Tributes paid to Sara Jayne Stanes OBE, CEO and trustee of the Royal Academy of Culinary Arts
Royal Academy of Culinary Arts has announced winners of Master of Culinary Arts
Royal Academy of Culinary Arts launches The Master of Culinary Arts 2017
Royal Academy of Culinary Arts announces 2016 Award of Excellence Winners
The Royal Academy of Culinary Arts announces 2016 Award of Excellence Winners
Presented every four years, the MCA is the UK’s highest culinary honour, awarded to professionals who have displayed mastery of the complex and specialised knowledge in the culinary arts required to be a first-class chef, pastry chef, or for restaurant management and service.
Guests attended the dinner to celebrate the winners and were treated to a four-course meal curated by Dimitri Magi, Culinary Director at Claridge’s.
Notable industry professionals present include Raymond Blanc OBE, John Williams MBE, Michel Roux Jnr, Alain Roux, Benoit Blin MCA and William Curley MCA.
The Royal Academy of Culinary Arts is delighted to award the MCA to the following candidates:
CHEFS
George Blogg, Executive Head Chef, Gravetye Manor
Spencer Metzger, Head Chef, The Ritz London
PASTRY CHEFS
Alistair Birt, Senior Head Pastry Chef, Harrods
Jamie Houghton, Senior Sous Chef, Le Manoir aux Quat’Saisons
RESTAURANT MANAGEMENT & SERVICE
Thomas Borghi, Restaurant Manager, The Lanesborough, London
Daniel Crump, Proprietor/Director, The Greyhound, Beaconsfield
Antonino Forte, Restaurant Manager, Galvin at Windows
Devid Isabella, Director of Food and Beverage, The Goring
The MCA is an award rather than a competition, all or none of the entrants can achieve this coveted prize depending on their ability to reach the required standard.
At the Final, Chef candidates were required to produce a saddle of lamb, with shoulder and sweet breads, accompanied by a suitable sauce and 3 garnishes, and a sea bass en croute with a seafood sauce.
Both dishes were required to be presented whole.
Pastry Chef candidates faced an 11 hour test over 2 days where they were required to present gateaux de voyages, savoury vegetable St Honoré, strawberry vol au vents and coffee and chocolate Othellos, presented on an edible stand.
They were also required to bring in a pre-prepared centrepiece along the theme of Alice in Wonderland.
While Restaurant Management and Service finalists were assessed in the preparation for and service of a four-course à la carte menu to a two tables, in a formal restaurant setting, with the help of a commis.
Chef and pastry Finals took place at the University of West London; while the Restaurant Management and Service Final took place at Claude Bosi at Bibendum.
The MCA is judged by a panel of judges consisting of past winners of the MCA, senior members of the Royal Academy of Culinary Arts and significant industry professionals.
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CONTRIBUTE
Royal Academy of Culinary Arts has announced winners of Master of Culinary Arts
Tributes paid to Sara Jayne Stanes OBE, CEO and trustee of the Royal Academy of Culinary Arts
Royal Academy of Culinary Arts launches The Master of Culinary Arts 2017
Royal Academy of Culinary Arts announces 2016 Award of Excellence Winners
The Royal Academy of Culinary Arts announces 2016 Award of Excellence Winners
