The leading lights of the hospitality industry came together last week at Claridge’s to celebrate the winners of the Annual Awards of Excellence (AAE). The evening was hosted by Brian J. Turner CBE, President, and John Williams MBE, Chairman of the Royal Academy of Culinary Arts.
The candidate who scored the highest mark in each section was announced as the Royal Academy of Culinary Arts Young Chef, Young Pastry Chef and Young Waiter of the year:
KITCHEN: Dwayne Marcellin, Chef de Partie at HSBC Restaurant Associates, London
PASTRY: Charles Parkins, Commis Chef at Belmond Le Manoir aux Quat’Saisons, Great Milton
SERVICE: Eleanor Dimes, Head Waitress at Restaurant Hywel Jones by Lucknam Park, Chippenham
The Gala Dinner also celebrated a further 18 talented young chefs, pastry chefs and waiters, who successfully achieved the Royal Academy of Culinary Arts’ Annual Award of Excellence 2019 in finals held in May and June.
SERVICE
Thomas Gammella – The Woodspeen Restaurant & Cookery School
Dawid Szczucki – Number One, The Balmoral Hotel
Andrea Nuninger – Restaurant Coworth Park
Mattia Marcelli – Alain Ducasse at the Dorchester
Eleanor Dimes – Restaurant Hywel Jones by Lucknam Park
Sophie Heyer – The Strathearn, Gleneagles
Kayleigh Thorogood – L’Enclume
Miguel Blanco – The Ritz London
Mariangel Victoria Padrón Franchy – The Vineyard Hotel and Spa
PASTRY
Charles Parkins – Belmond Le Manoir aux Quat Saisons
Lillian Savage – The Royal Household
Ellie Smith – The Wolseley
Lydia Uglow – Pretty Sweet
KITCHEN
Daniel Cornish – Belmond Le Manoir aux Quat’ Saisons
Charlie Crote – The Ritz, London
Rich Henderson – Restaurant Hywel Jones by Lucknam Park
Dwayne Marcellin – HSBC Restaurant Associates
Jamaar Semper-House – Restaurant Hywel Jones by Lucknam Park
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.
JUDGES
Honorary President of the AAE 2019: JASON ATHERTON, Chef Patron, The Social Company
Chairman of the AAE: JOHN WILLIAMS MBE, Executive Chef, The Ritz London
Joint Chairmen of Kitchen: MARTYN NAIL, Executive Chef, Claridge’s and HYWEL JONES, Head Chef, Restaurant Hywel Jones by Lucknam Park
Joint Chairmen of Pastry: YOLANDE STANLEY MCA, The Pastry Training Company & SARAH HARTNETT, Pastry Consultant
Joint Chairmen of Service: SERGIO REBECCHI, Director, Serenata Hospitality and JOHN COUSINS, Director, The Food and Beverage Training Company
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.”
Sara Jayne Stanes OBE, Chief Executive of the Royal Academy of Culinary Arts said:
“The Annual Awards of Excellence remains the essence of the Academy’s education philosophy and was, in 1983 when it was launched, the first of the Academy’s many initiatives that have raised the bar and set standards for the industry over the past three decades.”
Service Finalists were required to set up and silver serve a 3 course meal and decant and describe wines, to a table of two guest judges.
Kitchen Finalists had five hours to produce four portions of a starter, using ingredients from a mystery box, where mackerel was the central component and had to shine through; four portions of their own modern interpretation of a French trimmed rack of lamb from the entry task each candidate had previously prepared; and finally a single 20cm savarin finished with Chantilly cream and fresh strawberries and raspberries.
Pastry Finalists were given the theme of a christening and had five and a half hours to produce 15 vegan bonbons (moulded chocolate with ganache) and 15 Swiss rochers. Accompanying these candidates needed to produce 15 marshmallow lollypops and a 20cm christening cake entremet style that sat on top of a nougatine stand.
(Photo credit: Ritz London)
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