Following Finals held at Le Gavroche, The Gleneagles Hotel and the University of West London, the Academy of Culinary Arts is pleased to announce the winners of the Annual Awards of Excellence which is celebrating its 30th anniversary in 2012:
Jack Allibone, Simpsons Restaurant
Michael Hodges, The Ebury
Ben Howarth, Le Manoir aux Quat'Saisons
Danny Lee, Galvin La Chapelle
Ian Musgrave, The Ritz
Aaron Potter, Trinity Restaurant
Luke Selby, Le Manoir aux Quat'Saisons
Melissa Paul, William Curley
Diana Sedlakovia, Chancery Court Hotel
Charles Beaini, The Hand and Flowers
Colett Becker, The Ritz
Matthew Busby, Gleneagles
Romain Crozat, Galvin at Windows
Benjamin Debloos, Le Gavroche
Gavin Jones, Rudding Park Hotel
Stuart McIvor, Galvin at Windows
Mhairi Mutch, Gleneagles
Joana Maria Pons Gari, Andrew Fairlie at Gleneagles
Claire Ratcliffe, Le Gavroche
Swayam Roka, Gleneagles
Alexandre Sojfer, Le Gavroche
Stephanie Srey, Galvin at Windows
Jonathan Whitemore, Ellenborough Park Hotel
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 and Chairman of the Academy of Culinary Arts.
Kitchen Finalists had 4.5 hours to produce a sea trout starter using ingredients from a mystery box; short saddle of lamb with fondant potatoes, turned glazed carrots, peas and broad beans; and a modern interpretation of an eton mess.
Pastry Finalists had 5 hours to produce two entremets gateaux comprising strawberry mousse and a minimum of three other components; petits fours using choux paste, sable paste and spon/dacquoise/joconde and a display piece to celebrate the 30th anniversary of the AAE.
Service Finalists were required to decant and describe wines to the judging panel and set up and serve a 3 course meal with wines and liqueurs to a table of 2 guest judges.
The winning candidates will be invited to a Gala Dinner at Claridge’s on Friday 7th September, at which they will be presented with their award. The candidate who has scored the highest mark in each section – the Academy of Culinary Arts Young Chef, Young Pastry Chef and Young Waiter of the year - will be announced at the Dinner and will be presented with a trophy and prizes including a travel scholarship, thanks to the Savoy Educational Trust.
The Annual Awards of Excellence 2012 are sponsored by City & Guilds, the Savoy Educational Trust, John Lewis, Maldon Salt, G.H.Mumm Champagne, Gressingham Foods, Allens of Mayfair, Brancott Estate, Speyside Glenlivet, James Knight and the Caterer & Hotelkeeper.
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Academy of Culinary Arts, 53 Cavendish Road, London SW12 0BL