Young chefs, pastry chefs and waiters are invited by the Royal Academy of Culinary Arts to enter the Annual Awards of Excellence (AAE) 2016.
Following a paper judging, semi-finals will be held in March, with the finals taking place in May or June. All finalists will be presented with a certificate and bottle of Laurent-Perrier Champagne, with the winner invited to a gala presentation dinner in July.
The Young Chef, Young Pastry Chef and Young Waiter of the Year 2016 will each receive prizes worth over £2,000, including MAC knives, Meyer cookware, a silver trophy and a travel bursary from the Savoy Educational Trust.
Since being launched in 1983, the AAE has been awarded to over 500 young professionals.
Judges will include Heston Blumenthal, chef-patron, the Fat Duck, Bray, Berkshire; John Williams, executive chef, the Ritz, London; Martyn Nail, executive chef, Claridge's; Adam Byatt, chef-patron, Trinity, London; Yolande Stanley, lecturer in patisserie, Westminster Kingsway College; Sarah Hartnett, head pastry chef, Sheraton Park Lane, London; Serchio Rebecchi, director, Serenata Hospitality; and John Cousins, director, the Food and Beverage Company.
Entry forms can be obtained from Ilisha Waring at the Royal Academy of Culinary Arts on 020 8673 6300, email: firstname.lastname@example.org, or by downloading from www.royalacademyofculinaryarts.org.uk
RACA Annual Awards of Excellence 2015 winners named >>