Young chefs graduate from The Royal Academy of Culinary Arts

The Graduation Ceremony for the Royal Academy of Culinary Arts at Bournemouth & Poole College took place at The Langham hotel last night. It celebrated the success of 18 outstanding young graduates.

The Royal Academy of Culinary Arts Bournemouth & Poole Specialised Chef’s course is regarded by the industry as the higher education’s leading ‘benchmark’ for chefs’ apprenticeships.

The 18 graduates have studied and worked their way through three years of concentrated training under the guidance of Academician and Senior Chef Lecturer David Boland.

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 ‘apronfull’ 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.

THE ROYAL ACADEMY OF CULINARY ARTS BOURNEMOUTH & POOLE SPECIALISED CHEF GRADUATES 2014:

OLIVER BAILEY from The Dorchester Hotel, with Executive Chef, Henry Brosi

JAMES BOINTON from Buckingham Palace, with Royal Chef, Mark Flanagan MVO

SOPHIE CAPEL from Le Café Anglais, with Chef Patron, Rowley Leigh

ROSS DONALD from Lucknam Park Hotel, with Executive Chef, Hywel Jones

WILLIAM FARIS from The Ritz London, with Executive Chef, John Williams MBE

KIERAN GILBERT from Chewton Glen Hotel, with Executive Chef, Luke Matthews

CHRISTOPHER GREENACRE from The Goring, with Executive Chef, Shay Cooper

RICHARD HALL from The Langham Hotel, with Executive Chef, Graham Chatham

JACK R. JONES from Luton Hoo Hotel, with Executive Chef, Kevin Clark

HARRY KIRKPATRICK from Claridge’s, with Executive Chef, Martyn Nail

TINAYE L. MADZORERA from Boodle’s, with Chef de Cuisine, Stephen Carter

DEEPAK MALLYA from The Ritz London, with Executive Chef, John Williams MBE

IAN NORMINGTON from Tylney Hall, with Head Chef, Stephen Hine

DAN OSTERWOLD from The Capital, with Head Chef, Peter Biggs

FRANCESCA OWEN from Lexington Catering, with Chef Director, Rob Kirby

ALEXANDER PROUDMAN from The Sloane Club, with Managing Director, Tony Murkett

MEGAN TAKEDA from Ashdown Park Hotel, with Executive Chef, Andrew Wilson

ANDREW TAYLOR from The Langham Hotel, with Executive Chef, Graham Chatham