam well-prepared as the Guild shares a detailed briefing pack and videos with them beforehand. Those who are successful will have the opportunity to go on to events such as Young National Chef of the Year and so we need to be confident they will be able to compete at that level. We saw some good innovation, creativity and culinary skills in the semi-finals, and I am hoping we see as many of them make the grade as possible.”

Chair of Pastry Examiners, Sarah Frankland, added: “One of the first things I wanted to do as Chair was bring the pastry tasks in-line with the kitchen exam by including a theory element. Whilst it is only a small percentage of the marks, I feel it’s important that chefs don’t stop working on the theory side just because they have left college. I’m delighted that we have been able to take eight pastry chefs through to the final stage as they all showed so much potential at the semi-final. Now I want them to push themselves further and grab this opportunity to learn, develop and grow both personally and professionally.”

Next month these finalists will be heading on a two-day culinary tour where they will learn more about the tests for the exam as well as visiting Daylesford Organics, Cotswold’s Gold Oil, Little Oak Vineyard and North Cotswold’s Brewery.

The Graduate Awards sponsors support this event to help the Craft Guild of Chefs to develop young culinary talent. This includes The London Meat Co, Oranka, Savoy Educational Trust, Reynolds, Meiko UK, Essential Cuisine, City and Guilds, Robert Welch, Continental Chef Supplies (CCS), James Knight of Mayfair, Worshipful Company of Cooks, CCE London Ltd, University of West London, Lakeland Dairies, Grande Cuisine, Maldon Salt, NOWAH and Daregal Gourmet.

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  – 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 16 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 560,000 followers across Facebook, X, 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.