Service with a smile 21 February 2020 Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
In this week's issue...Service with a smile Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
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Craft Guild honours its graduate chefs

11 October 2004
Craft Guild honours its graduate chefs

Two young London chefs have gained graduate status in the second annual Craft Guild Graduate Awards scheme.

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Natalie Wickham celebrates with Craft Guild chairman Steve Munkley

Daniel Prince, demi chef at the Wolseley Caf‚ and Restaurant, and Natalie Wickham, commis chef at the Dorchester hotel, both exceeded the 85% pass mark in the final exam, which involved practical kitchen tests including butchery and fish filleting. Prince gained the further honour of being named the highest achiever for scoring the most marks. They were among 10 finalists selected to take the exam from 30 entrants.

Craft Guild chairman Steve Munkley announced the results at an awards lunch at the Royal Garden hotel in Kensington, where he said that the awards were designed to complement existing qualifications and to encourage the development and knowledge of young people in the industry.

"The exam helps focus the chefs' minds on perfecting certain tasks, and tests their knowledge and ability to follow instruction from a classical recipe," he said.

A further award, the Employer's Trophy, went to Whittlebury Hall Hotel and Spa in Towcester, Northamptonshire, in recognition of executive chef Wayne Asson's contribution to the development of his young chefs, one of whom reached the final 10. Paul Gayler, executive chef at the Lanesborough hotel in London, was awarded honorary membership of the guild for outstanding contribution to the industry.

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