The Annual Awards of Excellence now open for applications

The Annual Awards of Excellence are now open for applications from current full time chefs, pastry chefs to waiters within the UK. The award, run by the Royal Academy of Culinary Arts, is open to applicants aged between 20 and 26.

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.

The Young Chef, Young Pastry Chef and Young Waiter of the Year will be announced at the gala dinner and each will each receive prizes worth over £2000; including Victorinox knives, Meyer cookware, an engraved Silver trophy, and a bursary from the Savoy Educational Trust in the form of an educational trip. Past trips include visits to New Orleans, Dubai, Mexico, Champagne, Tuscany, Barbados, St Lucia and Los Angeles.

The judges of the award are: honorary president of the AAE 2015 Heston Blumenthal OBE, chairman of the AAE John Williams MBE, chairmen of kitchen Martyn Nail and Adam Byatt, chairmen of pastry Yolande Stanley MCA and Sarah Hartnett and chairmen of service Sergio Rebecchi and John Cousins.

Entry forms can be found at www.royalacademyofculinaryarts.org.uk