The winners of the Annual Awards of Excellence were unveiled on Tuesday this week, with young staff from boutique hotels around the country being recognised for their achievements.
The event was hosted by Brian J. Turner CBE, president of the Royal Academy of Culinary Arts, and John Williams MBE, chairman of the Royal Academy of Culinary Arts, who announced three overall winners: RACA Young Chef of the Year: Dorian Janmaat, Belmond Le Manoir Aux Quat’saisons; RACA Young Pastry Chef of the Year: Gabriella Cugno, William Curley and RACA Young Waiter of the Year: Thomas Borghi, The Ritz London.
The winners received silver trophies, Meyer Cookware, MAC Knives, a bursary worth £2,000, plus a day’s work experience at Dinner by Heston Blumenthal.
The ceremony also celebrated a further 33 talented young chefs, pastry chefs and waiters, who achieved the Royal Academy of Culinary Arts’ Annual Award of Excellence 2015 in finals held in May and June. These individuals included employees from Belmond Le Manoir aux Quat’Saisons, Northcote, Chewton Glen and Cliveden House Hotel.
To receive the award, candidates had to attain a score of over 70% in the tasks set and judged by an industry panel, chaired by John Williams.
John Williams, chairman of the Royal Academy of Culinary Arts said: “I hope that through the Annual Awards of Excellence we can motivate and inspire the industry’s young chefs, pastry chefs and waiters to undertake a career of training first themselves, and then others; and to look outside the workplace to wider industry and opportunities.”
Spencer Metzger, Young Chef of the Year 2014 said: “Winning the Royal Academy of Culinary Arts’ Annual Award of Excellence was a turning point in my career. It opened new horizons for me and has given me the confidence and ambition to reach my full potential at this stage in my profession. I highly recommend all young chefs who are ambitious and determined to succeed to enter this competition”.