Master of Culinary Arts

The Master of Culinary Arts is the Academy of Culinary Arts’ four yearly award which began in 1987 as the Meilleur Ouvrier de Grande Bretagne – MOGB. It is now considered by the industry as the most coveted accolade awarded in celebration of the outstanding craftsmanship in cooking, pastry and in food & wine service that has developed in this country over the last two decades. As the MCA is an award rather than a competition all or none of the candidates may be successful depending on whether or not they achieve the required standard.

Background
Inspired by Michel Bourdin, then Chef de Cuisine at The Connaught and supported by Albert and Michel Roux OBEs it was based on the Meilleur Ouvrier de France – MOF - (Meilleur Ouvrier literally meaning “best craftsmanship”). This was, and still is, intended to instill the same respect and appreciation of craft that exists in France. Widely acknowledged as the industry’s Oscar, the MOF has been awarded every four years by the French Government since 1923, and was officially recognised by the French Ministry of Education in 1935. It is now intrinsic to the French way of life and accepted as the ultimate reward for the most talented craftsmen for over 100 different professions in France. Because it is an intensive test of skills covering all areas of each discipline, only a handful of hundreds of candidates who apply achieve this supreme honour.

Entry Requirements
The Master of Culinary Arts is open to Chefs, Pastry Chefs and Senior Restaurant Personnel, aged 26 years and over, who have been employed in the United Kingdom for a minimum of 5 years (not necessarily consecutively). In addition Front of House candidates should have a working knowledge of a second language.

For the first time, in November 2005, the winners of the Master of Culinary Arts were presented to His Royal Highness The Prince of Wales at Clarence House.

The 2005 Master of Culinary Arts was generously sponsored by:-