The Royal Academy of Culinary Arts, University of West London Apprenticeship Programme has celebrated the success of 5 exceptional young graduates who have studied and worked their way through three years of intensive training, both at the university and also with their Academy mentors, under the guidance of Academician and Head of School, Professor David Foskett MBE.
The RACA University of West London Apprenticeship Programme is regarded by the industry as one of the top apprenticeship programmes in the country and the university has recently achieved outstanding in all areas of their Ofsted inspection for Further Education.
Gaining a Credit in their Diplomas
Stephen Bell from White’s Club, with Head Chef, Martin Green MCA
Matthew Jennett from Royal Automobile Club, with Executive Chef of Clubhouses, Philip Corrick
Philip Pagels from The Royal Household, with Royal Chef & Assistant to The Master, Mark Flanagan MVO
Jagtar Arora from Marriott Heathrow, with Head Chef, Joe Beaver
Gaining a Distinction in their Diploma:
Victoria Windling-Gayton from Bachmann’s Patisserie, with Owner, Chris Bachmann
Each graduate has earned: a Royal Academy of Culinary Arts Diploma; three Education Development International (EDI) NVQs Levels 2 and 3 in Professional Cookery; Level 3 Patisserie and Confectionery; and Level 2 Food Safety for Catering. Additionally, they gained an Advanced Apprenticeship from People First and passed a six hour practical exam set by the Academy’s Education Committee.
Egon Ronay Scholar of the Year
This year, one scholar was awarded the Egon Ronay Scholar of the Year for showing remarkable development. Egon Ronay made an indelible mark in our culinary culture and to celebrate and perpetuate his memory, Victoria Windling-Gayton was presented with this well-respected diploma.
Michael Coaker, Lecturer in Culinary Arts at University of West London, noted that Victoria has shown “great commitment and professionalism in her studies and she has the potential to be an exceptional pastry chef. We wish her well in the future.”
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Royal Academy Of Culinary Arts
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 equally focused on the provision of career opportunities. These aims and objectives are achieved through a number of education and training initiatives, one of which is the Annual Awards of Excellence.