Honorary President of the Awards: Heston Blumenthal OBE
Chairman of the AAE: John Williams MBE
Chairmen of Kitchen: Martyn Nail & Adam Byatt Chairman of Pastry: Yolande Stanley MCA Chairmen of Service: Sergio Rebecchi & John Cousins
PRESS RELEASE: Tuesday 11th September 2012
ACADEMY OF CULINARY ARTS ANNUAL AWARDS OF EXCELLENCE 2012 WINNERS PRESENTED AT CLARIDGE’S
The leading lights of the Hospitality Industry came together on Friday 7th September to celebrate the winners and the 30th anniversary of the Annual Awards of Excellence (AAE). The evening was hosted by John Williams MBE, Chairman of the Academy of Culinary Arts and Brian Turner CBE, President of the Academy of Culinary Arts who announced the three overall winners.:
Academy of Culinary Arts Young Chef of the Year: IAN MUSGRAVE, The Ritz London
Academy of Culinary Arts Young Pastry Chef of the Year: MELISSA PAUL, William Curley
Academy of Culinary Arts Young Waiter of the Year: ROMAIN CROZAT, Galvin at Windows.
Prizes awarded to the three winners included silver trophies (donated by Gordon Hogg and Finclass), Meyer Cookware, Victorinox Knives, a scholarship worth £2000 thanks to the generous support of the Savoy Educational Trust, which will this year take the form of a trip to the Cayman Islands. The three winners will also each spend a day’s work experience at The Fat Duck.
The Gala Dinner also celebrated the other 21 talented young chefs, pastry chefs and waiters who successfully achieved the Academy of Culinary Arts’ Annual Award of Excellence 2012, in Finals held in April.
Jack Allibone, Simpsons Restaurant
Michael Hodges, The Ebury
Ben Howarth, Le Manoir aux Quat'Saisons
Danny Lee, Galvin La Chapelle
Aaron Potter, Trinity Restaurant
Luke Selby, Le Manoir aux Quat'Saisons
Thomas Swanborough, Café Royal
Diana Sedlakova, Chancery Court Hotel
Charles Beaini, The Hand and Flowers
Colett Becker, The Ritz
Matthew Busby, Gleneagles
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
John Williams Chairman of the Academy of Culinary Arts said: “– I hope that through the Annual Awards of Excellence we can motivate and inspire the industry’s young chefs, pastry chefs and waiters to undertake a career of training first themselves, and then others; and to look outside the workplace to wider industry and opportunities”
Sara Jayne Stanes OBE, Chief Executive of the Academy of Culinary Arts said: “The Annual Awards of Excellence remains at the core of the Academy’s education philosophy and was, in 1983 when it was launched, the first of the Academy’s many contributions that have raised the bar and to set standards for the industry for the past three decades”
Romain Crozat, Young Waiter of the Year said: “I was proud to win the AAE as it is a tradition, I entered because I liked that everyone could achieve the award; it really created a different atmosphere”
Ian Musgrave, Young Chef of the Year said: “I enjoyed cooking alongside chefs I’d never met before. The AAE showed me that my skills were up there with other entrants which gave me a lot of confidence”
Melissa Paul, Young Pastry Chef of the Year said: “The Annual Awards of Excellence was my first competition, it was very challenging but it was really rewarding. I’ve learnt a lot of extra skills and advanced ones that I already knew”
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 (see end for full list of judges).
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.
For further information and photographs please contact Consola Evans:
Tel: 020 8673 6300 / E-mail: email@example.com
Academy of Culinary Arts, 53 Cavendish Road, London SW12 0BL
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.
ACADEMY OF CULINARY ARTS
Leading the hospitality profession by example - shaping the future through education.
Founded in 1980, the Academy of Culinary Arts is Britain’s leading professional association of Head Chefs, Pastry Chefs, Restaurant Managers and suppliers. While concerned with raising standards and awareness of food, food provenance, cooking and service, its objectives are primarily focused on the education and training of young people in the hospitality industry and the provision and development of career opportunities.
Patron of the Academy of Culinary Arts: His Royal Highness The Prince of Wales.
ANNUAL AWARDS OF EXCELLENCE
The purpose of the awards is to inspire and encourage young people to achieve the highest possible standards in their chosen profession – Kitchen, Pastry or Service – and to offer them clear guidelines for success in their career.
To participate in the AAE is a great learning experience in itself. It is not a competition as there is no first, second and third place, but instead any number of candidates can achieve the standard of excellence set by leading figures within the Academy of Culinary Arts and the hospitality industry.
Good basic skills are the essential cement with which young, ambitious members of the catering industry can build a rewarding career, while more taxing tasks help to identify the best cooks and waiters of today who will become the leaders of tomorrow.
Honorary President of the AAE 2011: HESTON BLUMENTHAL OBE, Chef Patron, The Fat Duck
Chairman of the AAE: JOHN WILLIAMS MBE, Executive Chef, The Ritz
Chairmen of Kitchen: MARTYN NAIL, Executive Chef, Claridge’s and ADAM BYATT, Chef Patron, Trinity
Chair of Pastry: YOLANDE STANLEY MCA, Lecturer in Patisserie, Westminster Kingsway College
Chairman of Service: SERGIO REBECCHI, Managing Director, Chez Nico Restaurants & JOHN COUSINS, Director, The Food & Beverage Training Company