Annual Awards of Excellence 2016 open for entries
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 >>