ROYAL ACADEMY OF CULINARY ARTS ANNOUNCES FINALISTS FOR ANNUAL AWARDS OF EXCELLENCE 2022
Following an extraordinary number of entries this year, the Royal Academy of Culinary Arts is proud to announce the names of the Annual Awards of Excellence (AAE) 2022 finalists.
The Annual Awards of Excellence is the most prestigious award available to young professionals in the hospitality industry today, recognising and encouraging the most talented and ambitious chefs, pastry chefs and waiters.
Since it began in 1983, over 600 young professionals have achieved the Award, setting them off on highly successful career paths with former achievers including Glynn Purnell, William Curley and Luigi Cagnin MCA.
The AAE is an examination, not a competition, meaning all the candidates who successfully attain the standard of excellence set by the judges will win the AAE. In addition, the candidate who scores the most marks in their section will be named the Royal Academy of Culinary Arts Young Chef, Young Pastry Chef or Young Waiter 2022 - announced at a prestigious event at The Rosewood in Holborn on the 25th July.
Chefs are tested on a variety of food preparation and cookery tasks from making a salad, to butchery skills, and must demonstrate that they can prepare a variety of dishes including soups and dessert and a piece of their own free interpretation.
Pastry chefs are expected to demonstrate the ability to work with many different kinds of materials, including detailed chocolate and sugar work, and a creative presentation piece, while having an excellent grounding in baking and plated desserts.
Waiters are tested on their knowledge and skills in a wide range of food and beverage service aspects, including product knowledge, technical service skills, interpersonal skills and teamwork.
Congratulations to the following AAE achievers broken down by category:
Kitchen:
· Alessandro Molica, Sous Chef, Buck's Club
· Anastacia Krivorukova, Commis Chef, Restaurant Andrew Fairlie
· Daniel Robb, Junior Chef de Partie, The Strathearn, Gleneagles
· Fern Lawrence, Head Pastry Chef, Garrick Club
· Lillian Savage, Demi Chef De Partie, Royal Household
· Miranda Cook, Demi Chef De Partie, HSBC Canary Wharf, Restaurant Associates
· Scott Pepper, Demi Chef De Partie, Boodle's
· Thomas Fenemer, Junior Sous Chef, The Newt in Somerset
Pastry:
· Caitlin Walsh, Pastry Demi Chef De Partie, Harrods
· Elliott Welsh, Pastry Chef, 21 Newcastle, 21 Hospitality Group
· Mignon Strydom, Demi Chef De Partie, The Dorchester.
Service:
· Andrea Perissinotta, Head Waiter, Galvin At Windows
· Daniela Mayer, Assistant Restaurant Manager, The Gleneagles Hotel
· Davide Esposito, Assistant Restaurant Manager, The Ned Hotel
· Fanny Descouts, Head Waitress, Savoy Grill Gordon Ramsay
· Florian David, Maitre d’Hotel, The Waterside Inn
· Francesca Merico, Restaurant Supervisor, 21 Hospitality Group Newcastle
· Giulia D’Angelo, Waiter/Sommelier, Trivet Restaurant
· Laetitia Decure, Hostess, The Promenade at The Dorchester
· Max Lawrence, Junior Assistant Restaurant Manager, L’Enclume
· Megan Wain, Restaurant Supervisor, The Promenade at The Dorchester
· Michele Toto, Assistant Restaurant Manager, The Ritz London
· Rizwan Khan, General Manager, Junsei Marylebone
· Rogan Galea, F&B Duty Manager of the 1887 Restaurant, The Torridon
· Romy Diplexcito, Chef de Rang, Restaurant Andrew Fairlie, The Gleneagles Hotel
· Serena Buono, Bar Supervisor, Royal Automobile Club
· Severino Fascendini, Assistant Restaurant Manager, The Clockspire Restaurant and Bar
· Zilbehar Asani, Head Waiter, The Lanesborough
All AAE achievers receive: a Jeroboam of Champagne produced by Laurent-Perrier, an AAE Lapel Pin, a chef’s jacket courtesy of Bragard and membership to the exclusive group of AAE alumni.
The three overall winners who will be awarded the title of the Young Chef, Young Waiter and Young Pastry Chef of the Year will be announced on the 25th July at Rosewood London. The winners will receive a £2000 bursary thanks to the Savoy Educational Trust, which takes the form of an educational trip abroad with previous visits including Barbados, St Lucia, Quebec and Los Angeles.
The three achievers will also benefit from work experience with academicians at Pollen Street Social with Jason Atherton and The Fat Duck with Heston Blumenthal, invitations to exclusive hospitality experiences and Royal Academy of Culinary Arts events and trips, and a specially commissioned engraved silver trophy thanks to Gordon Hogg and Finclass.
