Annual Awards of Excellence 2024 achievers presented at Claridge’s London
LR Giorgia Sandroni, Eleanor McCulloch, Fabrizia Welman, Nathan Cooper
The brightest young talents in hospitality celebrated last night at the 2024 Annual Awards of Excellence (AAE). The evening was hosted by John Williams MBE, president of the Royal Academy of Culinary Arts (RACA), Adam Byatt, chair of RACA and Lisa Jenkins, RACA chief executive. The candidate who achieved the highest score in each section was announced as the Royal Academy of Culinary Arts Young Chef, Young Pastry Chef and Young Waiter of the Year:
Annual Awards of Excellence 2024 Young Chef of the Year:
· Nathan Cooper, Senior Chef de Partie, BaxterStorey, Goldman Sachs Bank
Annual Awards of Excellence 2024 Young Pastry Chef(s) of the Year:
· Eleanor McCulloch, Pastry Demi Chef de Partie, The Dorchester
· Giorgia Sandroni, Pastry Demi Chef de Partie, Harrods
Annual Awards of Excellence 2024 Young Waiter of the Year:
· Fabrizia Welman, Assistant Restaurant Manager, Heckfield Place
The Gala Dinner also celebrated a further 19 talented young chefs, pastry chefs and waiters, who successfully achieved the 2024 Royal Academy of Culinary Arts’ Annual Award of Excellence pass-mark in finals held in April, May, and June.
To achieve the award candidates must attain a score of over 70% in the tasks set and were judged by industry luminaries including Daniel Crump MCA, proprietor, The Greyhound, Beaconsfield; Graeme Cumine, restaurant manager, L’Enclume; Melissa Fergus, general manager, Mauro Colagreco at Raffles; Richard Newell, director of food and beverage, The Dorchester; Sarah Frankland, executive chef, Pennyhill Park; Michael Kwan, executive pastry chef, The Dorchester; George Blogg MCA, executive head chef, Gravetye Manor; Tom De Keyser, head chef, The Hand and Flowers; and André Garrett MCA, executive chef, Corinthia Hotel London.
Nathan Cooper, Senior Chef de Partie, Baxterstorey, Goldman Sachs Bank, said:
“This is my first time entering, and the fact that I’ve managed to achieve let alone win Young Chef of the Year… you can’t put it into words.
I entered to see what I could do and see how far I’ve come since college and what I could accomplish.
I learnt so much about just classic cookery – doing things the right way, in the most precise way possible to produce the best food that you can.”
Eleanor McCulloch, Pastry Demi Chef de Partie, The Dorchester, said:
“My mentor Michael Kwan was amazing – he pushed me to do things that I didn’t know I could!
Even in February the hardest part was the heat of the room. It was so hot in there that the chocolate wasn’t tempering properly and I was worried that nothing was going to happen… but it worked out ok in the end clearly!”
Giorgia Sandroni, Pastry Demi Chef de Partie, Harrods Chocolaterie, said:
“I chose to enter in a moment when I wasn’t believing in myself, but my sous chef was really believing in me and I’m so glad I took the chance. The competition has taught me to believe in myself a bit more.
The competition was about going back to classics, and it was amazing to learn in this way.”
Fabrizia Welman, Assistant Restaurant Manager, Heckfield Place, said:
“The most challenging part was the darne of salmon service at the semi-final. But when I was there I told myself to relax… and that really helped me again at the final!
From the experience I learnt that I can really push myself and that I can achieve a lot more than I thought I could!”
Lisa Jenkins, chief executive of the Royal Academy of Culinary Arts said: “The Annual Awards of Excellence is at the heart of what we do at RACA. Supporting, teaching, and mentoring with a focus on technical skills that create quality foundations. The Annual Awards of Excellence have raised the bar and set standards for the industry over the past four decades.”
Kitchen finalists had five and half hours to produce two starter portions of a Pasta dish of their own creation using (live 500g hen crab). Two portions of a stuffed quail with two garnishes from a mystery basket and a jus and a classic Robuchon Cherry Clafoutis.
Pastry finalists had 5.5 hours to produce a Quiche Lorraine, 6 Rum Babas, 18 hand-piped dark chocolate mendiants and a chocolate piece with the theme of Olympic Games, Paris 2024.
Service Finalists were tested on their mise en place and the silver service of a three-course meal which included carving a darne of salmon and decanting and describing wines to a table of two guests. The candidates competed at Alain Ducasse at The Dorchester and Turnberry, respectively.
ENDS
For further information please contact Daniel Moriss-Jeffery
Tel: 020 8673 6300 / E-mail: daniel@raoca.org.uk
Royal Academy of Culinary Arts, Westminster Kingsway College, 76 Vincent Square, London SW1P 2PD
www.royalacademyofculinaryarts.org.uk
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AAE 2024 Achievers
Liam Balmer, Sous Chef, Elmbrook Court
Nathan Cooper, Senior Chef De Partie, Baxterstorey Goldman Sachs Bank
Kristian Elias, Senior Chef De Partie, Trinity
Lewis Maclean, Sous Chef, The Dorchester Hotel - Promenade Kitchen
Thomas Marriage, Senior Chef de Partie, Le Manoir aux Quat'Saisons
Kimberley Allison, Waitperson, Trump Turnberry
Madeleine Bate, Waitress, Rogan and Co
Charly Dix, Head Waitress, The Grove of Narberth
Daisy Hudson, Restaurant Supervisor, The Clockspire
Jordan Lees, Waitperson, Trump Turnberry - 1906 Restaurant
Raegan Lynch, Restaurant Manager, Crossbasket Castle
Jennifer Mcilwraith, Food and Beverage Senior Waiter, Trump Turnberry
Eve Moffat, Chef de Rang, The Strathearn Restaurant, The Gleneagles Hotel
Evan Russell, Senior Waiter, Alain Ducasse at The Dorchester
Rohit Sharma, Senior Waiter, The Greyhound Pub and Dining
Diana-Carolina Suzuki Chong, Restaurant Supervisor Kerridge's Bar and Grill
Alexandra von Stauffenberg, Chef de Rang Mauro Colagreco at Raffles London at The OWO
Fabrizia Welman, Assistant Restaurant Manager, Heckfield Place
Maisie Barnes, Demi Chef de Partie, The Ritz London
Vincent Maurange, Pastry Chef de Partie, La Dame de Pic at Four Seasons Ten Trinity
Eleanor McCulloch, Pastry Demi Chef de Partie, The Dorchester
Giorgia Sandroni, Pastry Demi Chef de Partie Harrods
Maddy Smith, Chef de Partie, Claridge's
Chairs:
Honorary President of the AAE 2024: Phil Howard, chef patron, Elystan Street; Chair of the AAE: John Williams MBE; executive chef, The Ritz; joint chairs of Kitchen: Martyn Nail, Culinary Director, The Dorchester and Hywel Jones, executive chef, Lucknam Park; Joint Chairs of Pastry: Yolande Stanley MCA, The Pastry Training Company and Sarah Harnett, executive pastry group, Smart Group and Joint Chairs of Service: Sergio Rebecchi, director, Serenata Hospitality and John Cousins, director, The Food and Beverage Company.
SPONSORS
The Royal Academy of Culinary Arts is immensely grateful to the sponsors of the AAE 2024. Berkmann Wine Cellars, The Evolve Group, Caffe Musetti, Maldon Salt, Maple From Canada, The Savoy Educational Trust, William Edwards, Woods Sustainable Foodservice, and our media partners The Caterer and The Staff Canteen
PRIZES AND GALA PRESENTATION DINNER
The winning candidates attended a Gala Dinner at Claridge’s on Monday 29 July, at which they were presented with a certificate recognising their achievement. All finalists received a magnum of champagne from Jeroboams Trade. Kitchen and Pastry finalists received a Bragard chef’s jacket and service finalists with a Bragard apron and a William Edwards VIP Factory Tour and lunch.
The highest achieving candidates – the Young Chef, Young Pastry Chef or Young Waiter of the year – were presented with prizes including a scholarship, thanks to the Savoy Educational Trust, a specially commissioned engraved Silver Trophy and work experience at The Fat Duck, thanks to Heston Blumenthal and a bespoke Savernake Knives experience, to make their own knife (Young Chef); two beautiful copper sugar pans, from G&G Goodfellows (Young Pastry Chef) and our Young Waiter of the Year - a bespoke wine kit and a 7-course taster menu with a glass of Champagne and classic wine pairing for two people at The Ritz.
Patron of the Royal Academy of Culinary Arts: His Majesty King Charles III
