The Royal Academy of Culinary Arts Bournemouth & Poole College Specialised Chef Graduation Ceremony has taken place at The Langham hotel, celebrating the success of 18 outstanding young graduates. The Royal Academy of Culinary Arts Bournemouth & Poole Specialised Chef’s course is one of the Royal Academy’s most important accomplishments, and is regarded by the industry as the higher education’s leading ‘benchmark’ for chefs’ apprenticeships.
The 18 graduates have studied and worked their way through three years of concentrated training and intense effort, both at college and with their Academy bosses, under the guidance of Academician and Senior Chef Lecturer (Bournemouth & Poole College) David Boland.
The Graduates
OLIVER BAILEY from The Dorchester Hotel, with Executive Chef, Henry Brosi
JAMES BOINTON from Buckingham Palace, with Royal Chef, Mark Flanagan MVO
SOPHIE CAPEL from Le Café Anglais, with Chef Patron, Rowley Leigh
ROSS DONALD from Lucknam Park Hotel, with Executive Chef, Hywel Jones
WILLIAM FARIS from The Ritz London, with Executive Chef, John Williams MBE
KIERAN GILBERT from Chewton Glen Hotel, with Executive Chef, Luke Matthews
CHRISTOPHER GREENACRE from The Goring, with Executive Chef, Shay Cooper
RICHARD HALL from The Langham Hotel, with Executive Chef, Graham Chatham
JACK R. JONES from Luton Hoo Hotel, with Executive Chef, Kevin Clark
HARRY KIRKPATRICK from Claridge’s, with Executive Chef, Martyn Nail
TINAYE L. MADZORERA from Boodle’s, with Chef de Cuisine, Stephen Carter
DEEPAK MALLYA from The Ritz London, with Executive Chef, John Williams MBE
IAN NORMINGTON from Tylney Hall, with Head Chef, Stephen Hine
DAN OSTERWOLD from The Capital, with Head Chef, Peter Biggs
FRANCESCA OWEN from Lexington Catering, with Chef Director, Rob Kirby
ALEXANDER PROUDMAN from The Sloane Club, with Managing Director, Tony Murkett
MEGAN TAKEDA from Ashdown Park Hotel, with Executive Chef, Andrew Wilson
ANDREW TAYLOR from The Langham Hotel, with Executive Chef, Graham Chatham
Each graduate earned a Royal Academy of Culinary Arts Diploma, three City & Guilds NVQs: Levels 2 and 3 in professional cookery; ABC Level 3 Pastry; Level 2 Food and Drink Service; together with an impressive ‘apronful’ of certificates in Wine Appreciation, French and Food Hygiene at Level 3 and many more. Additionally, they gained a City & Guilds Advanced Apprenticeship and passed a six hour practical exam set by the Academy’s Education Committee.
Egon Ronay Scholar of the Year
This year one scholar, Deepak Mallya, was awarded the Egon Ronay Scholar of the Year for showing remarkable development and demonstrating a true self-discipline, curiosity and passion. Egon Ronay made an indelible mark in our culinary culture and to celebrate and perpetuate his memory, Egon Ronay’s son, Gerard Ronay, presented Deepak with this well-earned Diploma.
Royal Academy of Culinary Arts, 53 Cavendish Road, London SW12 0BL
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