The Royal Academy of Culinary Arts has celebrated and announced the winners of its Annual Awards of Excellence (AAE). The awards evening was hosted by John Williams MBE, Chairman of the Royal Academy of Culinary Arts as well as Chairman of the AAE, and Brian Turner CBE, President of the Academy, who announced three overall winners:
- Royal Academy of Culinary Arts Young Chef of the Year: MATTHEW AMBROSE, Claridge
- Royal Academy of Culinary Arts Young Pastry Chef of the Year: LUCY JONES, The Ritz London
- Royal Academy of Culinary Arts Young Waiter of the Year: ADAM WILLIS, Le Manoir aux Quat’Saisons
The winners received silver trophies (donated by Gordon Hogg and Finclass), Meyer Cookware, Victorinox Knives, a bursary worth £2,000 – thanks to the generous support of the Savoy Educational Trust – and also a day’s work experience at The Fat Duck.
The Gala Dinner also celebrated a further 30 talented young chefs, pastry chefs and waiters who successfully achieved the Royal Academy of Culinary Arts’ Annual Award of Excellence 2013, in finals held in June.
KITCHEN
- Matthew Ambrose, Claridge’s
- Josh Bingham, Le Manoir aux Quat’Saisons
- Sven-Hanson Britt, The Ritz London
- Sophie Fenlon, Trinity Restaurant
- William Gordon, Odette’s Restaurant
- Andrew Newbon, Claridge’s
PASTRY
- Clare Fletcher, Le Manoir aux Quat’Saisons
- Lucy Jones, The Ritz London
- Matthew Jones, Le Manoir aux Quat’Saisons
- Shaun Mason, The Royal Household
- Brynley Phipps, William Curley
- Denver Schroffner, The Arts Club
- Nicole Waefler, William Curley
- Zhaokun Xu, The Savoy
SERVICE
- Alexander Austin, Lucknam Park Hotel
- Christoph Bodnar, Turnberry Resort
- Charles Carron Brown, The Ritz London
- Hugo Clavaud, Le Gavroche
- Rebecca Dibben, The Gleneagles Hotel
- Connor Donaldson, The Gleneagles Hotel
- Caitlin Flannighan, Turnberry Resort
- Alba Moure Torres, Turnberry Resort
- Matteo Paroni, Le Gavroche
- Sarah Plowman, Clock Tower at Rudding Park
- Stephanie Robertson, Roux at Parliament Square
- Ben Robinson, Le Manoir aux Quat’Saisons
- Hugo Santos, Dinner by Heston Blumenthal
- Kim Siekmann, The Gleneagles Hotel
- Sarah Stegfellner, Kitchen W8
- Manuel Tempesta, Le Gavroche
- Seana Tully, The Gleneagles Hotel
- Adam Willis, Le Manoir aux Quat’Saisons
- Milda Zolubaite, Le Gavroche
To achieve the award candidates had to attain a score of over 70% in the tasks set and judged by industry luminaries chaired by John Williams MBE, Executive Chef, The Ritz London and Chairman of the Royal Academy of Culinary Arts.
Kitchen Finalists had 4.5 hours to produce a pasta and crayfish starter using ingredients from a mystery box; whole baked fish (Turbot) on the bone, accompanied with jersey royal potatoes and fresh asparagus; and their own modern interpretation of a Floating Island.
Pastry Finalists had 5.5 hours to produce a modernised Sacher Torte decorated with elaborate tempered chocolate work; a Chocolate Stand on which they had to present their Sacher Torte; Petits Fours; and a Savoury Quiche.
Service Finalists were required to decant and describe wines to the judging panel and set up and serve a 3-course meal with wines and liqueurs to a table of 2 guest judges.
