Annual Awards of Excellence 2016

A total of 59 finalists have been announced for the Annual Awards of Excellence 2016. The remaining candidates successfully reached the standard of excellence required by The Royal Academy of Culinary Art. The AAE is the most prestigious award available to young professionals in the hospitality industry today, recognising and encouraging the most talented and ambitious Chefs, Pastry Chefs and Waiters. Since it began in 1983, over 500 young professionals have achieved the Award, setting them off on highly successful career paths. KITCHEN FINALISTS: Michael Clark - Pompadour by Galvin Jack Croft - Dinner by Heston Blumenthal Alex Dome - Petersham Nurseries Joel Gueller - Belmond Le Manoir aux Quat'Saisons Ruth Hansom - The Ritz London Edward Marsh - Lucknam Park Hotel Adam McKinnon-Brahams - The Ritz London Samuel Nash - L'Enclume Alex Proudman - Bistro Union Hugo Vernochet - Alfred's Peter Webster - Beagle Restaurant Elly Wentworth - Lucknam Park Hotel For the Kitchen semi-finals, which took place at the University of West London, Westminster Kingsway College and University College Birmingham; candidates were required to undertake a series of tasks. The tasks involved a theory test, a one hour skills test including preparing vegetables brunoise, cleaning and preparing squid, preparing and filleting a whole sea bass, and preparing French trimmed lamb racks from a whole best end. Candidates were then required to present four portions of a risotto nero, salt bake the sea bass whole, cook the lamb rack with a herb crust and make an apple tart of their choosing. PASTRY FINALISTS: Hannah Bagshaw - Hakkasan Polly Chan - Yauatcha Ethan Flack - Belmond Le Manoir aux Quat'Saisons Irish Hacon - The Langham Hotel Corrine Jones - Hyatt Regency London The Churchill Naomi Longfield - Hakkasan Abigail Sole - Marc Patisserie and Bakery Faye Weatherburn - The Ritz London Mikaela Wright - The Balmoral Hotel For the Pastry semi-finals, which took place at University of West London and Westminster Kingsway College, candidates were required to make a brioche a tete, decorate an Easter egg, create a caramel mou, cook an tarte au citron recipe and lunettes de romans (jammy dodgers). SERVICE FINALISTS: Melanie Ablinger - Lucknam Park Hotel Ledia Alia - Belmond Le Manoir aux Quat'Saisons Mike Ananiassen - Belmond Le Manoir aux Quat'Saisons Rebecca Bauhofer - Andrew Fairlie at Gleneagles Stephanie Beresforde - Scott's Restaurant Ashley Best - The Ritz London Marion Bourgin - Luton Hoo Hotel Giuseppe Cola - The Ritz London Elise Corneau - Lucknam Park Hotel Francesco De Santo - The Ritz London Lewis Dixon - Northcote Manor Daniel Dreiseitel - The Ritz London Emma Drummond - The Gleneagles Hotel Melissa Fergus - The Fat Duck Laudy Gibba-Smith - L'Enclume Louis Gillibert - Belmond Le Manoir aux Quat'Saisons Innes Haywood - L'Enclume Julia Hermann - Galvin La Chapelle Christopher Hurle - Trinity Restaurant Tomas Kubart - Bar Boulud Giuseppe Laboragine - Petrus Alexander Macleod - The Balmoral Hotel Hannah McConnon - The Gleneagles Hotel Emily Morris - The Gleneagles Hotel Gerald Murati - The Ritz London Remi Orero - The Greenhouse James Parums - The Royal Household Vincent Passaboc - Bar Boulud Callum Rees - The Gleneagles Hotel Benjamin Rushworth - The Parkers Arms Dominik Schmidbauer - The Lanesborough Elena Silveri - The Gleneagles Hotel Paula Sobusiak - Outlaw's at The Capital Gabriele Sorrentino - The Ritz London Christopher Strachan - The Three Chimneys Dimitar Tanev - The French by Simon Rogan Laura Vernet - Belmond Le Manoir aux Quat'Saisons Hannah Watson - The Three Chimneys For the Service semi-finals, which took place at The Ritz London and The Gleneagles Hotel, Scotland, candidates were required to sit a one hour theory paper which tested their knowledge on a range of food and beverage service aspects and were interviewed by the judges about their establishments menu and wine list. THE FINALS The Service finals will take place at The Connaught on Tuesday, 10 May, Le Gavroche on Saturday, 14 May and The Gleneagles Hotel on Monday, 23 May, Kitchen finals will take place at the University of West London on Wednesday, 8 June, and Pastry finals will take place at Westminster Kingsway College on Saturday, 25 June. JUDGES

Honorary President of the AAE 2016: Heston Blumenthal OBE, Chef Patron, The Fat Duck
Chairman of the AAE: John Williams MBE, Executive Chef, The Ritz London
Joint Chairmen of Kitchen: Martyn Nail, Executive Chef, Claridge’s and Adam Byatt, Chef Patron, Trinity
Joint Chairmen of Pastry: Yolande Stanley MCA, Lecturer in Patisserie, Westminster Kingsway College and Sarah Hartnett, Head Pastry Chef
Joint Chairmen of Service: Sergio Rebecchi, Director, Serenata Hospitality and John Cousins, Director, The Food and Beverage Training Company

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