The Royal Academy of Culinary Arts is to launch the eighth Master of Culinary Arts (MCA) at the end of next month.
Based on the Meilleur Ouvrier de France (MOF), the MCA claims to be one of the UK hospitality industry’s most prestigious award for head chefs, pastry chefs and restaurant managers.
The award of the MCA is conferred on those who have displayed mastery of the complex and specialised knowledge and skills in culinary arts which are required to be a first class chef, pastry chef or for restaurant management and service.
The holder of the MCA is able to demonstrate advanced technical skill and professional ability, accept accountability for their decision-making, contribute to supervision and management, support the development of others and act in the best interests of the culinary arts profession.
Executive chef of The Ritz London and Chairman of the Royal Academy of Culinary Arts, John Williams MBE, said: “The MCA is the highest honour in the catering industry; it examines the very finest details in service, pastry and kitchen and is the pinnacle of each discipline.
“For me, a Master of Culinary Arts is a person who strives for perfection in their profession and has the grace and elegance to promote our craft to the next generation.”
To enter the MCA candidates must be currently employed full-time within the United Kingdom as a chef, pastry chef or in restaurant management and service. There are a number of other requirements which can be found on the Academy’s website, as well as details on how to enter.
Image: MCA 2013 chef winners (left to right): Steve Love, Frederick Forster, Idris Caldora MCA (chairmen of chef judges), David Pitchford (chairman of judges), Jeff Galvin, Jeremy Ford and David Bush.