Since it began in 1983, over 450 applicants have won the award however the award is an examination, not a competition and all or none of the applicants can receive the award dependant on their ability to meet the criteria set out by the judges.
The candidate who scores the highest marks in each section will be named the Royal Academy of Culinary Arts Young Chef, Young Pastry Chef and Young Waiter 2015.
Selection is based on written entries with successful entrants going forward to regional semi-finals in March/April and finals in May/June where their skills will be tested.
All finalists will be presented with a certificate and bottle of Laurent-Perrier Champagne and winners will be invited to a gala presentation dinner in July, where they will receive a chefs jacket/lapel pin, a diploma and a magnum of Laurent-Perrier.
All winners also become alumni of the Royal Academy of Culinary Arts.
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