The Annual Awards of Excellence (AAE), established in 1983, are the most prestigious awards available to young people in the hospitality industry.

Showcase your talent in our three disciplines:
CHEF, SERVICE, PASTRY CHEF

Annual Awards of Excellence (AAE)

Where culinary talent meets recognition and accomplishment. The AAE is a platform that celebrates the artistry of young Chefs, Pastry Chefs, and Waiters. This is your chance to shine and showcase your skills on a prestigious stage at some of the UK’s top venues where excellence is both recognized and rewarded.

Why Participate in AAE?

🍽️ Elevate Your Craft: AAE isn't just about winning; it's about honing your craft to new heights. Participating in the exam challenges you to push your culinary boundaries and refine your skills, helping you reach your true potential as a culinary professional.

🏆 Earn Your Recognition: Every participant has the opportunity to earn an award. The AAE exam is designed to acknowledge and celebrate your dedication to the culinary arts. Your hard work and commitment will be acknowledged by seasoned judges who understand the intricacies of the industry.

🌍 Join a Prestigious Network: By participating in AAE, you become part of a community of like-minded individuals who share your passion for culinary excellence. Connect with our expert panel of judges and Chefs, Pastry Chefs, and Waiters from around the country, fostering collaborations and friendships that can last a lifetime.

How Does AAE Work? 📝 It Is Not A Competition:
The judges evaluate your expertise based on a set of criteria that showcase your technical mastery, creativity, and ability to meet the highest standards of excellence. If you achieve the standard you receive the award.

Person pouring green soup into a bowl with flower garnishes and herbs.

Woman in a suit carving meat at a dining event with people in formal attire in the background.

Person piping dough onto a baking mat with a blue piping bag in a kitchen setting.

Here are your entry questions for Kitchen, Service and Pastry

Kitchen Entry Question

Kitchen Entry Task

We would like to hear from you via video entry. Below is your question:

Film a video entry to describe a hot starter dish that utilises all three edible elements of a scallop (roe, skirt and main muscle). For this task you will be given (depending on size) 4-6 hand dived scallops in the shell, to produce 2 portions.

Guidelines for your video
1. Please state your name.
2. Please state where you work and your position.
3. Why you want to enter.
4. Describe your scollop starter dish and your thinking behind it.
5. A maximum of 90 seconds please.

-There is no need to show the dish you have in mind, but if you want to then you can.
-If you progress through the semi-finals you will asked to create this dish at the final.
-Based on your answers and your C.V. the judging committees will assess your suitability to enter the award.

Kitchen Closing Date: Sun 1st Feb 2026

Service Entry Question & Example Answer

Service Entry Task

Service candidates are required to submit a video entry.

Guidelines for your video
1. Tell us your name.
2. What is your position and place of work.
3. Something that you love about your role there.

-Based on your answers and your C.V. the judging committees will assess your suitability to enter the award.
-Press ensure that your video is no more than one minute long:

Service Closing Date: Sun 1st Feb 2026

Pastry Entry Questions

Pastry Entry Task

You may enter via video or using the written form which follows.

1. Describe a complex pastry technique you have mastered and explain why it is important in modern patisserie.

2. Show us and quickly describe for us 4 pictures of the work that you are most proud of from your portfolio.

Guidelines for your video
1. Tell us your name.
2. What is your position and place of work.

-Based on your answers and your C.V. the judging committees will assess your suitability to enter the award.

Pastry Closing Date: Sun 11th Jan 2026

““Excellence is never an accident. It is always the result of high intention, sincere effort, and intelligent execution”.”

— Aristotle

Rules

How do you achieve the award?

Enter your respective field via the entry form
Entries are reviewed by our chairmen and then you are invited to compete if eligable.
Kitchen & Pastry candidates receive your semi-final task sheets.
Service candidates receive your instructions for the quarter-finals.
Practice with your mentor! Success is best achieved as a team.
Service Compete at the quarter-final- Tested on Theory & your Restaurant Menu
Pastry Compete at the semi-final 5 hours to produce classic recipes set in the task sheet.
Kitchen Compete at the semi-final 5 hours to produce classic recipes set in the task sheet.
Service Semi-Final - practice classic cocktails/carving skills/personal interview.
Progress to the final rounds
Pastry final - 5 half hours to produce patisserie, presentation cake & a display stand.
Kitchen final - 5 hours to produce 3 courses.
Mystery basket, classic recipe, & dessert
Service final - Prepare for and serve a 3-course meal to two guests.
All AAE Achievers are invited to Claridge’s for a gala celebration dinner to find out who will be crowned.
Young Chef / Young Pastry Chef / Young Waiter of the Year!

AAE 2025

AAE 2025 Pastry Final & Kitchen Semi Final
University of West London

AAE 2025 Kitchen Final
University of West London

AAE 2025 Gala Dinner
Claridge’s

AAE 2025 Service Final
Alain Ducasse at The Dorchester

View Previous AAE Galleries Here

Meet our Chairs

Phil Howard

PRESIDENT OF THE AAE
Chef/Co-owner, Elystan Street
Alistair Birt MCA

CHAIR OF PASTRY
Senior Head Chef, Harrods
Will Torrent

VICE CHAIR OF PASTRY
Senior Brand Development Chef, Waitrose & Partners
Martyn Nail

CHAIR OF KITCHEN
Culinary Director, The Dorchester
Hywel Jones

CHAIR OF KITCHEN
Executive Chef / Director of Food and Beverage Lucknam Park
Simon Girling

CHAIR OF SERVICE
Director of Food & Beverage, The Ritz London
John Cousins

SERVICE AWARDS DIRECTOR
Director, The Food and Beverage Training Company
Sergio Rebecchi

AMBASSADOR OF AAE & MCA SERVICE
Director, Serenata Hospitality
Didier Garnier

VICE CHAIR OF SERVICE
Proprietor, Le Colombier