Annual Awards of Excellence 2017 Winners Presented at the Rosewood
The leading lights of the hospitality industry came together on Friday 14th July at the Rosewood to celebrate the winners of the Annual Awards of Excellence (AAE). The evening was hosted by Brian J. Turner CBE, President, and John Williams MBE, Chairman of the Royal Academy of Culinary Arts. The the candidate who scored the highest mark in each section were announced as the Royal Academy of Culinary Arts Young Chef, Young Pastry Chef and Young Waiter of the year:
- Young Chef of the Year: HENRY WADSWORTH, Le Manoir aux Quat'Saisons
- Young Pastry Chef of the Year: ELENA BOCKSHECKER, Harrods
- Young Waiter of the Year: LEWIS HUNTER, The Gleneagles Hote
The Gala Dinner also celebrated a further 20 talented young chefs, pastry chefs and waiters, who successfully achieved the Royal Academy of Culinary Arts’ Annual Award of Excellence 2017 in finals held in May and June.
- Olivia Catherine Burt, Fera at Claridge's
- Samuel King, The Ritz London
- Tom Waters, Bonhams Restaurant
- Fergus Wilford, Andre Garrett at Cliveden
- Harry Barber, Hakkasan
- Alan Holloway, Claridge's
- Mathilde Pilate, Alfred Dunhill
- Lauren Chappell, Cromlix Hotel
- James Dainton, André Garrett at Cliveden
- Piers Gibson-Birch, Luton Hoo Hotel
- Karen Gruet, Le Manoir aux Quat'Saisons
- Ross Hunter, The Gleneagles Hotel
- Stefanie Obermayer, The Gleneagles Hotel
- Remi Orero, The Greenhouse
- Charlotte Poynton, The Three Chimneys
- Giuseppe Scudiero, The Ritz London
- Antonella Sinisgallo, Roux at the Landau
- Alexander Sumerauer, The Ritz London
- Gabriele Tarantola, The Ritz London
- Thomas Wickens, The Berkeley Hotel
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 London, and Chairman of the Royal Academy of Culinary Arts (see end for the full list of judges).
John Williams, Chairman of the Royal 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 Royal Academy of Culinary Arts said: “The Annual Awards of Excellence remains the essence of the Academy’s educational philosophy and was, in 1983 when it was launched, the first of the Academy’s many initiatives that have raised the bar and set standards for the industry over the past three decades.”
Kitchen Finalists had five hours to produce four portions of a vegetable-based starter, using ingredients from a mystery box, where celeriac was the central component of the dish; four portions of a quail dish; turbot á la Normande plated on a flat; and their own modern interpretation of an English summer berry the dish from the original entry task each candidate had prepared.
Joel Gueller, Young Chef of the Year 2016 said: “I am extremely grateful for being given the opportunity to take part in AAE 2016, it played a massive part in my life and I feel extremely proud to be awarded the winner 2016 Young Chef of the Year. The competition gave me the opportunity to test myself in every possible way and I must thank my mentors Gary Jones, Raymond Blanc and Benoit Blin for guiding me through the stages and helping me hone my skills. All the hard work paid off the moment my name was called at Claridges! I would recommend any young professional to do the same and put everything they’ve got into it.”
Pastry Finalists had five and a half hours to produce 24 dipped chocolates with a ganache center of their choice; a chocolate stand with a minimum of three flowers to incorporate the summer season; 12 individual savarins, soaked and finished as desired but using mixed summer fruits; and four portions of crepe soufflé.
Polly Chan, Young Pastry Chef of the Year 2016 said: “Achieving this Award was completely surreal – almost as if I was starring in a real-life film, I genuinely could not believe it. The most important thing the AAE has taught me is to trust yourself and have the confidence to try anything and everything, no matter how crazy or insane your ideas sound. However, it is just as important to accept failure, especially during practices and run-throughs, and to be physically and mentally prepared to lift yourself up after countless unsuccessful attempts. I was extremely privileged to have Chef Graham Hornigold and Chef Sarah Frankland at Yauatcha to provide me with the guidance, support, and encouragement to challenge myself.”
Service Finalists were required to decant and describe wine to the judging panel, as well as set up and serve a three-course meal with wines and liqueurs to a table of two guest judges.
Alexander Macleod, Young Waiter of the Year 2016 said: “Taking part in the Annual Awards of Excellence was a fantastic experience. It gave me the opportunity to meet likeminded hospitality professionals and present my skills on a national stage. In hospitality, it can be difficult to communicate your skills. Achieving the Annual Award of Excellence provides a stamp of approval for any potential future employers. I was in disbelief when I heard I had won ‘Young Waiter of the Year’. The standard of the other competitors was incredibly high and I was delighted to achieve the award, let alone win the competition. I would encourage anyone looking to further their career in hospitality to take part. It is an immensely rewarding competition.”
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 conferred on 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.
Patron of the Royal 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 2017: JASON ATHERTON, Chef Patron, The Social Company
- Chairman of the AAE: JOHN WILLIAMS MBE, Executive Chef, The Ritz London
- Joint Chairmen of Kitchen: MARTYN NAIL, Executive Chef, Claridge’s and ADAM BYATT, Chef Patron, Trinity
- Joint Chairmen of Pastry: YOLANDE STANLEY MCA, Trainer, The Pastry Training Company & SARAH HARTNETT, Pastry Consultant
- Joint Chairmen of Service: SERGIO REBECCHI, Director, Serenata Hospitality and JOHN COUSINS, Director, The Food and Beverage Training Company
The Royal Academy of Culinary Arts is immensely grateful to the sponsors of the AAE 2017:
- ACT Clean;
- Berkmann Wine Cellars;
- Evolve Hospitality Recruitment;
- Federation of Quebec Maple Syrup Producers;
- Champagne Laurent-Perrier;
- Maldon Crystal Salt Company;
- L’Unico Caffe Musetti;
- Savoy Educational Trust (Scholarship);
- Speyside Glenlivet; Wedgwood;
- Woods Foodservice;
- the caterer (Media Partner).
PRIZES AND GALA PRESENTATION DINNER:
Candidates who achieved the Award of Excellence were invited to the Gala Presentation Dinner at which they were presented with a diploma recognising their achievement, a chefs jacket (for the Kitchen and Pastry) thanks to Continental Chef Supplies or lapel pin (for the Service), and a magnum of Champagne Laurent-Perrier. The candidate who scored the highest mark in each section (Kitchen/Pastry/Service) was rewarded with prizes including a travel scholarship, thanks to the Savoy Educational Trust, MAC knives thanks to Continental Chef Supplies, Meyer cookware, a specially commissioned engraved Silver Trophy and work experience at The Fat Duck thanks to Heston Blumenthal OBE.