Three young chefs were recognised at the Craft Guild of Chefs Graduate Awards 2008, following a lunch London’s Royal Garden Hotel on Tuesday.
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James Baker, junior sous chef at British Airways Waterside, Adam Harrison, commis chef at Oulton Hall near Leeds, and Selin Kiazim, a trainee chef at WestminsterKingsway College secured the required grade – a pass mark of 85% – from a shortlist of 12 finalists.
An award for the highest achiever was given to Kiazim, who will receive a three-day trip to Paris, a visit to the Rorgue factory, dinner at a three-Michelin-starred restaurant in the French capital and a trip to a Scottish fish farm arranged by supplier James Knight of Mayfair.
In addition to the achievers’ success, a Mentor’s Trophy was given to Anton Scoones of Oulton Hall for his mentorship of two of the finalists. Scoones is a previous graduate achiever.
The Graduate Awards scheme was first launched in 2003 by the Craft Guild of Chefs with the aim of creating formal recognition of a young working chef’s culinary excellence. It tests the knowledge and skills of chefs 23 years of age or under in a series of culinary examinations.
All finalists were presented with a personalised chef ’s jacket, one year’s graduate membership of the Craft Guild of Chefs, a bottle of Pommery Champagne and a piece of culinary equipment.