With a Michelin star to his name, Richard Picard-Edwards is extremely proud of what he has already achieved in his career but still counts the Craft Guild of Chefs Graduate Awards as one of his proudest moments. 

He’s currently executive head chef at the Lords of the Manor in the Cotswolds where he has worked for over three years, retaining a Michelin star in the first six months of the role. We caught up with Richard to find out more about his career since hitting the top mark at the Graduate Awards.

When did you realise you wanted to be a chef?

From my first cooking lesson at school I always wanted to be a chef. My auntie was a chef and I gained work experience with her as soon as I could. She completely inspired me as I was amazed at how ingredients could come in looking one way and go out into the restaurant as something completely different. I found it exciting and from the age of 14 I’d got the culinary bug. As soon as I was old enough I got a job washing up, just so I could be part of the kitchen environment.

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What is it about being a chef that you love most?

I can’t lie, it’s got to be eating the food but I also love being creative. There are so many different styles you can use and you can constantly try new things so the day job never gets boring.

What year did you become a Graduate?

It was in 2005 when I passed the Graduate exam. I entered three times and made it to the final for three years running. On my final year all I wanted was to make the grade but I was actually awarded the highest achiever award. The prizes were just incredible and included 10 days in New York, work experience at The Fat Duck, a study tour to Luxembourg and another with the James Knight team to Scotland. Experiences like that are literally unforgettable.

Why did you enter the Craft Guild of Chefs’ Graduate Awards?

At the time I was working with Steve Munkley in London and he is so passionate about getting young chefs into competitions and running events like the Graduates. He believes it is key for helping to develop chef’s confidence and looking back I agree. The Graduate Awards was, and still is, such a fantastic award and is known for the amazing prizes and opportunities it provides.

How did you find the examination?

For this particular age group it’s the only event where you have to have such a high level of skill. There are so many different elements to it and I see it as a way to build up skills and experience for competitions like the Roux Scholarship or National Chef of the Year. It’s a good way to test yourself against others in your age group.

At the time it seemed really stressful but this was because it was so important to me and I felt really nervous. After the exam we had one week to wait until we found out whether we had passed so we were constantly reflecting back and going over how we thought we had performed. The mystery basket was my favourite part. We had seabass that year and I really enjoy prepping fish as it’s an ingredient you can really test yourself with. Pastry was definitely the most challenging aspect as it’s not an area I am particularly strong in and in my year we had to create a soufflé which can be difficult for anyone.

How did you feel when you found out you had passed?

Amazing, what an experience it was! When I was told I was the highest achiever I was just blown away. A friend of mine graduated the same year so when they called our names together that just made the day even better.

Tell us about some of your career highlights since then.

It’s got to be the Michelin star as it’s something I was so proud to achieve in the first six months of my time at Lords of the Manor. After passing the exam I went to work in France for eight months at a 2 Michelin Star restaurant. The Graduate Awards are a huge reason for my success as it gave me such a massive confidence boost. Once you have achieved something like that you kind of believe yourself more. It definitely took my career to the next level. Knowing just 48 people have passed this exam is a real privilege and makes me feel honoured that I am one of those.

What would you say to young people considering entering this examination?

Go for it even if you think you aren’t ready. I know in my first year I wasn’t ready but the experience just gave me confidence to grow. No matter where you are in your career and development, it’s only going to improve you as a chef. What have you got to lose? If you do enter my advice would be to simply practice. Keep reading the brief and practicing. Do what they want you to do and get assistance when needed. There are so many people who want to see you succeed and will offer advice but at the end of the day it’s all down to you and how much you work for it.

Why do you think the industry needs events like the Graduate Awards?

The industry needs the award because it brings chefs on first of all. Chefs get to test themselves on classic skills, and against people of their own age. The awards highlight the standard of young chefs coming in to the industry at a time when we know there is a skills shortage

The closing date for entries is May 6 2016. Join in the conversation about the Graduate Awards by tweeting @Craft_Guild and using the hashtag #CGCGradAwards.