Royal Academy of Culinary Arts Bournemouth and Poole Specialised Chef graduates announced

The Royal Academy of Culinary Arts Bournemouth & Poole College Specialised Chef Graduation Ceremony took place at The Langham hotel last night, celebrating the success of 25 outstanding young graduates. The Royal Academy of Culinary Arts Bournemouth & Poole Specialised Chef’s course is one of the Academy’s most important accomplishments. It is regarded by the industry as the higher education’s leading ‘benchmark’ for chefs’ apprenticeships.

The 25 graduates have studied and worked their way through three years of concentrated training and intense effort, both at college and with their Academy bosses, under the guidance of Academician and Senior Chef Lecturer (Bournemouth & Poole College) David Boland.

Gaining a Credit in their Diplomas:

DANIEL ADKIN from Lucknam Park, with Executive Chef, Hywel Jones

RYAN BAKER from Boodle’s, with Head Chef Stephen Carter

MICHAEL CRUICKSHANK from Ashdown Park Hotel, with Executive Chef Andrew Wilson

CHRISTOPHER DAVIES from Claridge’s, with Executive Chef Martyn Nail

DAVID DROHAN from Grand Hotel, Eastbourne with Executive Chef Keith Mitchell

TOM GRICE from Tylney Hall Hotel, with Executive Chef Stephen Hine

DYLAN JAMES from the Goring Hotel, with former Head Chef Derek Quelch

ELLIOT JOHNSON PAUL from Intercontinental Hotel, Park Lane, with Executive Chef Paul Bates

BENJAMIN LEVENE from Royal Automobile Club, with Executive Chef Ben Gielen

DOMINIC LEYDEN from Lucknam Park, with Executive Chef Hywel Jones

BEN MARINER from The Goring Hotel, with former Executive Chef Derek Quelch

ADAM SPENCER from the Sloane Club, with Managing Director Tony Murkett

DECLAN THORPE from The Westbury Hotel, with Executive Chef Brian Fantoni

Gaining a Distinction in their Diplomas:

ASHLEY BEST from The Ritz Hotel, with Executive Chef John Williams MBE

OLIVER BLOXHAM from Chewton Glen Hotel, with Executive Chef Luke Matthews

JAMES GUNN from The Dorchester Hotel, with Executive Head Chef Henry Brosi

OLIVER MICCOLI from Luton Hoo Hotel, Golf and Spa, Luton, with Executive Head Chef Kevin Clark

TOM PHILLIPS from The Ritz Hotel, with Executive Chef John Williams MBE

EMMA PRICE from Le Café Anglais, with Chef Patron Rowley Leigh

ELLA RUXTON from South Place Hotel, with Executive Chef, Tony Fleming

MATTHEW RYLE from The Dorchester, with Executive Chef Henry Brosi

JAKE TOWNLEY from The Capital Hotel, with General Manager Kate Levin

LEWIS VOCE from The Langham, with Executive Head Chef Graham Chatham

HANNAH WESTPHALEN from Lexington Catering, with Head Chef Murray Tapeki

NICHOLAS WYBORN from The Langham, with Executive Head Chef Graham Chatham

Through this achievement, each graduate earned a Royal Academy of Culinary Arts Diploma, three City & Guilds NVQs: Levels 2 and 3 in professional cookery, ABC Level 3 Pastry, Level 2 Food and Drink Service, together with an impressive ‘apronful’ of certificates in Wine Appreciation, French and Food Hygiene at Level 3 and many more. Additionally, they gained a City & Guilds Advanced Apprenticeship and passed a six hour practical exam set by the Academy’s Education Committee.

This year, one scholar was awarded the Egon Ronay Scholar of the Year for showing remarkable development. Egon Ronay made an indelible mark in our culinary culture and to celebrate and perpetuate his memory, Egon Ronay’s son, Gerard Ronay, presented OLIVER BLOXHAM with this well-respected Diploma. David Boland noted that Oliver showed “a true self-discipline, curiosity and passion [while it has been difficult to identify only one student from this year’s group] he just kept on going that extra mile.”

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