The UK’s highest culinary honour, only presented every four years, the Royal Academy of Culinary Arts has today announced the Finalists for its 2017 Master of Culinary Arts. Now in its 30th year, the awards celebrate those who display the mastery of the complex and specialised knowledge and skills in culinary arts. Amongst those reaching the final stages are leading chefs, pastry chefs and restaurant managers from some of the best culinary establishments in the UK. Winners of the MCA will be announced at a Gala Presentation Dinner on the 5th October at Claridge’s, London.
The award of Master of Culinary Arts (MCA) is conferred on those who have displayed mastery of the complex and specialised knowledge and skills in culinary arts which are required to be a first class chef, pastry chef, or for restaurant management and service. The holder of the MCA is able to prove advanced technical skill and professional ability; accept accountability for their decision-making; contribute to supervision and management; demonstrate comprehensive knowledge of the principles of sustainability and the viability of our food sources throughout the scope of the food chain; demonstrate leadership and support the development of others; and act in the best interests of the culinary arts profession.
The Finalists are:
CHEFS
Adam Bennett, Chef Director, The Cross at Kenilworth
Chris Hill, Premier Sous Chef, The Ritz Hotel
Adam Smith, Executive Chef, Coworth Park
Adam Thomason, Head Chef, Deloitte, Restaurant Associates
Anthony Wright, Senior Chef Lecturer, University College Birmingham
PASTRY CHEFS
Alistair Birt, Head Pastry Chef, Harrods
Nicolas Bouhelier, Head Pastry Chef, Lainston House Hotel
Nicholas Patterson, Teaching Chef, Le Cordon Bleu
Julie Sharp, Pastry Chef Technical Adviser, Barry Callebaut UK
Ross Sneddon, Executive Pastry Chef, The Balmoral Hotel
RESTAURANT MANAGEMENT AND SERVICE
Lukas Andr, Restaurant Manager, Sexy Fish, Caprice Holdings
Alessandro Fasoli, General Manager, The Woodspeen Restaurant and Cookery School
Giovanni Ferlito, Head of Wine and Beverage, The Ritz London
Devid Isabella, Restaurant Manager, Wentworth Golf Club
Karim Le Cloarec, General Manager, Searcys at The Gherkin
Pierre Rizet-Mosser, Food & Beverage Manager, The Montagu Arms Hotel
The Finals will take place on Saturday 16th July at The Taste Lab, Classic Fine Foods for Pastry Chefs; Saturday 23rd September at University College Birmingham for Chefs; and Saturday 30th September at Le Gavroche for Restaurant Management & Service.
SPONSORS
The MCA 2017 is sponsored by Ritter Courivaud; ACT Clean; Aubrey Allen; Berkmann Wine Cellars; Laurent-Perrier Champagne; L’Unico Cafe Musetti; Speyside Glenlivet; Wedgwood; and Winterhalter.
- ENDS -
For further information please contact Daniel Moriss-Jeffery:
Tel: 020 8673 6300 / E-mail: [email protected]
Royal Academy of Culinary Arts, 53 Cavendish Road, London SW12 0BL
www.royalacademyofculinaryarts.org.uk
Follow us on Twitter @AcadCulArts #MCA2017
Editor’s Note:
MCA 2017 SCHEDULE
Saturday 16th September Pastry Chefs Final, The Taste Lab, Classic Fine Foods
Saturday 23rd September Chefs Final, University College Birmingham
Saturday 30th September Restaurant Management & Service Final, Le Gavroche
Thursday 5th October Gala Presentation Dinner, Claridge’s
WHAT IS THE MASTER OF CULINARY ARTS (MCA)?
Inaugurated in 1987, the Master of Culinary Arts (MCA) is held every four years and is seen to be the ultimate accolade, awarded in recognition of outstanding craftsmanship, for Chefs, Pastry Chefs and Restaurant Managers in the UK. Inspired by Michel Bourdin, then Chef de Cuisine at The Connaught and supported by Albert and Michel Roux OBEs the MCA was based on the Meilleur Ouvrier de France (MOF) and was originally known as the Meilleur Ouvrier de Grande Bretagne.
The MCA represents the very best in craftsmanship in cooking, pastry and service. It is a priority in the Royal Academy’s continuing efforts to improve the standards of food, cooking and service while, at the same time, raising the professional status of chefs, pastry chefs and restaurant managers. Winners of the MCA carry the title for life and become role models for future generations. Through the MCA, we can encourage young people to aspire to be the best thus securing a better future for the hospitality industry.
Committees and Judges
Chairman of the MCA: David Pitchford, Proprietor, Reads Restaurant with Rooms
Chefs
Chairman: Idris Caldora MCA, Executive Chef, Adopt a School
Committee: André Garrett MCA, Executive Head Chef, Cliveden House
Martin Green MCA, Head Chef, Whites Club
John Williams MBE, Executive Chef, The Ritz London
Pastry Chefs
Chairmen: Michael Nadell
Michel Roux OBE MOF
Committee: Benoit Blin MCA, Head Pastry Chef, Belmond Le Manoir aux Quat’Saisons
Claire Clark MBE MCA, Partner, Pretty Sweet
William Curley MCA, Patissier-Chocolatier, William Curley
Denis Drame MCA, Executive Chef, The Taste Lab, Classic Fine Foods
Yolande Stanley MCA, Consultant Pastry Chef Lecturer, The Pastry Training Company
Paul Williams MCA, Pastry Senior Sous Chef, Belmond Le Manoir aux Quat’Saisons
Restaurant Management & Service
Chairmen: Silvano Giraldin, Director, Le Gavroche
Sergio Rebecchi, Director, Serenata Hospitality
Vice Chairmen: John Cousins, Director, The Food and Beverage Training Company
Didier Garnier, Proprietor, Le Colombier
Committee: Mourad Ben Tekfa MCA, Restaurant Director, Belmond Le Manoir aux Quat’Saisons
François Bertrand MCA
Joël Claustre MCA, Retail Operations Director, Searcys
Stephane Davaíne
Jean-Luc Giquel, Group General Manager, The Cinnamon Group
Simon Girling, Executive Food & Beverage Operations Manager, The Ritz London
Rémy Lysé, Chief Operating Officer, The Arts Club
Michael Newton-Young MCA, Managing Director, JMK Classic Catering Ltd
Robert Rose MCA, Operations Manager Restaurants, Selfridges
Thierry Tomasin MCA, Proprietor/Restaurant Manager, Angelus Restaurant
Elaine Watson MCA, Food and Beverage Support Services Manager, The Gleneagles Hotel
ROYAL ACADEMY OF CULINARY ARTS
Leading the hospitality profession by example – shaping the future through education.
Founded in 1980, the Royal Academy of Culinary Arts is Britain’s leading professional association of Head Chefs, Pastry Chefs, Restaurant Managers and suppliers. Its objectives are primarily focused on the education and training of young people in the hospitality industry through the provision of career opportunities; recognising and rewarding talent and skill; and raising standards and awareness of food, food provenance, cooking and service. Members are united in the common purpose of supporting the future of the industry through thorough and extensive education and training. The Academy fulfils this aim through a number of education initiatives such as its charity Adopt a School; its Chefs Apprenticeship Programmes; the Annual Awards of Excellence and the Master of Culinary Arts.
Patron: His Royal Highness The Prince of Wales
President: Brian Turner CBE
Chairman: John Williams MBE
Chief Executive: Sara Jayne Stanes OBE
