A record number of chefs have passed the Craft Guild of Chefs Graduate Awards in the 10th year since the scheme designed to test the practical skills of young working chefs was launched.
Five out of 12 candidates scored the 85 percent needed to make the grade, with this year’s Highest Graduate Achiever receiving the top ever score in the awards’ history from a tough judging panel, including Andre Garret, who runs the Michelin-starred Galvin at Windows for Chris Galvin.
James Goodyear from Raymond Blanc’s two Michelin-starred Le Manoir Aux Quat’Saisons scored an unprecedented 89 percent to take the highest achiever title, showing a level of consistency and professionalism more commonly associated with more seasoned chefs in the hospitality industry.
This year’s other four Craft Guild graduates are Rebecca Reeves from the House of Commons, Ben Champkin from Michelin-starred The Elephant Restaurant in Torquay, Kristian Curtis from Michelin-starred Simpsons Restaurant in Birmingham and Brian James from The Bluebells Restaurant and Bar in Sunningdale.
An employers’ trophy for excellence in training was also awarded to Nick Sinclair from the Brooklands Hotel in Weybridge, Surrey.
Vice president of the Craft Guild of Chefs and awards organiser Steve Munkley said the standard at this year’s final cooking exam at University of West London (formerly TVU) on September 6th was exceptionally good across the board, but some skills demonstrated were particularly impressive.
“The fishmongery, for which we supplied each candidate with a two kilo seabass and a mystery basket to create a main course for four, was excellent this year, with two of the candidates awarded full marks, something we’ve never seen before in a skills test,” he said. “The examiners couldn’t find anything to fault. They demonstrated their fishmongery skills perfectly, from the cooking degree of the fish to bringing out the tastes and flavours.
“To test the candidates’ butchery skills, we gave them a rack of lamb and a recipe to create a classical dish of cutlet d’agneau reforme. Some of them scored as high as 90 percent in this.”
“Overall, each finalist was enthusiastic, focused, with 100 percent concentration, and I’d say that the ones who didn’t pass will be back as they weren’t very far off the mark at all. It was a learning curve and they just need to hone a couple of skills, helped by a feedback report from the panel.”
In terms of this year’s Highest Graduate Achiever, Steve said James was consistent all the way through the series of high pressure challenges. “We didn’t hear a peep from him,” he said. “He got his head down and grafted throughout the three hour practical exam, working spotlessly and as a consummate professional, with the work ethic of a seasoned chef. Definitely one to watch out for.”
While the awards are celebrating their 10th anniversary, Steve said the idea was, actually, formed in 2000. “This was my baby 12 years ago when the practical City & Guilds cooking course became defunct, leaving a hole in the culinary education system which I felt the Craft Guild could fill.
“The Graduate Awards, essentially, take what chefs under the age of 23 have learnt at college and started to hone in the workplace to the next level. And they have earned respect and recognition over the years, with top chefs including the likes of Raymond Blanc acknowledging what they stand for and graduates taking a pride in mentioning their award in their CVs and biographies.
“The awards continue to evolve every year, we never sit back, and, next year, we are looking to create training videos to send out with the skills test brief. Candidates can then see exactly how we expect them to demonstrate certain skills, something that will be particularly beneficial if their mentors aren’t quite as strong as others, something for them to download and digest visually.”
In a new twist for 2012, the menu for this year’s awards luncheon at London’s Royal Garden Hotel on September 18th was created by seven former Craft Guild graduates, including success story Richard Edwards, head chef at the Michelin starred The Park at Lucknam Park Hotel & Spa in Bath.
Steve, executive chef at London’s Royal Garden Hotel, said he is now keen to hear from other young chefs under the age of 23 who wanted to push their boundaries to the limit.
In addition to gaining new skills and an industry-recognised achievement for a chef’s CV, a host of unique opportunities are opened up as a graduate, including a study tour to Luxembourg with Villeroy & Boch and a Scottish fish farm arranged by James Knight of Mayfair. The Highest Graduate Achiever also receives a special prize – Warner Hotels (Bourne Leisure Group) has offered a 3 night / 4 night break (weekend / midweek) for the winner plus their partner.
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