Annual Awards of Excellence 2014: semi-finalists
The AAE is the most prestigious award available to young people in the hospitality industry today, recognising and encouraging the most talented up and coming Chefs, Pastry Chefs and Waiters. Since it began in 1983 over 480 young people have achieved the award, setting them off on highly successful career paths.
Following an unprecedented number of entries the Royal Academy of Culinary Arts has announced the names of the Annual Awards of Excellence 2014 Semi-Finalists:
The AAE is not a competition, rather an examination; all or none of the candidates can achieve the award depending on their ability to attain the standard of excellence set by the judges. All those who successfully reach this standard will win the AAE. In addition, the winning candidate who scores the most marks in each section will be named the Royal Academy of Culinary Arts Young Chef, Young Pastry Chef and Young Waiter 2014.
Semi-Finals will take place around the country at the beginning of April.
Judges
Honorary President of the AAE 2014: Heston Blumenthal OBE, Chef Patron, The Fat Duck
Chairman of the AAE: John Williams MBE, Executive Chef, The Ritz London
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
Chairmen of Service: Sergio Rebecchi and John Cousins, Director, The Food and Beverage Training Company
Sponsors
The Royal Academy of Culinary Arts is immensely grateful to the sponsors of the AAE 2014:
The Savoy Educational Trust; City & Guilds; ACT Clean; The Maldon Crystal Salt Co; FCSI – Foodservice Consultants Society International; Champagne Laurent-Perrier UK; Fairfax Meadow; James Knight of Mayfair; Speyside Glenlivet Water; Media Partner Caterer and Hotelkeeper.
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.
Chefs can be tested on a variety of food preparation and cookery tasks from making a salad to butchery skills and must demonstrate that they can prepare a variety of dishes including soups and dessert and a piece of their own free interpretation.
Pastry Chefs will be expected to demonstrate the ability to work with many different kinds of materials including detailed chocolate and sugar work and a creative presentation piece, whilst having an excellent grounding in baking and plated desserts.
Waiters are tested on their knowledge and skills in a wide range of food and beverage service aspects including product knowledge, technical service skills, interpersonal skills and teamwork.
Royal 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. The ‘Royal’ title was gifted to the Academy of Culinary Arts in 2013. 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.