Four chefs named Craft Guild graduates

15 September 2010 by
Four chefs named Craft Guild graduates

Four talented young chefs were named Craft Guild of Chefs graduates at an awards luncheon yesterday (Tuesday).

Jack Allibone, commis chef at the House of Commons; Jordan Bailey, commis chef at the Elephant Restaurant in Torquay; Chris Kenny, demi-chef de partie at Le Manoir aux Quat'Saisons; and Emily Webb, first commis chef at the Royal Garden Hotel all came through a gruelling final cookery and theory exam at Thames Valley University last Thursday.

To celebrate their achievement, each graduate won a study tour to Luxembourg with Villeroy & Boch and a Scottish fish farm arranged by James Knight of Mayfair.

Allibone was granted the title of highest graduate achiever, having scored 87%. It earned him a three-day study tour to the south of France, courtesy of Schwartz Spices, hosted by its concept development chef, Steve Love.

Mentors were also recognised, with Gary Jones of Le Manoir Aux Quat'Saisons receiving an award for his commitment to training his protégé.

Craft Guild of Chefs vice-president and organiser Steve Munkley said: "Eleven chefs reached the final stage, who were all focused and there was a good vibe coming from the kitchen. The four graduates, however, really shone and all had their own particular area of competence.

"Chris Galvin, our chairman of examiners, had never been to this event before and thought it was fabulous. He'd never seen young chefs tested so thoroughly with such a level of support. To impress top chefs who have been in the industry more years than they care to remember is no mean feat and all four graduates thoroughly deserve the recognition they worked so hard for."

The 2010 Craft Guild of Chefs' Graduate Awards gives chefs under 24 the chance to come back and test their skills. They must submit a paper entry with a mentor's reference before being tested in everything from fishmongery and butchery skills to classical methods.

Young chefs sought for UK-NZ Culinary Challenge >>

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By James Stagg

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