portfolio - Academy of Culinary Arts
Transcription
portfolio - Academy of Culinary Arts
PORTFOLIO LEADING THE HOSPITALITY PROFESSION BY EXAMPLE SHAPING ITS FUTURE THROUGH EDUCATION CONTENTS Introduction 5 Membership Categories 5 Activities 5 Brief History 6 Trustees 6 Board of Governors 7 Management Committee 7 Royal Academy of Culinary Arts Chefs Apprenticeship 8 Annual Awards of Excellence 10 Master of Culinary Arts 11 Mutton Renaissance 12 Chefs Adopt a School 13 Royal Academy of Culinary Arts Members 16 Roll of Honour 24 Sara Jayne Stanes OBE: Chief Executive Susannah Oates: Assistant Director Philippa Denlegh-Maxwell: Executive Assistant/PR Ilisha Waring: Events Administrator Alix Webster (née Sinclair): Chefs Adopt a School Programme Manager Nicky West: Chefs Adopt a School Programme Manager Maternity Cover Michael Coaker: Chefs Adopt a School Committee Chairman Idris Caldora MCA: Chefs Adopt a School Executive Chef Giles Thompson: Chefs Adopt a School Chef (London and South) Peter Vaughan: Chefs Adopt a School Chef (South and South West) James Holden: Chefs Adopt a School Chef (North West) Sarah Howard: Chefs Adopt a School Development Chef Royal Academy of Culinary Arts, 53 Cavendish Road, London SW12 0BL Tel: 020 8673 6300 E-mail: [email protected] Website: www.academyofculinaryarts.org.uk The Royal Academy of Culinary Arts is Registered 210SA under the Friendly Societies Act 1974 Chefs Adopt a School is Registered Charity No. 1087567 INTRODUCTION Leading the hospitality profession by example - shaping its 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. The Academy is immensely honoured to have His Royal Highness The Prince of Wales as its Patron. The Academy is recognised as one of the industry’s leading voices and regarded as an authority on a broad range of issues relating to its expertise which includes education and training, employment, health and hygiene. Working with suppliers of top quality culinary products is also vital to the Academy in order to maintain the high standards to which we are committed. Members are united in the common purpose of supporting the future of the industry through thorough and extensive education and training. To maintain this status and influence as a significant working association, members are expected to invest their time in the Academy’s various activities. Membership of the Royal Academy of Culinary Arts is open, upon application, to professionals aged 30 and over, dependent upon final approval of the Selection Committee. Members can be of any nationality working in Britain. Plenary Meetings are held five times per year for Academicians and Associate Members. Since its inauguration, membership of the Academy has grown to over 300 of Britain’s most notable Head Chefs, Pastry Chefs, Restaurant Managers and Sommeliers. MEMBERSHIP CATEGORIES Academicians: The main body of the Academy. Leading Head Chefs, Pastry Chefs and Restaurant Managers. Fellows: Senior Academicians who have been invested with a formal Chair (dedicated to their chosen mentor i.e. a culinary personality from the past who has proven to be the strongest influence on their career) in recognition of their significant contribution to the Academy and its activities. Investitures take place at the AGM. Honorary Academicians: Senior industry professionals who have made a significant contribution to the Hospitality Industry and in particular to the Royal Academy of Culinary Arts, its objectives and wellbeing. Emeritus: Academicians who have retired from a full active role in the Royal Academy of Culinary Arts and from their working life. Associate Members: Selected suppliers of quality foods, wines, services and equipment. Friends: A new branch of membership started in 2010 to mark the 30th Anniversary of the Academy. Friends membership is open to those who support the philosophy of the Academy and its activities but who are not eligible to join as an Academician. ACTIVITIES The Academy’s objectives are realised through a number of core education and training initiatives aimed at all ages and stages of development, from teaching school children through to the Continual Professional Development of established chefs, pastry chefs and waiters. They are: Chefs Adopt A School (Charity No. 1087567) Founded in 1990, Chefs Adopt a School is a national charity which teaches children – in a holistic way – about food, food provenance, food growing and the environment, healthy eating, nutrition, hygiene and cookery as well as the impact of food our lives in sessions delivered by professional chefs. Royal Academy of Culinary Arts Chefs Apprenticeship The Royal Academy of Culinary Arts Chefs Apprenticeship is a three year vocational course aimed at aspiring young chefs aged between 16 and 19 years old. It is a pioneering approach to deliver a comprehensive training to young chefs whilst enabling them to work in the finest establishments in the UK. The first RACA Chefs Apprenticeship – The Royal Academy of Culinary Arts Specialised Chefs Course at Bournemouth & Poole College – has been running since 1989 and is a three year block release programme. The second RACA Chefs Apprenticeship is a day release programme at University West London which has been running since 1994. The third RACA Chefs Apprenticeship, also day release, began at Westminster Kingsway College in September 2012. Annual Awards of Excellence Begun in 1983, the AAE is the most prestigious award available to young people in the hospitality industry today, recognising and encouraging the most talented up and coming Chefs, Pastry Chefs and Waiters. Open to young people aged between 20 5 and 26, the purpose of the Awards is to inspire and encourage them to achieve the highest possible standards in their chosen profession – Kitchen, Pastry or Service – and offer them clear guidelines for success in their career. Master of Culinary Arts Launched in 1987 as the Meilleur Ouvrier de Grande Bretagne (MOGB), the Master of Culinary Arts is held every four years and rewards ability and achievement of the highest degree in Culinary Skills, Pastry and Restaurant Management & Service to those over the age of 26. Seen as the ultimate accolade awarded for outstanding craftsmanship to Chefs, Pastry Chefs and Restaurant Managers throughout the United Kingdom, the MCA is a lifetime achievement. Mutton Renaissance Conceived in 2003 by His Royal Highness The Prince of Wales and officially launched in November 2004, Mutton Renaissance is the campaign to restore high quality mutton to the menu whilst helping British sheep farmers find a market for their older animals. The rewards are more than just a great product on a plate; it unites the whole chain between chef, butcher, supplier and farmer. The campaign is run jointly by the Royal Academy of Culinary Arts and the Pastoral Alliance. FEAST (Food Education At School Today) Started in 2007 by Chefs Adopt a School, FEAST is the campaign to improve the amount of food education and practical cookery in Primary Schools. Other Activities Aside from the above mentioned principal activities, the Academy participates in numerous other events and activities which reflect its aims and objectives, as well as maintaining links with other organisations that share the common goal of securing the future of the industry. Funding The Royal Academy of Culinary Arts is a not for profit organisation (Registered 210SA under the Friendly Societies Act 1974), whilst Chefs Adopt A School is a registered charity (No. 1087567). The Academy is privately funded by membership fees, sponsorship and donations without which it would not exist nor continue to make a difference to the lives of so many young people and their future in the industry. The Academy is grateful to all its sponsors and members, who give their time so generously, which allow the work to continue. BRIEF HISTORY The origins of the Royal Academy of Culinary Arts lie in the Académie Culinaire de France, an organisation founded in 1883 by Joseph Favre, a French chemist. The remit of the Académie Culinaire de France was to collect and catalogue all the classical recipes – as the Académie Française does with literature and language. The British branch of the Académie was born out of the Club 9, a group of highly regarded Chefs des Cuisines who met monthly to mull over the culinary business of the day. They were Michel Bourdin, Albert Roux, John Huber, Anton Mosimann, Guy Mouilleron, Peter Kromberg, Richard Shepherd, Eugene Kauffeler and Louis Virot. The Académie Culinaire de France Filiale de Grande Bretagne was launched at The Connaught on 6th December 1980, with Michel Bourdin as Founder President and Albert Roux as Vice President. The early days of the British Académie were made possible by immense support from Moët & Chandon and its CEO Patrick Forbes. The twenty five Founder Members were: Jean Bellavita Michel Bourdin Brian Cotterill Martin Davies Joël Défaut André Durand Bernard Gaume Professor John Huber Eugène Käufeler Peter Kromberg Emile Léfèbvre Gilbert Lefèvre Henri Lullier Oswald Mair Julien Martell Anton Mosimann Guy Mouilleron Christian Moury Georges Piotet Albert Roux OBE Richard Shepherd CBE D Toinard Jacques Viney Louis Virot Uwe Zander Honorary Founder Members: Martin Skan, Paolo Zago and Sir Hugh Wontner * See end for full list of members TRUSTEES Founding Trustees: Michel Bourdin Joël Défaut Guy Mouilleron From 1989: Michel Bourdin Sam Gordon Clark Albert Roux OBE CLH CMA MCF From 1994: Sam Gordon Clark CBE Richard Shepherd CBE Albert Roux OBE CLH CMA MCF 6 BOARD OF GOVERNORS Dr Roy Ackerman CBE FIH (Chairman) Willy B.G Bauer OBE FIH MI Bob Cotton OBE David Coubrough Edward Griffiths CVO FIH Sir Garry Hawkes CBE Robin Hutson Sir Anthony Jolliffe GBE DL George Kennedy CBE Peter Lederer CBE FIH MI Sir Francis Mackay Harry Murray MBE FIH MI Ramon Pajares OBE FIH MI Beverley Puxley MBA FIH Alastair Storey Ken Wilkins CMA Tadema Studios Chairman AB Hotels Formerly CEO, British Hospitality Association Chairman, The Castle Hotel Deputy Master of the Royal Household, Buckingham Palace President, Edge Foundation Chairman, Lime Wood Group Chairman, Jolliffe International Formerly CEO, The Royal Automobile Club Chairman, The Gleneagles Hotel Founder, Graysons Restaurants Chairman, Lucknam Park Hotel Previously Managing Director, The Savoy Group Consultant Chairman, Baxter Storey Chairman Associate Members MANAGEMENT COMMITTEE Honorary President Chancellor and President of the MCA President Executive Chairman & Chairman of the AAE Vice-President Vice-Chairman General Secretary/Chairman of Constitutional Reform Chairman of Les Arts de la Table Representative of Les Arts de la Table Representative of Les Arts de la Table Representative of Les Arts de la Table Chairman of the Scottish Branch Chairman of the Northern Branch Chairman of the Selection Committee Chairman of the Food Policy Committee (co-opted) Chairman of the Education Committee (Co-opted) Chairman of Chefs Adopt a School Officer Officer Officer Officer Officer Officer Officer Officer Officer Officer Officer Officer Chairman of the Associates President of the Associates Richard Shepherd CBE FIH Dr Michel Bourdin (Hon D.Lit) CLH OMN CMA MCF Brian J. Turner CBE FIH FCGI John Williams MBE CMA Albert Roux OBE CLH CMA MCF David Pitchford Silvano Giraldin Didier Garnier Rémy Lysé Sergio Rebecchi Jeff Bland Steven Doherty MCA (joint chair with Paul Askew) John Williams MBE CMA Martin Lam John King Michael Coaker Tony Cameron Brian Clivaz Philip Corrick Steven Doherty MCA David Dorricott Anton Edelmann Mark Flanagan Robert Kirby Terry Laybourne MBE Martyn Nail Chris Galvin Derek Quelch Ken Wilkins CMA Sam Gordon Clark CBE 7 ROYAL ACADEMY OF CULINARY ARTS CHEFS APPRENTICESHIP The Royal Academy of Culinary Arts Chefs Apprenticeship is a three year vocational course aimed at aspiring young chefs aged between 16 and 19 years old. It is a pioneering approach to deliver comprehensive training to young chefs whilst enabling them to work in the finest establishments in the UK. The first RACA Chefs Apprenticeship – The Royal Academy of Culinary Arts Specialised Chefs Course at Bournemouth & Poole College – has been running since 1989 and is a three year block release programme. The second RACA Chefs Apprenticeship is a day release programme at the University of West London which has been running since 1994. A third day release apprenticeship programme began at Westminster Kingsway College in September 2012. The point of difference between an RACA Chefs Apprenticeship and a routine apprenticeship is the standard of employer and establishment at which the apprentice is employed during their training, as well as the ‘add-ons’ which form part of the curriculum. In addition to the standard qualifications undertaken on the course, at the end of the three years apprentices sit the RACA Final Exam and, if successful, will achieve the Royal Academy of Culinary Arts Diploma. The Philosophy The RACA is widely recognised as the premier chefs’ association in the UK; it is well respected by the industry and other professional bodies and, most importantly, it is synonymous with excellence in training. Excellence is sought in all aspects of the RACA Chefs Apprenticeship: the apprentices; the lecturers; the colleges; the employers; and the course content. The RACA Chefs Apprenticeship is rigorous and challenging; it equips its apprentices with a wide range of in-depth skills underpinned by sound theoretical knowledge and it aims to provide employers with the best trained chef apprentices in the industry. The curriculum is cutting edge, built on traditional foundations whilst taking in modern developments, drawn from an internationally renowned body of knowledge. An equally important part of the apprenticeship is the pastoral care given to the apprentices during the three years. Each college undertaking to run the RACA Chefs Apprenticeship must appoint a tutor whose role is to fully support the apprentices throughout their training in both their work and personal lives. Creating the leaders of tomorrow This programme of study aims to develop the individual in the practical, theoretical and intellectual aspects of food and the hospitality business in order to lay the foundations for a career as an active practitioner and ambassador of the Royal Academy of Culinary Arts. It aims to turn out young chefs whose objective is to gain sustainable employment and act as role models for the next generation. Such a role carries responsibilities which are recognised across the global industry, as such individuals possess the talent required to work in this international profession. 8 ROYAL ACADEMY OF CULINARY ARTS SPECIALISED CHEFS COURSE AT BOURNEMOUTH AND POOLE COLLEGE Winner of Beacon and National Training Awards and a Centre of Vocational Excellence Established in 1989, the Royal Academy of Culinary Arts Specialised Chefs Course is a three year Advanced Apprenticeship offering training and experience in all aspects of professional cookery. This course is a block release programme with students spending one term in each year at the college and the rest of their time in the employ of an Academician, mostly in London. The Specialised Chefs Course leads to City & Guilds NVQ Levels 2 and 3 Professional Cookery and Level 2 in Food Service; ABC Pastry Level 3; CIEH Level 2 and 3 Awards in Food Safety in Catering; as well as the British Institute of Innkeeping Certificate in Drugs Awareness. Functional Skills in Number and Communication are added for apprentices where necessary. In addition, first year students receive presentations on the Royal Academy of Culinary Arts, personal presentation, money management, personal safety and sexual health, a half-day visit from the ARK Foundation, as well as a visit to both front and back of house operations at The Dorchester in London. At the end of the three years apprentices take a six hour practical examination, set by the Academy, which they must pass in order to receive their Royal Academy of Culinary Arts diploma. The course is led by David Boland (Fellow of the Royal Academy of Culinary Arts), Senior Lecturer at Bournemouth and Poole College and managed by Jenny Brett and Barry Dawson, with Apprentices being reviewed and monitored both at work and college every 10/12 weeks. Awards In 2000 the Course was recognised by City & Guilds in Hospitality & Catering and granted a Beacon Award. In 2001 the training on the programme reached all the objectives to win a prestigious National Training Award and we are very honoured to be allowed to continue to use the Training Award logo on our literature and advertising. In addition, Bournemouth & Poole College is the proud holder of a COVE - Centre of Vocational Excellence - in Culinary Arts. In 1998 Daniel Guest, who trained with Michel Bourdin at The Connaught, London, was the first Specialised Chef graduate to win the coveted European Young Chef Apprentice of the Year competition and then in 2008 another graduate, Adam Bowden who trained with John Williams MBE at The Ritz, London, also won this great award. See pp. 33-37 for a full list of Graduates ROYAL ACADEMY OF CULINARY ARTS CHEFS APPRENTICESHIP AT THE UNIVERSITY OF WEST LONDON Begun in 1993 and re-launched in September 2008, University of West London’s Royal Academy of Culinary Arts Chefs Apprenticeship is a three year Apprenticeship Scheme for 16-19 year olds operating on a day-release basis with some of the assessment taking place in industry. Students learn a range of practical skills in Kitchen Larder and Pastry and will achieve a NVQ level 2 and 3 in Professional Cookery and Pastry, as well as their key skills in Communication, Information Technology and Numeracy. The programme also offers training and experience in Basic Health and Safety and Food Hygiene and French for Catering. In addition, students receive talks and demonstrations from visiting guest lecturers as well as tutored visits to specialist farms and suppliers, all of which form an intrinsic element of this top level apprenticeship programme. Apprentices are also encouraged to work with a local school in conjunction with Chefs Adopt a School. The course concludes with a Royal Academy of Culinary Arts Diploma Examination in Professional Cookery. This scheme was considered to be a model of good practice by the OFSTED inspectorate. The revised programme is steered and monitored by Michael Coaker and externally verified by Keith Podmore. See p. 38 for a full list of Graduates ROYAL ACADEMY OF CULINARY ARTS CHEFS APPRENTICESHIP AT WESTMINSTER KINGSWAY COLLEGE The third Royal Academy of Culinary Arts Chefs Apprenticeship began at Westminster Kingsway College in September 2012. It is a three year day-release programme of approximately 8 hours per day, split between practical sessions, theory and tutorial. The programme includes the operation of the college’s own in-house Artisan Bakery, daily working butchery and fishmonger kitchen areas, as well as culinary science modules delivered from the bespoke culinary science and innovation laboratory and the specialist teaching of patisserie and confectionery. Students will achieve a NVQ level 2 and 3 in Professional Cookery and Pastry, as well as their key skills in Communication, Information Technology and Numeracy. The programme also offers training and experience in Basic Health and Safety and Food Hygiene and French for Catering. The course concludes with a Royal Academy of Culinary Arts Diploma Examination in Professional Cookery. 9 ANNUAL AWARDS OF EXCELLENCE Honorary President of the Awards: Chairman of the AAE: Chairmen of Kitchen: Chairman of Pastry: Chairman of Service: Heston Blumenthal OBE John Williams MBE Martyn Nail & Adam Byatt Yolande Stanley MCA Sergio Rebecchi The AAE is the most prestigious award available to young people in the hospitality industry today, recognising and encouraging the most talented up and coming Chefs, Pastry Chefs and Waiters. It is the only award to cover all three categories of Kitchen, Pastry and Service. Since it began in 1983 almost 480 young people have achieved the award, setting them off on highly successful career paths. The purpose of the Awards is to inspire and encourage young people to achieve the highest possible standards in their chosen profession – Kitchen, Pastry or Service – and to offer them clear guidelines for success in their career. To participate in the awards is a great learning experience. Good basic skills are the essential cement with which young, ambitious members of the catering industry can build a rewarding career, while more taxing tasks help to identify the best cooks and waiters of today who will become the leaders of tomorrow. As well as a competition, the AAE is an examination; all or none of the candidates can achieve the award depending on their ability to attain the standard of excellence set by the judges. All those who successfully reach this standard will win the AAE. In addition the winning candidate who scores the most marks in each section is named the Royal Academy of Culinary Arts Young Chef, Young Pastry Chef and Young Waiter of the Year. The awards are open to young people aged between 20 and 26, who are currently working full-time, in the UK, as Chefs, Pastry Chefs or Waiters. Selection is based on written essays and (for chefs) a recipe and the awards test a variety of skills within each discipline: Chefs can be 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 will be expected to demonstrate the ability to work with many different kinds of materials including detailed chocolate and sugar work and a creative presentation piece, whilst 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. See pp. 27-32 for the full list of Annual Awards of Excellence Winners. The Annual Awards of Excellence is sponsored by: 10 MASTER OF CULINARY ARTS Chairman of the MCA: Chairmen of Culinary Skills: Chairman of Pastry: Chairman of Restaurant Management & Service: David Pitchford Idris Caldora MCA Michel Roux OBE MOF & Michael Nadell Silvano Giraldin 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 for cooking, pastry and service. It is a priority in the 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. The MCA is open to Chefs, Pastry Chefs and Waiters/Restaurant Managers aged over the age of 26 who are currently employed at a senior level in the industry, in the UK and who have at least 5 years working experience in their chosen discipline. Candidates must qualify through demanding entry requirements, regional Quarter and Semi-Finals, and Finals held at Le Gavroche for Restaurant Management and University of West London for the Culinary Skills and Pastry. This is followed by one of the industry’s most prestigious award ceremonies. The judges are all Academicians, MCAs and significant professionals from within the industry. The MCA is a mark of achievement, not a competition. The judges may select all or none of the candidates depending upon the pass mark. “This prestigious award is based on perfection. The judges, experienced industry professionals and many MCA holders themselves, are looking for candidates to deliver the highest standards under the extremes of pressure that working in the catering industry demands on a day to day basis. It is for this reason that only the best and, therefore, only a handful of candidates ever achieve this standard. It takes real courage to enter the MCA and exceptional skill to reach the Finals. The tough judging criteria should not deter any future prospective entrants for the awards. Winning an MCA often marks a turning point in the career of a Chef, Pastry Chef or Restaurant Manager, elevating confidence and gaining respect from other culinary professionals.” Brian J. Turner CBE, President of the Royal Academy of Culinary Arts For the first time in 2005, the winners of the Master of Culinary Arts were presented to His Royal Highness The Prince of Wales at Clarence House. Their audience lasted over one hour when The Prince enthusiastically engaged in an inspired and meaningful discussion about the industry. See p. 26 for a full list of Master of Culinary Arts Winners. The Academy is very grateful to the current sponsors of the MCA: 11 MUTTON RENAISSANCE CAMPAIGN In partnership with the Pastoral Alliance What is the Mutton Renaissance? The Mutton Renaissance is the campaign to restore high quality mutton to the menu whilst helping British sheep farmers to find a market for their older animals. How did the Mutton Renaissance start? The campaign is the brainchild of His Royal Highness The Prince of Wales who, following Foot and Mouth 2001 wanted to find a way to help sheep farmers in the event of a similar disaster occurring again. The Mutton Renaissance was launched at The Ritz, London in November 2004. Who runs the Mutton Renaissance? The campaign is run by the Royal Academy of Culinary Arts and the Pastoral Alliance and is sponsored by EBLEX Ltd and Hybu Cig Cymru (Meat Promotion Wales) (HCC). What is mutton? Mutton is the meat of a sheep over two years old. Often from unfinished cull ewes and slaughtered in line with religious beliefs most mutton is sold to the ethnic meat market, is lean and inexpensive. What is Renaissance Mutton? The mutton promoted by the Mutton Renaissance is high quality mutton from animals that have been carefully selected, finished and processed to achieve optimum flavour and an excellent eating experience. To maintain this high standard a specification has been developed which details what qualifies as Renaissance Mutton and the standards to which it must be produced. The Renaissance Mutton season runs from October to March, when British lamb is out of season. The Renaissance Mutton Specification Renaissance Mutton must be produced on a Farm Assured farm. Eligible sheep must be over two years of age. To be confirmed by either documentation or dentition. Eligible sheep must be either female or castrates. Entire males are not acceptable. All eligible sheep must be traceable to the farm where they have been reared. There are no breed specifications. Finishing diet must be forage-based: grass; hay; silage; turnips; swedes etc., augmented by farm produced straight cereals (barley, oats etc.) when necessary. Carcase classifications of E, U, R or O for conformation and fat classes 2L, 3L or 3H are required. Carcase or cuts must be matured for at least two weeks. How does the Mutton Renaissance work? The campaign is guided by a management committee (The Executive) consisting of representatives from the Academy, the Pastoral Alliance, EBLEX Ltd, HCC and HD Communications; and a steering committee (The Board) consisting of representatives of all parts of the supply chain: farmers; processors; butchers; and chefs. The Pastoral Alliance look after the agricultural side and the Academy encourages their chef members to put mutton on the menu whilst we all work hard to bring together all parts of the supply chain. In order to achieve this, the Mutton Renaissance Club was launched in February 2006, of which His Royal Highness The Prince of Wales is Patron. The purpose of the club is to promote the campaign and consolidate the supply chain; this is mainly done through the Mutton Renaissance Club Open Events which are held around the country during the season. What effect has the campaign had on the mutton market so far? Since the launch in 2004 the campaign has had a small but significant impact on the market. At the end of 2006 and updated at the beginning of 2008 a report by David Croston OBE (formerly CEO of Eblex) showed exactly this: ‘On the basis of the 2006 report the potential retail market was estimated to be in the order of 846 tonnes of which 423 tonnes came from businesses involved with the Mutton Renaissance campaign. The revised estimate from the 2008 survey suggests that involvement appears to have risen by about 21% to 511 tonnes.’ Each week we hear from new farmers producing mutton, restaurants serving it and others who want to support us. The progress is slow but steady and we are confident that the campaign is really making a difference. Currently, the campaign is undergoing a revamp to take it into its second decade, including a new and interactive website. 12 Delivering Food Education to children hungry to learn Chefs Adopt a School is a national charity which teaches children – in a holistic way - about food: where it comes from; how to cook it; why we need it; and its impact on the environment. We aim to instil knowledge and understanding about health, nutrition, hygiene, cooking skills, and the enjoyment and importance of cookery and eating together. We believe that every child should be taught about the importance of food and the significance it has in our lives. We love to cook and we think tasting the food is very important too. For a truly beneficial experience we don’t think you can beat young people growing and preparing their own food and then sitting down to eat it together. Chefs Adopt a School is delivered, on a voluntary basis, by members of the Royal Academy of Culinary Arts and – thanks to our generous sponsors – by our staff team. The sessions take place in the classroom and range in content from the four tastes and the five senses, to advanced practical cookery. The charity reaches over 21,000 children every year and we work with primary schools, secondary schools, SEN schools, hospital schools, pupil referral units, sports centres and food festivals. In February 2010 CAAS celebrated its 20th anniversary with a session at the first ‘adopted’ school, attended by a host of the country’s best and most recognisable chefs, as well as Their Royal Highnesses The Prince of Wales and The Duchess of Cornwall. During his speech The Prince of Wales commented that “Chefs Adopt a School is the model that should be used for the future”. EVALUATION We believe that the work we do is incredibly important and that we make a difference. We have been independently evaluated twice: by the Food Policy Centre at City University in 2008 (the first academically robust evaluation of any cooking in school initiative in the UK); and by Genecon in 2010. Both reported the impact we have on child cooking confidence, uptake of vegetables and awareness of a healthy diet. Both reports are published on our website: www.chefsadoptaschool.org.uk RECOGNITION AND AWARDS WINNER OF THE 2008 SPRINGBOARD AWARD FOR EDUCATION – SMALL ORGANISATION SHORTLISTED FOR BBC RADIO 4 FOOD PROGRAMME AWARDS (Best Campaigner or Educator) HOW CHEFS ADOPT A SCHOOL WORKS Chefs Adopt a School has devised a course of one session per term, three sessions per year, to the same year group. When the charity was first started we created a lesson to teach children the basics of food and cookery that we could deliver without the need for cooking facilities. All that is required is the classroom, the children and the chef. The Taste & Sensory session remains the first lesson always delivered by Chefs Adopt a School. The subsequent sessions should focus on practical cookery and maybe even some learning outside the classroom. Visits to farms, food producers and/or a professional kitchen are all invaluable experiences. A recent addition to the work of Chefs Adopt a School has been to pilot a programme of restaurant service skills to address the diminishing food culture in schools where many children do not choose to sit at a table and eat their food. We have enlisted the expertise of our Royal Academy Restaurant Managers inspired by Michael Newton Young MCA and Sarah Howard to create interactive programmes which have so far proved a hit with the children. OBJECTIVES OF THE CHEFS ADOPT A SCHOOL SESSIONS To introduce children and young people to real, fresh food through an animated approach to tasting To encourage children to consider food more closely and learn about food provenance To teach basic food preparation skills To encourage an understanding of the importance of healthy eating To offer an insight into the industry 13 WHY CHEFS ADOPT A SCHOOL AND FOOD EDUCATION IS SO IMPORTANT Chefs Adopt a School recognises that a child’s development is crucial for their future health and well-being. The programme has adopted an innovative approach to tackling health inequalities by giving children the knowledge to improve their own health and well-being, as well as supporting parents and teachers to embed healthy eating messages in school and at home. Respondents to the FEAST report agreed that poor diet and nutrition and can lead to lower concentration levels. Chefs Adopt a School aims to change children’s perception of food so they understand the roots of healthy eating and how food can impact on all aspects of their life for the better. Chefs Adopt a School can be integrated into all school subjects such as numeracy and literacy, mathematics and science – to name a few – to hugely positive effect. The programme has witnessed countless children who have developed significantly with the aid of food and cookery as a vehicle for the delivery of other subjects. The programme should not be seen in isolation; it is part of a ‘whole school’ approach to healthy eating which embeds healthy eating messages into all aspects of the school curriculum by working in partnership with teachers, school cooks and parents. Looking ahead, not only does food education and practical cookery skill young people for life, it can also increase their career options. Schools involved in Chefs Adopt a School have the benefit of their children being taught by experienced chefs with a passion for imparting their knowledge. Food Holds Communities Together – The Long Term Benefits of Chefs Adopt a School There is a growing body of evidence to support the theory that significant savings can be made to the NHS budget – and also have a positive effect on the national economy with a reduction in the many days presently lost to illness – by improving our nation’s food and diet awareness. Almost 18% of children aged between 2 and 15 years old have grown clinically obese in the last decade. If this trend continues, one fifth of boys and one third of girls will be obese by 2020. Obesity increases the risk of a range of chronic diseases, particularly Type 2 diabetes, stroke and coronary heart disease. The NHS costs that will be attributable to overweight and obesity are projected to double to £10 billion per year by 2050. The wider costs to society and business are estimated to reach £49.9 billion per year. Chefs Adopt a School believes this can be redressed by increasing education and practical learning in order to give young people the knowledge, practical skills and ability to be responsible for their well-being and to adopt a healthier lifestyle through informed choice. In this current climate, leaving the teaching of food, nutrition and cookery until secondary school is too late. More needs to be done and can be done much earlier at primary school when future eating habits are first formed. Sitting around a communal dining table gives us not only physical nutrition, but spiritual wellbeing as well. What we eat can give us a sensory dimension of culture, time and social behaviour. If all children from an early age learnt about the food chain, from farm to plate, this would lead to the next generation of better informed people able to cook and, therefore, a better society both in terms of health and social welfare. THE TOP TEN BENEFITS OF CHEFS ADOPT A SCHOOL, COMPILED FROM THE THOUSANDS OF TEACHERS AND CHILDREN WE WORK WITH EVERY YEAR 1. Children gain a fundamental life skill – how to safely prepare healthy dishes they enjoy eating. 2. CAAS allows children the opportunity to feel, smell, taste food that they may not have been introduced to before, therefore, opening and discovering a new world of foods. 3. Children gain vital knowledge and understanding of important concepts such as healthy lifestyle, agriculture, environment and seasonality of food. 4. CAAS enhances and promotes the practice and social behaviour of sharing food whilst seated round a table. 5. Develops team work and communication skills through preparing food in groups and bringing everything together to form a finished dish. 6. Enables children to overcome the fear factor of trying new foods, both through growing and preparing the food and also through the encouragement from an outside expert – the professional chef is Chefs Adopt a School’s special ingredient. 7. Highlights to children and young people the many varied career options offered by the hospitality industry. 14 8. Offers a fantastic opportunity for children and parents to work together, through joint workshops. 9. Effective cross curricular learning - Chefs Adopt a School sessions bridge a range of other subjects: mathematics; science; languages; geography; and politics to name a few. 10. Ignites children’s natural instinct and enthusiasm is preparing and cooking foods. THE FEAST CAMPAIGN – FOOD EDUCATION AT SCHOOLS TODAY Started in 2007 by Chefs Adopt a School, FEAST is the campaign to improve the amount of food education and practical cookery in Primary Schools. The campaign began with the publication of the FEAST report – our investigation into the current state of food education in primary schools. At the same time as the FEAST report (available on the Chefs Adopt a School website), Chefs Adopt a School was evaluated by City University which confirmed the benefit of our sessions and proved that CAAS would be a powerful future model for food education. We believe that the current approach to food education needs to be transformed so that it has a secure and definitive place on the curriculum for 5-11 years and beyond. Our workshops integrate with many key syllabus subjects such as history, geography, mathematics, science, politics, English and other languages. As well as integrating with so many other subjects on the curriculum, good, healthy eating habits are formed for life and make a precious contribution to children’s learning potential and ultimately, therefore, the health of the nation. Plan For Growth The next step of the FEAST Campaign is the Plan For Growth: in order to demonstrate the importance of food education in schools the Royal Academy of Culinary Arts is going to roll out an army of chefs to deliver the CAAS programme across the UK. Through a network of organisations within the sector we will recruit chefs from the Food and Hospitality industry to take part in CAAS for a minimum of five years (and hopefully for the foreseeable future). The Royal Academy of Culinary Arts Chefs Adopt a School team will train these chefs, via a series of seminars across the country to deliver the CAAS programme. With our help, these newly trained chefs will then each ‘adopt’ their local primary school and deliver food education sessions to the children once a term, during each academic year. The School Food Plan The School Food Plan was launched last July 2013 as a result of collaboration between Michael Gove, Secretary of State for Education and Henry Dimbleby and John Vincent. The Plan is “about good food and happiness. It is about the pleasures of growing, understanding, cooking and eating proper food. It is also about the academic performance of our children and the health of our nation”. Chefs Adopt a School is on the expert panel of the DfE’s School Food Plan and is very much actively supporting its ethos and agenda of promoting school food uptake and teaching children about food. CAAS has also played a major role in the Expert Panel for the proposals to include food education and cookery to the national curriculum for 5 year olds and upwards from September 2014. CHEFS ADOPT A SCHOOL TRUSTEES Richard Shepherd CBE, Brian Turner CBE, Sam Gordon Clark CBE and Sara Jayne Stanes OBE SPONSORS Chefs Adopt a School is sponsored by the Savoy Educational Trust, the Worshipful Company of Cooks and the Worshipful Company of Innholders: 15 ROYAL ACADEMY OF CULINARY ARTS MEMBERS HONORARY ACADEMICIANS Senior industry professionals who have made a significant contribution to the Hospitality Industry and in particular to the Royal Academy of Culinary Arts, its objectives and wellbeing. DR ROY ACKERMAN CBE FIH WILLY B.G BAUER OBE FIH MI VICTOR CESERANI MBE MBA CPA FIH Chairman, Tadema Studios Chairman AB Hotels Former Head of Ealing College CHRISTOPHER COWDRAY FIH MI RICHARD EDMONDS ROWLAND FOOTE FRSA LCG EDWARD GRIFFITHS CVO FIH GRAHAM K L JEFFREY Chief Executive, The Dorchester Collection Retired Secretary of Boodle's FE Quality Management Services Deputy Master Royal Household, Buckingham Palace International Hotel Consultant, Former Vice President and General Manager, Willard InterContinental Hotel Retired Director & General Manager, Claridge’s; Partner, Salute; Director, Dormy House Hotel Former CEO, The Royal Automobile Club General Manager, Claridge’s Hotel RONALD F JONES OBE Hon D Univ FIH MI GEORGE KENNEDY CBE THOMAS KOCHS DR NICO LADENIS PETER LEDERER CBE FIH MI PROFESSOR RAY LINFORTH ANTON MOSIMANN OBE DL OMA HARRY MURRAY MBE FIH MI RAMON PAJARES OBE FIH MI Chairman, The Gleneagles Hotel Vice-Chancellor & Principal, University College Birmingham Chairman, Mosimann’s Chairman, Lucknam Park Hotel & Spa Previously Managing Director, The Savoy Group of Hotels and Restaurants DUNCAN PALMER CMA FIH MI BEVERLEY PUXLEY MBA FIH FCA Managing Director, The Langham Hotel, London Retired former Head of Hotel Catering & Tourism Studies Westminster Kingsway College CHRISTOPHER ROUSE FIH MI Consultant to Hotel/Leisure Industry; Former Director/General Manager, Turnberry Hotel MICHAEL SHEPHERD FHI MI MARTIN SKAN DAGMAR WOODWARD FIH MI PAOLO ZAGO General Manager, London Hilton Park Lane Retired Owner, Chewton Glen Hotel General Manager, Jumeirah Frankfurt Retired Managing Director and General Manager, The Connaught FELLOWS Senior Academicians who have been invested with a formal Chair (dedicated to their chosen mentor i.e. a culinary personality from the past who has proven to be the strongest influence on their career) in recognition of their significant contribution to the Academy and its activities. Investitures take place at the AGM. ANDREAS ANTONA PAUL ASKEW LIONEL BENJAMIN (LAT) FRANCES BISSELL RAYMOND BLANC OBE JEFF BLAND BENOIT BLIN MCA DAVID BOLAND STEPHEN BOXALL (LAT) JEAN-CLAUDE BRETON (LAT) HENRY BROSI ADAM BYATT IDRIS CALDORA MCA TONY CAMERON BILLY CAMPBELL CLAIRE CLARK MCA JOËL CLAUSTRE MCA (LAT) BRIAN CLIVAZ (LAT) MICHAEL COAKER DONATO COLASANTO MCA (LAT) PHILIP CORRICK JOHN COUSINS (LAT) WILLIAM CURLEY MCA CHRISTIAN DELTEIL ALAIN DESENCLOS (LAT) MARK DODSON STEVEN DOHERTY MCA DAVID M DORRICOTT ANTON EDELMANN ANDREW FAIRLIE Chef Proprietor, Simpsons Restaurant Food & Beverage Director and Chef Patron, The London Carriage Works and Hope Street Hotel, Liverpool Director – Hotels, Topland Group of Companies Consultant Chef and Food Writer Chef Patron, Le Manoir aux Quat’Saisons Executive Chef, The Balmoral Hotel Chef Patissier, Le Manoir aux Quat’Saisons Senior Lecturer, Bournemouth & Poole College Managing Director, The Ritz London Restaurant Manager, Gordon Ramsay Royal Hospital Road Executive Chef, The Dorchester Chef Proprietor, Trinity Restaurant Executive Chef, Chefs Adopt a School Lecturer in Culinary Arts, Westminster Kingsway College Executive Chef, Thistle Glasgow Consultant Pastry Chef Club Director, Searcy’s Club, The Gherkin Chairman, Langan’s Restaurants Lecturer in Culinary Arts, University of West London Executive Chef of Clubhouses, Royal Automobile Club Director, The Food and Beverage Training Company Patissier & Chocolatier, William Curley Consultant Amabassador, Le Manoir aux Quat’Saisons Chef Patron, The Mason’s Arms Chef Director, The First Floor Café Director, Dorricott by Design Chef Patron, Andrew Fairlie at Gleneagles 16 MARK FLANAGAN MVO PROFESSOR DAVID FOSKETT MBE CMA PATRICK GAILLARD (LAT) CHRISTOPHER GALVIN DIDIER GARNIER (LAT) ANDRÉ GARRETT MCA SILVANO GIRALDIN (LAT) SIMON GIRLING (LAT) MARTIN GREEN MCA HENRY HARRIS BARNY HAUGHTON NIGEL HAWORTH PAUL HEATHCOTE MBE GEORG HEISE MCA ALAN HILL JOHN KING ROBERT KIRBY HUBERT LAFORGE (LAT) MARTIN LAM ROWLEY LEIGH RÉMY LYSÉ (LAT) ANTHONY MARSHALL DIEGO MASCIAGA MCA (LAT) EDDIE McINTYRE CBE JOHN McMANUS MICHAEL NADELL MARTYN NAIL MICHAEL NEWTON-YOUNG MCA (LAT) DAVID PITCHFORD JEROME PONCHELLE MCA DEREK QUELCH SERGIO REBECCHI (LAT) ALBERT ROUX OBE CLH CMA MCF MICHEL ROUX OBE CLH CONM CMA MOF DAVID SHARLAND JULIE SHARP RICHARD SHEPHERD CBE FIH NICHOLAS SHOTTEL (LAT) KEITH STANLEY MCA YOLANDE STANLEY MCA PETER TAYLOR GILES THOMPSON CYRUS TODIWALA OBE DL BRIAN J TURNER CBE FIH FCGI ELAINE WATSON (LAT) MCA JOHN WILLIAMS MBE CMA Royal Chef & Assistant to The Master, The Royal Household, Buckingham Palace Associate Dean, University of West London Chef Patron, Galvin Restaurants Proprietor, Le Colombier Executive Head Chef, Clivedon House Director, Le Gavroche Executive Food & Beverage Operations Manager, The Ritz London Head Chef, White’s Club Chef Patron, Racine Chef Patron & Joint Managing Director, Northcote Manor Proprietor, Heathcotes Restaurants Proprietor, Georges Patisserie & Delicatessen Director of Food & Beverage, The Gleneagles Hotel Director, L&J King Ltd Chef Director, Lexington Lecturer, University College Birmingham Chef & Wine Consultant Chef Patron, Le Café Anglais Chief Operating Officer, The Arts Club Executive Chef, The Hilton on Park Lane Director and General Manager, The Waterside Inn University College Birmingham Chef Proprietor, The Castle Inn, Chiddingstone Chef Patron, Nadell Pâtisserie Executive Chef, Claridge’s Managing Director, JMK Classic Catering Restaurateur, Reads Restaurant with Rooms Chez Roux Retired Chef Patron, The Waterside inn Executive Chef, The Seafood Restaurant Technical Advisor UK Academy, Barry Callebaut UK Operations Director, 21 Hospitality Group Head Chef, The Royal Society Lecturer in Patisserie, Westminster Kingsway College Catering Consultant Proprietor, The Earl of March & The Partridge, West Sussex Chef Patron, Café Spice Namaste Food and Beverage Support Services Manager, The Gleneagles Hotel Executive Chef, The Ritz London ACADEMICIANS The main body of the Academy. Leading Head Chefs, Pastry Chefs and Restaurant Managers. MICHAEL ALDRIDGE MCA RICHARD ALLEN JOHN ARMSTRONG ANDREW ASTON JASON ATHERTON ANDREW BAIRD ANDREW BAKER (LAT) CRAIG BANCROFT (LAT) MOURAD BEN TEKFA MCA (LAT) ANDREW BENNETT MBE ADAM BENNETT HERBERT BERGER RICHARD BERTINET FRANCOIS BERTRAND MCA (LAT) THIERRY BILLOT ANTHONY BINKS ALAN BIRD HOWARD BISSET HESTON BLUMENTHAL OBE GEOFF BOOTH STEFANO BORELLA HEINRICH BORENIOK NIGEL BOSCHETTI ANDREW BOURNE SIMON BOYLE National Executive Chef, The CREATE Foundation CiC Senior Executive Chef, Goldman Sachs International Chef Patron, Pollen Street Social Head Chef, Longueville Manor Hotel Club Host, The Sloane Club Managing Director, Northcote Manor & Ribble Valley Inns Restaurant Manager, Le Manoir aux Quat’Saisons Chef Director, The Cross at Kenilworth Head Chef, Simpsons Restaurant Chef Director, Berger Restaurants Ltd Owner, The Bertinet Kitchen and Bakery Group Head Sommelier, MARC Ltd Chef Proprietor, The Barrasford Arms, Northumberland Chef/Director, Alan Bird Food etc. Head Chef, The Royal Automobile Club, Woodcote Park Chef Patron, The Fat Duck Director of School of Hospitality, Westminster Kingsway College Pastry Chef/Lecturer, Caldesi Restaurants Executive Chef, Grosvenor House Hotel Food & Beverage Manager, Bents Garden Centre Chef Founder, Beyond Food Foundation & Brigade Bar and Bistro 17 ROY BRETT GREGG BROWN GRAHAM BUCHAN MARK BUDD DARRON BUNN DARIN CAMPBELL SERGIO CAPPELLO MCA STEPHEN CARTER DOMINIC CHAPMAN JAMES CHAPMAN GRAHAM CHATHAM DAVID COLCOMBE KENNY COLTMAN SHAY COOPER PASQUALE COSMAI (LAT) JAMES COWIE ALAN COXON SIMON CRAWSHAW MICHAEL CROFT WILLIAM CURLEY MCA KATHRYN CUTHBERTSON KEVIN DALGLEISH PAUL DANABIE STEPHANE DAVAÍNE (LAT) JOHN DAVEY (LAT) NIGEL DAVIS MARTIN DOCKETT PHILLIP DOUGHERTY (LAT) DANIEL DOHERTY STEVE DRAKE DENIS DRAME MCA GEOFF DU FEU GRAHAM DUNTON JOHN ELLIOTT WILLI ELSENER DAVID EVERITT-MATTHIAS OLIVIER EYNARD (LAT) BRIAN FANTONI ANDREW FARQUHARSON MVO (LAT) TERRY FARR GARY FARRELLY DIDIER FELIX (LAT) CHERISH FINDEN PETER FIORI TONY FLEMING SIMON FOOKS JEREMY FORD MCA RAPHAËL FRANCOIS GEORG FUCHS JUSTIN GALEA DANIEL GALMICHE CHRIS GALVIN JEFF GALVIN MCA ALLAN GARTH JEAN-MICHEL GAUFFRE PAUL GAYLER MBE STUART GEDDES (LAT) BRADLEY GENT MCA (LAT) MICHAEL GERAGHTY BEN GIELEN JEAN-LUC GIQUEL (LAT) JAMES GOLDING JAMES GRANT ADAM GRAY MARK GREGORY MCA ANDREW HAMER JONATHAN HARRISON SARAH HARTNETT SHAUN HERBERT SHAUN HILL MARK HIX JAMES HOLAH MCA JAMES HOLDEN MARTIN HOLLIS GRAHAM HORNIGOLD Chef / Patron, Ondine Lecturer and Apprenticeship Coordinator, London School of Hospitality Head Chef, Cow Shed Restaurant Executive Chef, Alexander House Hotel & Spa Head Chef, Alfred Dunhill Club Executive Head Chef, Cromlix House Restaurant Manager, The Travellers Club Chef de Cuisine, Boodles Chef Patron, The Beehive Executive Chef, Sopwell House Hotel Executive Chef, The Langham Hotel Chef Director, Opus Restaurant Proprietor, Coltman’s Executive Head Chef, The Goring Hotel Deputy Food & Beverage Operations Manager, The Ritz Chef Patron, Captain’s Galley Seafood Restaurant Managing Director, Coxon’s Kitchen Chef Proprietor, The Three Horseshoes Inn Project Manager, Laverstoke Mill Patissier – Chocolatier, William Curley Richmond Head Pastry Chef, Royal Pastry Kitchen Head Chef, Simpsons Hotel Executive Chef/ Food and Beverage, Millennium Hotel General Manager, Coutts John Davey Hospitality Consultancy Chef Consultant Chef Patissier / Chief Executive, Rhokett Ltd Owner, Dougherty & Allen Ltd Executive Chef, Duck & Waffle Chef Patron, Drakes Restaurant Head Pastry Chef, Pennyhill Park Hotel & Spa Head of Cookery, The Windsor Boys' School Dawn Foods Ltd Proprietor, Burchell’s of Old Isleworth Managing Director, Bespoke Concepts Chef Patron, Le Champignon Sauvage General Manager, La Petite Maison Executive Chef, The Westbury Household Controller, Northumberland Estates/Alnwick Castle Chef Patron, Friends Restaurant Lecturer in Culinary Arts, University of West London Venue Manager, Chester Boyd, The Little Ship Club Executive pastry chef, The Langham London Executive Chef, Coutts Bank Executive Chef, South Place Hotel Head Chef & Managing Director, Merchant Taylors Catering Group Executive Chef, Restaurant Associates / Roux Fine Dining Chef Patron, Illtud’s 216 Executive Chef, Le Royal Meridien Abu Dhabi Executive Chef, The Vineyard at Stockcross Chef Patron, Galvin Restaurants Chef Patron, Galvin Restaurants Chef de Cuisine, Horsted Place Chef Patron, La Garrigue Chef Consultant, Feedback Director of Food & Beverage, The Goring Hotel Restaurant Manager, Reads Restaurant with Rooms Food Services Director Head Chef, The Royal Automobile Club, Pall Mall Group General Manager, The Cinnamon Group Chef Director, The Pig Group General Manager, Russell Arms Executive Chef, Skylon Chef Consultant Managing Director and Patron, Wild Thyme Chef Patron, Sandpiper Inn, Leyburn Head Pastry Chef, Sheraton Park Lane Hotel House Manager, Royal Liverpool Golf Club Chef Patron, The Walnut Tree Restaurant, Abergavenny Chef Proprietor, Restaurants etc. Head Chef, Sonny’s Kitchen Chef Lecturer, Chefs Adopt a School Executive Head Chef, The Old Course Hotel Executive Pastry Chef, Hakkasan Limited 18 SARAH HOWARD PHILIP HOWARD CLIVE HOWE PAUL HUGHES (LAT) TIMOTHY HUGHES RICHARD HUGHES SIMON HULSTONE RICHARD HUNT GARY HUNTER FRANCK JEANDON KAY JOHNSON MARK JOHNSON DEREK JOHNSTONE GARY JONES ANDREW JONES HYWEL JONES PROFESSOR PETER JONES MBE JUDY JOO JAXON KEEDWELL BEN KELLIHER LAWRENCE KEOGH DARRAN KIMBER SIMON KING (LAT) LIONEL LACHEZE (LAT) TERRY LAYBOURNE MBE EMMANUEL LANDRÉ MCA (LAT) MARK LEACH JEREMY LEE DIMITRIOS LEIVADAS (LAT) MARJAN LEŠNIK OLIVER LEŠNIK RAYMOND LORIMER STEVE LOVE MCA IAN MANSFIELD GUILLAUME MARLY MATTHEW MARSHALL COLIN MARTIN MICHAEL MATHIESON LUKE MATTHEWS WINSTON MATTHEWS BRIAN MAULE RONALD MAXFIELD VINCENT MENAGER KEITH MITCHELL DAVID MORGAN-HEWITT JAMES MURPHY ROGER NARBETT MCA RÉGIS NÉGRIER RAY NEVE DAVID NICHOLLS CMA MATT NUGENT SIMON OFFEN (LAT) CONOR O’LEARY (LAT) JULIAN O’NEILL DALE OSBORNE NATHAN OUTLAW MARK PAGE LEE PATTIE JOHN PENN ALLAN PICKETT RONA PITCHFORD (LAT) RALPH PORCIANI GLYNN PURNELL BEN PURTON GILLES QUILLOT GARY RHODES OBE DANIEL RICHARDSON NEIL RIPPINGTON MARCELL RIZZA (LAT) IAIN SAMPSON MARK SARGEANT VITO SCADUTO MCA (LAT) ASHLEY SHAW (LAT) DAVID SIMMS VIVEK SINGH TONY SINGH Tutor and Chefs Adopt a School Development Chef Chef Patron, The Square Executive Chef, Garrick Club Food and Beverage Services Manager, Gleneagles Chef Director, Caprice Holdings Chef Proprietor, The Lavender House Restaurant and Cookery School Executive Chef, Elephant Restaurant, Torquay Consultant and Proprietor, Devon Scone Company Head of Culinary Arts and Hospitality, Food & Beverage Service, Westminster Kingsway Head Chef, Wallace Collection Head Chef, The Alnwick Garden Executive Head Chef, Le Manoir aux Quat’Saisons Head Chef, Chamberlains Executive Chef, Lucknam Park Hotel Director, Wentworth Jones Limited Executive Chef, The Playboy Club Chef Patron, Chequers Inn, Fingest Executive Chef, The Chesterfield Mayfair Hotel Head Chef, The Wolseley Executive Chef, Park Inn Raddison Hotel & Conference Centre London Heathrow Front of House Operations Manager, The Fat Duck Group General Manager, Berners Tavern Chef Director, 21 Hospitality Group General Manager, Le Gavroche Chef de Cuisine, East India, Devonshire, Sports and Public Schools Club Head Chef, Quo Vadis Restaurant Manager, The Fat Duck Ltd Chef Patron, Bistro on the Beach Chef de Cuisine, L’Escargot Catering at your convenience Head Chef / Owner, Loves Restaurant Sales Director, Kerry Foods Managing Director – London, AB Hotels Executive Chef, Sanderson Patron, The Old Hill Inn Chef Consultant, Chez Roux Restaurants Executive Chef, Chewton Glen Head Chef, Kettners Restaurant and Champagne Bar Chef / Proprietor, Brian Maule at Chardon d’Or Restaurant Managing Director, Chef to Chef Direct Executive Chef, The Balcon, Sofitel St James Executive Chef, The Grand, Eastbourne Managing Director, The Goring Executive Chef, The Grand Central Hotel, Glasgow Chef Patron, The Bell & Cross Head Pastry Chef, The Delaunay Proprietor, The Wharf Restaurant, Bar and Grill Corporate Director of Food & Beverage, Mandarin Oriental Hotel Group Executive Chef, ACC Liverpool Chairman Christ Church Associate & Deputy Development Director Director of Food and Beverage, Grand Hyatt Dubai Director of Food, Mogford Group Ltd Head Chef, Chiltern Firehouse Chef / Restaurateur, Restaurant Nathan Outlaw Head Chef, The Drapers’ Company Head Chef, Chez Roux Restaurant, Inverlodge Hotel Assistant Dean ‘College of Food’, University College Birmingham Head Chef, Plateau Restaurant Restaurateur, Read’s Restaurant with Rooms Executive Chef, Turnberry Hotel Chef Patron, Purnell’s Restaurant Head Chef, The French Embassy Head Chef, Hartwell House Hotel Dean of the College of Birmingham, University College Birmingham Head Chef, The Bear Hotel, Powys Chef/Director, Rock Salt, The Smokehouse, Bucket & Spade Ltd The Three Gables, Bradford on Avon Hotel Manager, Mondrian Hotel Director, Kendall and Simms Executive Chef and CEO, The Cinnamon Club/Cinnamon Kitchen 19 FRED SIRIEIX (LAT) RICK STEIN OBE LEE STREETON TERRY TINTON LUKE TIPPING THIERRY TOMASIN (LAT) RICHARD TONKS DEAN TRACEY ANDREW TURNER PHILIP USHER NICK VADIS PETER VAUGHAN STEVEN WALPOLE ELAINE WATSON MCA GLEN WATSON IAN WHITAKER MARC WHITLEY SIMON WHITLEY MICHAEL WOMERSLEY SIMON YOUNG RICCARDO ZANETTI General Manager, Galvin at Windows Chef Proprietor, The Seafood Restaurant Executive Chef, Browns Hotel Programme Manager, Senior lecturer in Culinary Arts, Westminster Kingsway College Executive Chef, Simpson’s Restaurant Proprietor, Angelus Restaurant Executive Chef, Brooks Chef Owner, The Falcon Executive Chef, Café Royal Hotel London Group Senior Pastry Chef, Caprice Holdings UK Executive Chef, Compass Group UK & Ireland Chef Patron, The Bistro & Cookery School / CAAS Chef for South & South West Consultant Chef and Executive Head Chef , Ugo Food Group Food and Beverage Support Services Manager, The Gleneagles Hotel Chef Director, The Belfry Chef / Owner, Whitleys’ In The Village Chef Patron, The Three Lions Executive Chef, Jumeirah Carlton Tower Executives Support, Tesco Personal Finance EMERITUS ACADEMICIANS Academicians who have retired from a full active role in the Royal Academy of Culinary Arts and from their working life. JORDAN ACCOUCHE (Fellow) ERNST BACHMANN (Fellow) DR MICHEL BOURDIN (Hon D. Lit) OMN CMA (Fellow) RICHARD BROOKES BELL Formerly The Connaught Chef Patron, Bachmann’s Patisserie Retired Chef de Cuisine, The Connaught Hotel SAVERIO BUCHICCHIO (LAT) (Fellow) STEWART CAMERON Retired Executive Chef de Cuisine, Turnberry Hotel Golf Courses and Spa FRANCO CAMPIONI MCA (LAT) (Fellow) DAVID CHAMBERS (Fellow) BRIAN COTTERILL (Fellow) Retired Operations Manager, The Manor House Hotel & Golf Club MARTIN DAVIES (Fellow) BERNARD FARAUT BILL FARNSWORTH (Fellow) RÉMY FOUGÈRE (Fellow) BERNARD GAUME CMA (Fellow) MALCOLM GEE KEN HOM FRANÇOIS HUGUET HENRI LULLIER OMA (Fellow) ROBERT MEY CMA (Fellow) GUY MOUILLERON CONM (Fellow) DAVID PETRIE (LAT) (Fellow) KEITH PODMORE (Fellow) JEAN QUERO (LAT) (Fellow) MANUEL SENO (LAT) (Fellow) JOACHIM SCHAFHEITLE GERMAIN SCHWAB UWE ZANDER (Fellow) President, Chefs and Cooks Circle, Retired Consultant Chef Marks & Spencer Retired Chef Consultant Retired Head Chef, Holiday Inn Crown Plaza & Midland Hotel Consultant Retired Group Executive Chef, Royal Lancaster Hotel Retired Chef de Cuisine, Hyatt Carlton Tower Retired Head of Culinary Arts, Thames Valley University Private Chef to SAR Prince and Princess Guillaume of Luxembourg Retired Chef de Cuisine, The French Embassy Retired Chef Patissier, Hyatt Carlton Tower Former Chef Patron, Ma Cuisine Retired Banqueting Manager, Inn on The Park Retired Chef de Cuisine, Boodles Retired Maître d’Hôtel & Private Banqueting, Le Meridien Hotel Senior Lecturer, Bournemouth University Retired Executive Chef, Kuwait Airlines ASSOCIATE MEMBERS Selected suppliers of quality foods, wines, services and equipment. CHAIRMAN OF THE ASSOCIATES PRESIDENT OF THE ASSOCIATES KEN WILKINS CMA SAM GORDON CLARK CBE ACT CLEAN ADANDE REFRIGERATION AMEDEI AUBREY ALLEN BARRY CALLEBAUT BILLINGTON’S UNREFINED SUGAR BOOTHS CHEESE CELLAR C&C CATERING EQUIPMENT CONTINENTAL CHEF SUPPLIES Russell Stinson, Paul Tocher, Gillian Thomson, John Stevenson Nigel Bell, Tim Barker, Karl Hodgson Cecilia Tessieri; Cecilia Tessieri; Laura King (Kings Fine Foods) Peter Allen, Simon Smith, Lucianne Allen Robert Harrison Deborah Milroy, Leynah Bruce Sarah Burns, Louise Miller Simon Yorke Trevor Clark, Paul Parry Paul Brown, Steve Roncon 20 CONTRACT CATERING EQUIPMENT DONALD RUSSELL ESSENTIAL CUISINE FAIRFAX MEADOW FALCON FOODSERVICE EQUIPMENT FILMBANK FINCLASS FOOD MATTERS FOODSPEED FRANKONIA THE BREADHOUSE H FORMAN & SON JAMES KNIGHT OF MAYFAIR KING’S FINE FOOD LAURENT-PERRIER L’UNICO CAFFE MUSETTI McILHENNY COMPANY MALDON CRYSTAL SALT MEYER PRESTIGE MOËT HENNESSY (UK) PART & COMPANY PERRIER-JOUET RESTAURANT SHOW RICHMOND TOWERS COMMUNICATIONS (BOOTHS) RITTER COURIVAUD SALIX COMMERCIAL KITCHENS SEVERN & WYE SMOKERY SPEYSIDE GLENLIVET WATER THE BREAD FACTORY TOWN & COUNTRY FINE FOODS WAITROSE WATTS FARMS WELLERS W G WHITE WINTERHALTER WOODS FOOD SERVICE LTD Ray Costelloe, Andy Wood Robert McFarlane, Ann Bradley Nigel Crane, Neil Corlett Gerry Wensley, Rob Shears Neil Roseweir Majella Griffin, Stuart Gardner, Marie Welch Gordon Hogg Carolyn Cavele Ruby Bawa, Bunnie Rush Birgit Gunz, Carly Stevenson, Robert Radoni Lance Forman, Lloyd Hardwick Paschal Tiernan, Edward Norton Laura King David Hesketh, Steve Brandwood, Richard Lewis Eva Inzani Carolyn Cavele Steve Osborne Clare Mollart Corey Soutar Simon Part Jonathan Simms Clair Bowman, Elizabeth Rigden, Julie Higgins Laura Gould Richard Victoria CMA Jayson Ball, Rod Cullen Richard Cook, Dai Francis Cara Williams, Daniel Hutchens Catriona Watt-Smith Paddy Lyell, David Bentley Mark Price Ed Gray, Mike Gray Neil Beck, Matthew Wyatt John Cowan Stephen Kinkead, Paul Crowley Darren Labbett 21 FRIENDS OF THE ROYAL ACADEMY OF CULINARY ARTS A new branch of membership started in 2010 to mark the 30th Anniversary of the Academy. Friends membership is open to those who support the philosophy of the Academy and its activities but who are not eligible to join as an Academician. Friends President: Dr Roy Ackerman CBE Friends Secretary : Sam Gordon Clark CBE NICK APPELL ANDREW BATCHELOR WILLY BAUER OBE FIH MI ABRAHAM BEJERANO DAVID BENTLEY STUART BOWERY EDWARD BRACKEN PAUL BRACKLEY FIH MI STEVE BRANDWOOD WILLIAM BROADBENT DAVID BROADHEAD OLIVER BROWN KAREN BROWNE MARK CALVER ROBERT COLLIER TIM COOKSON BOB COTTON OBE DAVID COUBROUGH PETER CROME FIH MI DR RICHARD DRAPER PETER DUCKER CHRISTOPHER DURANT PATRICK ELSMIE FIH MI CIARAN FAHY ROLAND FASEL JUDY GARDNER GEOFFREY GELARDI JEREMY GORING BOB GRAINGER PETER HANCOCK ROSEMARY HANSON TIM HARPER SIR GARRY HAWKES CHRISTIAN HEPPE BEN HUGHES ROBIN HUTSON PROFESSOR PETER JOHN STUART JOHNSON FIH MI SIR ANTHONY JOLIFFE GBE DL LESLEY KELLY GEORGE KENNEDY CBE JUDY KERSHAW PETER KERSHAW BRUCE KESTERTON JEREMY KING OBE LAURA KING TOBY KING CMA THOMAS KOCHS VIC LAWS MBE PETER LEDERER CBE FIH MI ANTHONY LEE ADRIANO LETO DAVID LEVIN LYNNE LEVIN RENEE LLAMBIAS ANDREW LOVE JOHN LOVELL KIARAN MACDONALD SIR FRANCIS MACKAY STEPHEN MANNOCK LADY MILLER PAUL MILSOM FIH MI IAN MITCHELL ALAN MONTAGUE-DENNIS STEPHEN MOSS CBE FREDERICK MOSTERT Managing Director, CASNA Group General Manager, The Landmark Hotel Chairman, A B Hotels Owner, A B Hotels Director, The Russell Partnership General Manager, The Grosvenor House Hotel General Manager, The Beaumont Hotel Sales Director, Champagne Laurent-Perrier Director, Prospect Estate Development Secretary, The Travellers Club General Manager, Flemings Mayfair CEO, William Murray Communications Ltd Sales Director, Hatch Mansfield Chairman, Myhotels Chairman, Acquire Services Ltd Chairman, The Castle Hotel Chairman and CEO, The Carnegie Club, Skibo Castle University of Oxford ; Oxshott Medical Practice CEO, Institute of Hospitality Partner, The Litmus Partnership Managing Director, Gleneagles Hotel Chief Executive, Ellerman Hotels General Manager, The Dorchester Eckington Manor Cookery School Managing Director, The Lanesborough Owner, The Goring Past Master, The Worshipful Company of Cooks Chief Executive, Pride of Britain Hotels Head of Hospitality, WWRD UK Ltd Edge Foundation Owner, Hildon Global Commercial Director & Deputy Editor, The Financial Times LimeWood Group Vice-Chancellor, University of West London General Manager, Brown’s Hotel Joliffe International Property Consultant, Banner Homes Chairman, Cre8tive China Resources and Investment Vehicle Chief Executive, Thomas Miller Joint Chief Executive, Corbin & King King’s Fine Foods General Manager, Claridge’s Consultant, AVL Consultancy The Gleneagles Hotel General Manager, Café Royal Hotel Director, Adriano Leto Owner, The Capital Hotel Levin Wines RACA and Chefs Adopt a School Supporter Executive Chairman, The Ritz Club Managing Director, Lovell Consulting General Manager, The Savoy Grayson’s Restaurants General Manager, The Kings Head Hotel RACA and Chefs Adopt a School Supporter Chairman and Managing Director, Milsom Hotels Chairman, Bartlett Mitchell Director of Prestige Sales, Mentzendorff & Co Chairman, Springboard UK The Truffleman 22 TONY MURKETT FIH MI HARRY MURRAY MBE FI MI PHILIP NEWMAN-HALL MARK NORRIS SIMON NUMPHUD RICCI OBERTELLI TOM ORCHARD RAMON PAJARES OBE FIH MI ROBERT PEEL CHRISTOPHER PENN DAVID PILCHER ALEX PITCHFORD BEVERLEY PUXLEY MBA FIH CHRISTOPHER RAWSTRON TONY ROESTENBURG ALAN ROGERS TRACEY ROGERS DAVID RUGG NATHALIE SEILER-HAYEZ CHRIS SHEPPARDSON JULIAN SMALL KENNETH SPEIRS SIR JOHN SPURLING RICHARD STANES JOHN STAUSS ANDREW STEMBRIDGE ALASTAIR STOREY MIKE SUNLEY DAVID TAYLOR JOANNE TAYLOR-STAGG RICHARD TEAR ALISTAIR TELFER ANGUS THIRLWELL EWAN VENTERS IQBAL WAHHAB OBE SIR SIMON WATSON Bt SEAN WHEELER EDWARD WHITE KEN WILKINS CMA DAVID WILKINSON PATRICK WILLIS Managing Director, The Sloane Club Chairman, Lucknam Park Hotel Director & General Manager, Le Manoir Aux Quat’Saisons Chief Executive, Profile Management Hotel Services Manager, AA Hotel Services Hospitality Consultant Managing Director, The Metropolitan Hotel Owner, Peel Hotel ACE Hotel London Consultant, Claygate Consulting Limited New Business Manager, Corbin and King Consultant Vice President Operations-Asset Management, Westmont Hospitality Group CEO, Red Carpet Managing Director, Unilever Food Solutions Chairman, Christie Group plc General Manager, The Connaught Hotel Founder Managing Director, Chess Executive Managing Director, Wentworth Club Hotel Director, LimeWood RACA and Chefs Adopt a School Supporter Regional Vice President, Four Seasons Hotel Managing Director, Chewton Glen Chairman and CEO, BaxterStorey CEO, Lexington General Manager, The London Edition Hotel General Manager, Crowne Plaza London Docklands Chairman, Searcys Secretary, Oxford and Cambridge Club Co-Founder & CEO, Hotel Chocolat Chief Executive, Fortnum and Mason Founder – Roast RACA and Chefs Adopt a School Supporter Area Director of Human Resources, The Dorchester Director – Operations, St Pancras Renaissance Hotel Royal Automobile Club COO, MARC Restaurants Ltd IN MEMORIAM Julien Martell John Calas Eugène Käufeler Jean Clémaron Louis Virot Ian Ironside Gilbert Lefèvre Emile Lefebvre CONM OMA David Lyell Peter Chandler Douglas Llambias André Durand conm oma (Fellow) 1983 1991 1993 1997 2001 2002 2004 2007 2009 2009 2010 2013 Patrick Forbes Jacques Viney Stanley Finch Rory Kennedy Alec Howes Richard Garrett Giles Shepard CBE Shaun Gilmore Martin Wilson Luigi Zambon Professor John Huber 1989 1991 1994 1997 2001 2002 2006 2008 2009 2009 2012 Roger Chant Sir Hugh Wontner Josef Lanser Francis Coulson MBE Brian Sack MBE Arthur Simms Jeremy Downer Peter Kromberg Jean Bellavita Georges Piotet Chris Purslow FIEH 1990 1992 1996 1998 2002 2003 2006 2008 2009 2010 2012 Footnote:ACF CBE CCEF CLH CMA CONM CPA LAT MBE Association Culinaire Française Commander of the British Empire Conseiller du Commerce Extèrieur de la France Chevalier de la Légion d’Honneur Chevalier de l’Ordre du Mérite Agricole Chevalier de l’Ordre Nationale du Mérite Chevalier de l’Ordre des Palmes Académiques Les Arts de la Table Member of the British Empire MCF MOF MCA MOGB OBE OLH OMA OMC ONM Maître Cuisinier de France Meilleur Ouvrier de France Master of Culinary Arts (formerly MOGB) Meilleur Ouvrier de Grande Bretagne Officer of the British Empire Officier de la Légion d’Honneur Officier de l’Ordre du Mérite Agricole Officier du Mérite Civic Officier de l’Ordre National du mérite 23 ROLL OF HONOUR INVESTITURES Senior Academicians who have been invested with a formal Chair (dedicated to their chosen mentor i.e. a culinary personality from the past who has proven to be the strongest influence on their career) in recognition of their significant contribution to the Academy and its activities. Investitures take place at the AGM. DATE OF INVESTITURE NAME OF FELLOW TO THE CHAIR OF 9th November 1983 SIR HUGH WONTNER (D. ’92) RICHARD SHEPHERD ALBERT ROUX MICHEL BOURDIN Auguste Escoffier Antonin Carême Fernand Point Alex Humbert 29th October 1986 MARTIN DAVIES BERNARD GAUME PETER KROMBERG (D. ’08) HENRI LULLIER (R. ’98) ROBERT MEY JACQUES VINEY (D. ’91) Alexis Soyer Prosper Montagne Josef Favre Jean-Anthelme Brillat-Saverin Pierre Lacam César Ritz 8th November 1989 JORDAN ACCOUCHE RÉMY FOUGERE PROFESSOR JOHN HUBER GUY MOUILLERON KEITH PODMORE MICHEL ROUX UWE ZANDER Pierre Toulemon Laguipiere Emile Duval Alexandre Dumaine Jean Troisgros Edouard Nignon Auguste La Planche 14th May 1990 JEAN BELLAVITA (D. ’09) JEAN-PIERRE DURANTET (R.’96) SILVANO GIRALDIN ÉMILE LÉFÈBVRE (D. ’07) OSWALD MAIR (R. ’98) DAVID PETRIE JEAN QUÉRO Louis Cipolla Morio Gallati Vincinzo Servio Eugene Herbodeau Alfred Walterspiel Gaston Max Colombi Patrick Forbes 13th May 1991 JOHN KING PETER TAYLOR BRIAN J. TURNER PETER DAVIES (R. ’95) JOSEF LANSER (D. ’96) LUIGI ZAMBON (D. ’09) Louis Darsonval Jean Vincent Charles Talleyrand Baron Philippe de Rothschild Victor Bergeron Jacques Viney 11th May 1992 JEAN CLÉMARON (D.’97) BRIAN COTTERILL ANDRÉ DURAND SERGIO REBECCHI ALAIN DESENCLOS Lucien Brule Leonard A Howe Robert Bombezin Joseph Zanini Prosper Bosch 3rd May 1995 MICHAEL ALDRIDGE (R. ’00) DAVID DORRICOTT ALAN HILL ANTONY WORRALL-THOMPSON (R.’98) FRANCO CAMPIONI DIDIER GARNIER CHRISTOPHE LAURENT MOGB (R.’10) Michelangelo Buonarroti Jacques Pic Eugene Kaufeler Elizabeth David Enzo Stinchetti Sir Hugh Wontner Marius Bise MICHAEL COAKER DONATO COLASANTO MCA JOHN COUSINS MARTIN LAM DAVID PITCHFORD JOHN WILLIAMS James Beard Francis Coulson MBE Curnonsky Elizabeth David Isabella Beeton Brillat Savarin 17th June 2002 DAVID BOLAND SAVERIO BUCHICCHIO PETER CHANDLER (D. ’09) PATRICK GAILLARD HUBERT LAFORGE ROWLEY LEIGH MICHAEL NADELL Urbaine Dubois Roger Chant Alexandre Dumas Victor Bergeron Adolphe Duglere Robert May Brion Clark 16th June 2003 RAYMOND BLANC IDRIS CALDORA MCA Baron Philippe de Rothschild Silvino Trompetto 11th June 2001 24 ANTON EDELMANN PROF. DAVID FOSKETT MBE RÉMY LYSÉ DIEGO MASCIAGA LOUIS ABDILLA JEFF BLAND DAVID CHAMBERS MARK DODSON Emile Perrin Stan Regnaud Louis Vatel Alain Chapel Dom Perignon Gilbert Lefèvre Constance Spry Maximin Auguste Cornefert 13th June 2005 STEPHEN BOXALL CLAIRE CLARK MCA KEITH STANLEY MCA YOLANDE STANLEY MCA PHILIP CORRICK Cesar Ritz Ian Ironside Louis Virot William Barker Bernard Loiseau 12th June 2006 WILLIAM CAMPBELL CHRISTIAN DELTEIL ANDREW FAIRLIE SIMON GIRLING NIGEL HAWORTH PAUL HEATHCOTE MANUEL SENO GILES THOMPSON Edward Merard Paul Petit-Roche Lionel Poilane Madame Lily Bollinger Roy Shipperbottom Brian Sack MBE Joseph Lanser Giles Shepard CBE 11th June 2007 BILL FARNSWORTH CHRIS GALVIN HENRY HARRIS ROB KIRBY DEREK QUELCH DAVID SHARLAND Louis A. Klein Marcel Boulestin Karl Löderer Hannah Glasse Robert Carrier OBE Jeremy Downer 9th June 2008 FRANCES BISSELL HENRY BROSI BRIAN CLIVAZ BARNY HAUGHTON MARTYN NAIL John Evelyn Alfred Walterspiel Fanny Cradock Richard Olney Sir Hans Sloane 15th June 2009 JEAN-CLAUDE BRETON ANTHONY CAMERON WILLIAM CURLEY GEORG HEISE MCA Raymond Oliver Arthur Simms Gaston Lenôtre Richard Hering 16th June 2010 ANDREAS ANTONA STEVEN DOHERTY MCA ANTHONY MARSHALL JÉRÔME PONCHELLE MCA ELAINE WATSON Louis Saveur Cipolla Rose Gray MBE Peter Kromberg Alexandre Balthazar Laurent Grimod de La Reyniere Donald Matheson 13th June 2011 LIONEL BENJAMIN ANDRÉ GARRETT MCA JOHN MCMANUS Bob Payton Santiago ‘Santi’ Santamaria i Puig Charles Barrier 11th June 2012 MARTIN GREEN MCA EDDIE MCINTYRE CBE JULIE SHARP John Insley Freddy Sharman Professor John Huber 10th June 2013 PAUL ASKEW NICOLAS SHOTTEL CYRUS TODIWALA OBE DL Alexander Dumas Professor John Fuller Jehangir Ratanji Dadabhoy Tata 9th June 2014 ADAM BYATT BENOIT BLIN MCA JOËL CLAUSTRE MCA MARK FLANAGAN MVO MICHAEL NEWTON-YOUNG MCA Charlie Trotter Etienne Tholoniat Lucien Vanel Eugene Herbodeau CLH OLH William McNamee 14th June 2004 25 MASTER OF CULINARY ARTS (MCA) Formerly Meilleur Ouvrier de Grande Bretagne (MOGB) Launched in 1987 as the Meilleur Ouvrier de Grande Bretagne (MOGB), the Master of Culinary Arts is held every four years and rewards ability and achievement of the highest degree in Culinary Skills, Pastry and Restaurant Management & Service to those over the age of 26. Seen as the ultimate accolade awarded for outstanding craftsmanship to Chefs, Pastry Chefs and Restaurant Managers throughout the United Kingdom, the MCA is a lifetime achievement. CULINARY SKILLS 1987 Michael Aldridge Michel Perraud Antony Worrall-Thompson 1991 Steven Doherty Roger Narbett 1996 Idris Caldora Mark Gregory 2000 Georg Heise Jerome Ponchelle Keith Stanley Eyck Zimmer 2005 Martin Green Andre Garrett 2009 Michael Dutnall James Holah 2013 William Best Jeremy Ford Frederick Forster Jeff Galvin Steve Love PASTRY 1996 Claire Clark 2000 Yolande Stanley 2005 Benoit Blin 2009 Kofi Addai-Mensah 2013 William Curly Denis Drame Paul Williams RESTAURANT MANAGEMENT AND SERVICE 1991 Franco Campioni Christophe Laurent 1996 Donato Colasanto Thierry Tomasin 2000 David Hayward Diego Masciaga Vito Scaduto 2009 François Bertrand Joël Claustre Brad Gent Jean Kessle Emmanuel Landré Michael Newton-Young 2013 Mourad Ben Tekfa Luigi Cagnin Sergio Cappello David Galetti Robert Rose Elaine Watson 26 COMMIS CHEF OF THE YEAR * denotes overall winner Under the Chairmanship of Emile Léfèbvre 1983 Mark Emerson* Nigel Crane Richard Pereira Hotel Intercontinental The Westbury Hotel The Hilton Hotel 1985 Darren Snell* D Reiber Tom Rutherford Peter Weir Jonathan Wicks The Dorchester Claridge’s Le Gavroche Claridge’s The Grosvenor House 1984 S Butcher* N Didcot P Hughs Maxim’s The Connaught Café Royal 1986 Roy S Thompson* James G Walter Britannia Hotel The Connaught 1987 – No winners ANNUAL AWARDS OF EXCELLENCE (AAE) (Formerly Commis Chef of the Year) * denotes overall winner in category (not applicable from 1989 – 1994) Begun 1983, the AAE is the most prestigious award available to young people in the hospitality industry today, recognising and encouraging the most talented up and coming Chefs, Pastry Chefs and Waiters. Open to young people aged between 20 and 26 the purpose of the Awards is to inspire and encourage them to achieve the highest possible standards in their chosen profession – Kitchen, Pastry or Service – and to offer them clear guidelines for success in their career. 1988 – 1991 Under the Chairmanship of Keith Podmore 1988 KITCHEN Richard Neat* Ricky Perrin Richard Stuart Le Manoir aux Quat’Saisons Claridges The Garrick Club PASTRY James Humphrey* Nigel Cook Matthew Hardy David Rollings Peter Weber Hotel Intercontinental The Dorchester The Britannia Hotel Hyatt Carlton Tower The Savoy 1989 KITCHEN Stephen Duffield Donna Horlock Wayne Tapsfield Imperial Hotel The Waterside Inne Shoppenhanger Manor PASTRY Claire Clark Valerie Latchman Allyson Scott Sutherlands Restaurant Nadell Patisserie Brown’s Hotel 1990 KITCHEN Christophe Bouillault David McCann Brown’s Hotel The Connaught PASTRY John Mundell Lynette Hart Catherine Lock Nicholas Patterson Deborah Sherman Mosimann’s London Clubs Ltd Nadell Patisserie Royal Garden Hotel Hyatt Carlton Hotel 1991 KITCHEN Donovan Cooke Ben Denny Jerome Ponchelle Suzanne Buxton The Waterside Inn The Connaught The Connaught Mayfair Hotel PASTRY Steven Chamberlain Martin Chiffers Jacqueline Smith Steels Aviation Hyatt Carlton Tower Hyatt Carlton Tower SERVICE Philippe Simon* André Brandt Bruno Derbis David O’Brien Le Gavroche Hotel Intercontinental Le Gavroche 90 Park Lane SERVICE Angelo Casu Mathius Demuth Bertrand Dussurget Michael Newton-Young Jean Francois Perrin Lionel Sautonie Imperial Hotel, Torquay The Inn on the Park Hotel Intercontinental Le Gavroche The Connaught The Connaught SERVICE Maurizio Ciurli Nigel Coles Nicaise Makosso Andrew Morgan Robert Nikaj 90 Park Lane Royal Crescent Hotel, Bath The Compleat Angler Hotel Lombard Room, Birmingham The Connaught SERVICE Ludovic Butin Frederic Lebegue Andrew Lee Vito Scaduto Gary Walker Paul Sims The Connaught Bath Spa Hotel Chester International Bath Spa Hotel Claridge’s Imperial Hotel, Torquay 27 1992 – 1993 Under the Chairmanship of Brian J. Turner CBE 1992 KITCHEN Trevor Blyth Cliveden Jeremy Cooper Hotel Intercontinental Jamie Holland The Lanesborough Oliver Newton The Connaught PASTRY Simon Aston Dean Cole Richard Hingston 1993 KITCHEN Trevor Connolly Paul Farr Lee Parsons PASTRY David Restall Ian Scollay Vanessa Scott SERVICE Jose Delgado Nicholas Jackson Stephen Jones Herve Perou Matthias Rippstein Bath Spa Hotel Le Manoir aux Quat’Saisons Bath Spa Hotel Chewton Glen The Dorchester SERVICE Scott Craddock Neil Schroeder Julie Utting Mirabelle Restaurant Linden Hall Hotel The Beetle and Wedge SERVICE Katie Harker Yves Lacabaratz Claire Marron Alessandro Solbiati Chewton Glen St Quentin Restaurant Oakley Court Hotel The Connaught Nadell Patisserie The Connaught Hyatt Carlton Tower Gleneagles Claridge’s Claridge’s Hyatt Carlton Tower The Connaught Lucknam Park 1994 – 2004 Under the Chairmanship of David Dorricott 1994 KITCHEN Antony Beales Hyatt Carlton Tower Paul Duffy Claridge’s Lewis Hamblet Manor House Hotel PASTRY Russell Chappell Judith Clark Sarah Crouchman Jacqueline Jennings Lisa Speddings Sweet Vienna Patisserie Hyatt Carlton Tower The Ritz Churchill Intercontinental Hyatt Carlton Tower 1995 KITCHEN Jonathan Lewin Mark Sargeant Wayne Thompson Christian Kent Dean Tracey* Gleneagles Read’s Restaurant Claridge’s Claridge’s Swallow Hotel, Birmingham PASTRY Peter Broadhurst Thomas Buckley Gérard Dumas Mark Mitson Riccardo Montanari Nadell Patisserie The Connaught The Lygon Arms Churchill Intercontinental Hotel Intercontinental 1996 KITCHEN Jason Calcutt Gareth Nutter Glynn Purnell Alastair Ross* The Swallow Hotel Claridge’s Simpsons Kenilworth Leith’s Restaurant PASTRY William Curley* Kate Duffield Paul Hayward Amanda Stratford Le Manoir aux Quat’Saisons The Dorchester The Ritz Churchill Intercontinental 1997 KITCHEN Anthony Duce Andrew Foster* James Newton-Brown Peter Vaughan The Close Hotel & Restaurant Winteringham Fields The Westbury Hotel Chewton Glen PASTRY Cindy Barton Stefano Borella* Philip Usher House of Commons Churchill Intercontinental The Park Lane Hotel SERVICE James Cawdron Daniel Cooper Mark Currie Pedro Goncalves* Patrick Robinson Darren Taylor Gleneagles Chester Grosvenor Chewton Glen Hyatt Carlton Tower The Grand Hotel SERVICE Jana Brunkow Karen Meadows David Pearce Sebastian Savin* Thierry Tapia The Manor House Hotel Dormy House Hotel Read’s Restaurant Crabwell Manor Hotel Kildare Hotel SERVICE Damien Baudoin Patrick Coppel Fiona Darby Sylvain Gandon Sandrine Locatelli Denis Novaria* David Thorneycroft Claire Thornton The Connaught Swallow Hotel, Birmingham The Beetle and Wedge Le Gavroche Grill St Quentin The Manor House Hotel The Beetle and Wedge Dormy House Hotel 28 1998 KITCHEN Linus Ahlstedt Jerome Barbançon Jaxon Keedwell Ben Lister* Paul Mohan Savoy Grill Charlton House Hotel The Lanesborough Churchill Intercontinental Swallow Hotel PASTRY Karen Molloy Colin Thirkell Mark Youngman* House of Commons Park Lane Hotel Churchill Intercontinental 1999 KITCHEN Mark Coleman Andrew Jones* The Savoy Claridge’s PASTRY Sarah Hartnett Graham Hornigold Lorraine Williams Michael Zietek* Claridge’s Sheraton Park Hotel Grosvenor House Hotel Claridges 2000 KITCHEN Daniel Guest Chris Murray Steven Walpole* Tristan Welch St David’s Hotel & Spa The Sloane Club House of Commons Le Gavroche PASTRY Elwyn Boyles Martin Linsdell* Lisa Humphries The Connaught The Lanesborough Bachmann’s Patisserie 2001 KITCHEN Thomas Cook Andrew Donovan Craig Dryhurst Nathan Outlaw Marc Slater Philip Thompson* Le Gavroche The Royal Garden Hotel The Goring Hotel Lords of the Manor The Coppid Beach L’Escargot PASTRY Carol Brough Llinos Hughes Paul Williams* Claridge’s The Belvedere Hotel Le Manoir aux Quat’Saisons 2002 KITCHEN Darren Harrison Martin Nisbet Adam Peirson* Gajraj Sharma Loch Lomond Golf Club The Savoy Claridge’s Parade Restaurant PASTRY Gwendal Hamon Barry Johnson* Angela Mammarella Abigail Sarton The Carlton Tower Le Manoir aux Quat’Saisons The Mandarin Oriental Claridge’s 2003 KITCHEN Peter Eaton Robert Goodman Boel Horsvall Goran Kovacevic* Le Manoir aux Quat’Saisons Ashdown Park Hotel L’Escargot Claridge’s SERVICE Niall Cockburn Tristan Girault Nicolas Gobet* Lissanne Kenyon Christophe Passuello Close Hotel & Restaurant Crockfords Casino Le Gavroche City Rhodes City Rhodes SERVICE Christophe Coudurier* Pier Franco Lavra Stéphane Jourmard Paul Sharples Joanne Smith Le Gavroche Gleneagles The Greenhouse Paul Heathcote’s Restaurant Northcote Manor SERVICE André Cornelius Jean Kessler* Oliver Markart Jean Pierre Rabaste Simon King Lucy Taylor The Connaught Le Gavroche The Manor House Hotel Shaw Park Plaza The Ritz The Vine Hotel SERVICE Andrea Agius David Chevalier Gabriel Danis Tom Fortune Paul Hughes William Jones Franck Lepinay* Thierry de Magneval Craig McKay Lara Refalo Guillaume Renouard Gwladys Reynaud Sandra Schliszio Gleneagles Le Gavroche The Orrery Hotel du Vin Gleneagles Gleneagles The Ritz Le Gavroche Gleneagles Claridges Le Gavroche The Bath Priory Hotel Mallory Court Hotel SERVICE Alessandro d’Angelo Guillaume Anglade Francesco dell’Aiuto Tiziana Dettori Andrea Drescher Benoit Felix Stephen Garland Mario Kressin Xavier Saunier Caroline Trichet Johanna Wimmer Chewton Glen Gleneagles Manor House & golf Club Chewton Glen Manor House & Golf Club City Rhodes Gleneagles Gleneagles Gleneagles The Vineyard at Stockcross Mosimann’s SERVICE Nicolas Bouffay Rodolphe Bertin Suzanne Drinkel Sophie Metais Rose Marie Jourdan* Le Gavroche Almeida Restaurant The Square Gleneagles Le Manoir aux Quat’Saisons 29 PASTRY Andrew Ditchfield Daniel Fletcher Debbie Gagen* Hetti Hillman Chris Nurse Craig Teasdale House of Commons The Mandarin Oriental The Sloane Club The Dorchester The Carlton Tower Cliveden 2004 KITCHEN William Best Alastair Dale Neal Dove Michael Dutnall Rachel Humphrey* Michael Treacy Ashdown Park Hotel Claridge’s Cliveden Wilton Restaurant Le Gavroche Claridges PASTRY Helen Barker Ben Batchelor* Luke Frost Claire Streeter Bettys Bakery Aramark Ltd BP Sunbury Le Manoir aux Quat’Saisons Claridge’s 2005 – Present Under the Chairmanship of John Williams MBE 2005 KITCHEN Matthew Woolf The Ritz David Bush House of Commons Kevin Tew The Orrery Armand Sablon* The Orrery Daniel Debattista Gleneagles PASTRY Anna Polyviou Brooke Stephen Frederic Gaillard* Ludovic Simonpieri Andrew Blas Claridge’s Claridge’s Bagatelle Bagatelle Le Manoir aux Quat’Saisons 2006 KITCHEN Tristin Farmer Andrew Golding Liam Hill Tom Scade Paul Smart* Graham Squire Iain Walker Enverdale House Claridges The Ritz The Ritz The Ritz Claridges Loch Lomond Golf Club PASTRY Tarryn Coleman Matthew Goldsmith Rebecca Kinsella* Sylvain Millet Jane Milner Caroline Prudence Sonia Tagalides House of Commons Le Manoir aux Quat’Saisons Chewton Glen Bagatelle Bents Garden Centre The Lanesborough The Madarin Oriental 2007 KITCHEN Joshua Duncan* Nick Hewitt Peter Liese Ashley Paynton Adam Thomson Rhodri Williams The Commonwealth Club Chewton Glen Hartwell House Roux Fine Dining New Hall Hotel Le Manoir aux Quat’Saisons PASTRY Matthew Forbes Craig Gent Andrea Reiss Will Torrent* Le Manoir aux Quat’Saisons Opus Restaurant The Lanesborough Richings Park Golf Club SERVICE Aline Corbiere William Cristanelli Thibaut Delubac Carolin Hackenberg Trudy Mallin Gaetan Morillon* Alison Pratt Paul Shanahan Ashley Shaw Gleneagles The Ritz Orrery Restaurant Le Manoir aux Quat’Saisons Andrew Fairlie at Gleneagles Mortons Private Club Gleneagles Chewton Glen Claridge’s SERVICE Nicolas Mori Roshani Palamakumbura Rajat Sabharwal Christian Lindbuchler Anke Hartmann Valentia Cassandro Rino Buono* Frank Albrecht Thomas Lhuillier Melanie Thomsen The Greenhouse The Savoy The Savoy The Ritz Chewton Glen Quirinale The Ritz Gleneagles Gleneagles Gleneagles SERVICE John Hollywood Enzo Comes Arnaud Menoret Vincent Goyon Sylvie Fornage Bartosz Glinkowski Frederik Dhur Luigi Cagnin Matthias Schmidt Enrico Molino* Peter Hinchliffe Grant McNeil Matthew Lewis Rowland Macphail 30 St Mary Axe Allium Restaurant Read’s Restaurant Wiltons Restaurant The Bentley Kempinski 30 St Mary Axe The Ritz The Ritz The Ritz Le Gavroche Northcote Manor Gleneagles Gleneagles Gleneagles SERVICE Adrien Boutet Antonio Bruno Julie Doig Davide Durante Karim Le Cloarec Richard McGookin Romain Mejecaze Christopher Peck* Barbara Riotti Morton’s Club Bath Priory Hotel Gleneagles Hotel The Ritz 30 St Mary Axe Catch 22 Gleneagles Hotel Gleneagles Hotel The Goring Hotel 30 2008 KITCHEN Jacek Grochowina Martin Malinowski-Evans* David Murray Dale Ormston Mark York The Ritz Casino Café 21 Claridge’s The Halfmoon Bridgewater Concert Hall PASTRY Martin Bullough Sarah Frankland Diana von Kalnassy Sarah Poliakov Louise Rigden* Michelle Thorne Bents Garden Centre William Curley The Lanesborough Roux Fine Dining Le Manoir aux Quat’Saisons The Lanesborough 2009 KITCHEN Richard Broom Oliver Farrar James Mitchell* Ben Ternent Zac Whittle Claridge’s The Westbury Hotel Royal Automobile Club Opus Restaurant Galvin at Windows PASTRY Lucie Bennett Alistair Birt* Daniel Fineder Brett Pistorius Marco Rangoni Eleni Tzirki William Curley Tummies Bistro Claridge’s Mallard The Sheraton Park Lane Hotel The Ritz 2010 KITCHEN Hayley Barham Hyun You Im Jarad McCarroll Lee Murdoch Mark Stinchcombe* Adam Smith The Old Bell Hotel Roux Fine Dining The Ritz The Turnberry Hotel Lucknam Park Hotel The Ritz PASTRY Helen Doyle Christine Peace Richard Phillips* Daniel Pearse Arnaud Souchet Café 21 Le Manoir aux Quat’Saisons Le Manoir aux Quat’Saisons Mandarin Oriental Hyde Park Pennyhill Park Hotel 2011 KITCHEN Dimitar Angelkovski* Alastair Clayton Tessa Clingham Romain Fouqet Ryan Murphy Jamie Randall Paul Reader Ewan Simpson Michael Tweedie The Turnberry Resort Galvin at Windows Galvin at Windows Le Manoir aux Quat’Saisons The Turnberry Resort Galvin La Chapelle The Royal Household, Buckingham Palace Simon Radley at the Chester Grosvenor Claridge’s Lucknam Park Hotel PASTRY Mike Cope Paul Dickinson Stefan Howells* Aminuddin Shaikh Glen Sharman The Gleneagles Hotel Le Manoir aux Quat’Saisons Le Manoir aux Quat’Saisons Pennyhill Park Hotel and Spa Pennyhill Park Hotel and Spa Adam Reid SERVICE Philippe Bonjean Thomas Brunel Aurelie Calame Alexander Flasdieck Greig Guthrie Julia Krettek Sebastien Massot Mayta Meza-Cumpa Lynsey Milner Cem Pekcan Robert Rose Ashraf Saleh Christopher Snoxall Max Westphal* The Cadogan Hotel Le Manoir aux Quat’Saisons Le Manoir aux Quat’Saisons Le Manoir aux Quat’Saisons Catch 22 Gleneagles Hotel Le Gavroche Opus Restaurant Gleneagles Hotel Gleneagles Hotel Restaurant Gordon Ramsay Galvin at Windows Gleneagles Hotel Gleneagles Hotel SERVICE Vanessa Alfano Andrea Asciamprener Matteo Buso Ravi Chinian Christophe Cormier Fausto Giorlando Paul Huet Angelos Kyroussis Kathrine Larsen Victoria Payne Paolo Scano Charles Segond Celia Vaughns* Gleneagles Hotel Franco’s Gleneagles Hotel Royal Society of Arts The Ritz Le Gavroche Le Gavroche Gleneagles Hotel Skylon Restaurant, Southbank The Westbury Hotel Gleneagles Hotel Galvin at Windows Galvin at Windows SERVICE Moreila Amaral Ramos Chris Bakowski Matthew Balman William Bonfield Guillaume Cambounet Rosario Cappiello Nicolas Digard Iris Glock Devid Isabella Madlen Kleditzsch Jean-Marie Messaoud Fergus Muirhead Roy Ng Peter Oborko Pierre Rizet-Mosser Andrew Roberts Lucia Venere Katie Watson* The Westbury Hotel Le Pont de la Tour Gidleigh Park La Trompette The Cinnamon Club The Ritz The Cinnamon Club The Gleneagles Hotel The Ritz The Turnberry Hotel Le Manoir aux Quat’Saisons The Turnberry Hotel Bistro 21 The Westbury Hotel The Waterside Inn The Manor House Hotel Le Gavroche The Gleneagles Hotel SERVICE Sophie Alaimo Houssem Belabed Tina Diefenbach Katie Lister Johanna Marty Lucia Mottarella Rita Nagy Johanna Naumann David Nicu-Catalin Wojciech Pastor Caterina Petragallo Joao Rocha Carlota Santos Louise Schmidt Burak Sen Romain Taverne Sam Ward* The Westbury Hotel The Gleneagles Hotel Le Manoir aux Quat’Saisons The Gleneagles Hotel The Royal Automobile Club Quirinale Restaurant The Turnberry Resort L’Atelier de Joël Robuchon Galvin Bistrot de Luxe The Gleneagles Hotel The Gleneagles Hotel The Westbury Hotel The Gleneagles Hotel The Gleneagles Hotel The Ritz London Galvin at Windows The Ritz London 31 2012 KITCHEN Jack Allibone Michael Hodges Ben Howarth Danny Lee Ian Musgrave* Aaron Potter Thomas Swanborough Simpsons Restaurant The Ebury Le Manoir aux Quat'Saisons Galvin La Chapelle The Ritz Trinity Restaurant Café Royal PASTRY Melissa Paul* Diana Sedlakova William Curley Chancery Court Hotel 2013 KITCHEN Matthew Ambrose* Josh Bingham Sven-Hanson Britt Sophie Fenlon William Gordon Andrew Newbon Claridge's Le Manoir aux Quat'Saisons The Ritz London Trinity Restaurant Odette's Restaurant Claridge's PASTRY Clare Fletcher Lucy Jones* Matthew Jones Shaun Mason Brynley Phipps Denver Schroffner Nicole Waefler Zhaokun Xu Le Manoir aux Quat'Saisons The Ritz London Le Manoir aux Quat'Saisons The Royal Household William Curley The Arts Club William Curley The Savoy SERVICE Charles Beaini Colett Becker Matthew Busby Romain Crozat* Benjamin Debloos Gavin Jones Stuart McIvor Mhairi Mutch Joana Maria Pons Gari Clare Ratcliffe Swayam Roka Alexandre Sojfer Stephanie Srey Jonathan Whitemore The Hand and Flowers The Ritz The Gleneagles Hotel Galvin at Windows Le Gavroche The Gleneagles Hotel Galvin at Windows The Gleneagles Hotel Andrew Fairlie at Gleneagles Le Gavroche The Gleneagles Hotel Le Gavroche Galvin at Windows Ellenborough Park Hotel SERVICE Alexander Austin Christoph Bodnar Charles Carron Brown Hugo Clavaud Rebecca Dibben Connor Donaldson Caitlin Flannighan Alba Moure Torres Matteo Paroni Sarah Plowman Stephanie Robertson Ben Robinson Hugo Santos Kim Siekmann Sarah Stegfellner Manuel Tempesta Seana Tully Adam Willis* Milda Zolubaite Lucknam Park Hotel & Spa Turnberry Resort The Ritz London Le Gavroche The Gleneagles Hotel The Gleneagles Hotel Turnberry Resort Turnberry Resort Le Gavroche Clock Tower at Rudding Park Roux at Parliament Square Le Manoir aux Quat'Saisons Dinner by Heston Blumenthal The Gleneagles Hotel Kitchen W8 Le Gavroche The Gleneagles Hotel Le Manoir aux Quat'Saisons Le Gavroche 32 ROYAL ACADEMY OF CULINARY ARTS CHEFS APPRENTICESHIP GRADUATES The Royal Academy of Culinary Arts Chefs Apprenticeship is a three year vocational course aimed at aspiring young chefs aged between 16 and 19 years old. It is a pioneering approach to deliver a comprehensive training to young chefs whilst enabling them to work in the finest establishments in the UK. The first RACA Chefs Apprenticeship – The Royal Academy of Culinary Arts Specialised Chefs Course at Bournemouth & Poole College – has been running since 1989 and is a three year block release programme. The second RACA Chefs Apprenticeship is a day release programme at the University of West London which has been running since 1994. A third apprenticeship will begin at Westminster Kingsway College in September 2012 The point of difference between an RACA Chefs Apprenticeship and a routine apprenticeship is the standard of employer and establishment at which the apprentice is employed during their training; as well as the ‘add-ons’ which form part of the curriculum. In addition to the standard qualifications undertaken on the course, at the end of the three years, apprentices sit the RACA Final Exam and if successful will achieve the Royal Academy of Culinary Arts Diploma. BOURNEMOUTH & POOLE COLLEGE Graduate Sponsor Establishment JANUARY 1989 – DECEMBER 1992 Simon Boyle Jamie Dawson Christopher Ivens-Brown John Flippance Darren Lock Jon-Jon Lucas Amanda Miller Ian Penn Gary Robinson Vicki Saunders Anton Edelmann Richard Shepherd CBE Albert Roux OBE Martin Davies David Dorricott Brian J. Turner CBE Albert Roux OBE Marjan Lešnik Pierre Chevillard Anton Edelmann Savoy Hotel Langan’s Restaurants Ltd Roux Restaurants Ltd Brown’s Hotel Portman InterContinental Turner’s Restaurant Roux Restaurants Ltd Claridge’s Chewton Glen The Savoy SEPTEMBER 1989 – SEPTEMBER 1993 Graham Chatham Helena Fletcher (pastry) Christopher Phypers Adriano Tavernini Peter Vaughan David Chambers Albert Roux OBE Michel Bourdin Anton Edelmann Peter Kromberg Le Méridien Hotel Roux Restaurants Ltd The Connaught The Savoy Hotel Intercontinental SEPTEMBER 1990 - SEPTEMBER 1994 Adam Byatt Jeremy Ford Richard Potter Carl Whetham Patricia Woods Marjan Lešnik Brian J. Turner CBE / David Dorricott Anton Edelmann Marjan Lešnik / Peter Kromberg Anton Edelmann Claridge’s Turner’s Restaurant / Portman Hotel The Savoy Claridge’s / Hotel InterContinental The Savoy SEPTEMBER 1991 – AUGUST 1995 Georgina Baume James Brown Sarah Burridge Justin Grant Jaxon Keedwell Tracy Mowlem Simon Preston Anthony Thurlby David Walford Virginia Webb Richard Shepherd CBE Marjan Lešnik Richard Shepherd CBE Peter Kromberg Anton Edelmann John Elliott Pierre Chevillard Ian Mansfield Christopher Suter Anton Edelmann / John Williams Langan’s Restaurants Claridge’s Langan’s Restaurants Hotel Intercontinental The Savoy The Goring Hotel Chewton Glen Eastwell Manor Bishopstrow House The Savoy / The Berkeley SEPTEMBER 1993 – JUNE 1996 Nigel Clease Amy Frearson Daniel Guest Michael Kean Andrew Lloyd Emma Lowe Paul Williams Michael Aldridge / Brian J. Turner CBE Anton Edelmann Michel Bourdin Michel Bourdin John Williams Philip Corrick Rowley Leigh The House of Albert Roux / Turner’s The Savoy The Connaught The Connaught Claridges Royal Automobile Club Kensington Place SEPTEMBER 1994 – AUGUST 1997 James Brown Catherine Cooper Matthew Coxon Greg Etheridge Ben Eve Toby Fisher James Golding Michael Hodgson Myles Hogarth Albert Roux OBE John Williams Alan Cutler Richard Shepherd CBE Michel Bourdin John Williams Anton Edlemann Peter Kromberg Martin Lam Roux Fine Dining Claridge’s Dormy House Hotel Langan’s Brasserie The Connaught Claridge’s The Savoy Hotel Intercontinental Ransome’s Dock 33 Anthony North Adam Stocker Simon Tavernini Michel Bourdin Richard Shepherd CBE Pierre Chevillard The Connaught Langan’s Brasserie Chewton Glen John McManus Pierre Chevillard Richard Shepherd CBE David Dorricott Derek Quelch Richard Shepherd CBE Christopher Suter Roger Naylor Alan Cutler Richard Shepherd CBE Ashdown Park Chewton Glen Langan’s Brasserie House of Commons The Goring Langan’s Brasserie Bishopstrow house Roux Fine Dining Dormy House Hotel Langan’s Brasserie John Williams Ron Maxfield/Ian Samson Michel Bourdin Richard Shepherd CBE Rowley Leigh Peter Kromberg Alan Cutler John Williams Claridge’s Cliveden The Connaught Langan’s Brasserie Kensington Place Hotel Intercontinental Dormy House Hotel Claridge’s SEPTEMBER 1997 – SEPTEMBER 2000 Tom Barney Maria Caporali James Corbin Jonathan Dolbear Nick Hewitt Oliver Lesnik Christopher Preston David Rees Oliver Richings Matthew Sandells Tim Suckling Gerard Basset Simon Scott/David Sharland Richard Shepherd CBE Derek Quelch John Williams Michel Bourdin John Williams Billy Reid/David Sharland/Ron Maxfield Pierre Chevillard John McManus Simon Scott/David Sharland Hotel du Vin, Winchester The Savoy Grill Langan’s Brasserie The Goring Claridge’s The Connaught Claridge’s The Vineyard at Stockcross/Cliveden Chewton Glen Ashdown Park Hotel The Savoy Grill SEPTEMBER 1998 – SEPTEMBER 2001 Nick Atkins Daniel Cooke Jamie Dobbin Robert Goodman* Kieron John Hales Nikki Lewis Patrick Maidment Lisa Norvill Nicholas Parnell Tom Pickford Tom Schafheitle Toby Sharpe Pierre Chevillard Richard Shepherd CBE John Williams John McManus Stephen Goodland Richard Shepherd CBE Giles Thompson Richard Shepherd CBE Alan Cutler Chris Suter Michel Bourdin Richard Shepherd CBE Chewton Glen Langan’s Brasserie Claridge’s Ashdown Park Coq d’Argent Langan’s Brasserie The Ritz Langan’s Brasserie Dormy House Hotel Bishopstrow House The Connaught Langan’s Brasserie SEPTEMBER 1995 – SEPTEMBER 1998 Robert Attwood Abbie Bennett Steven Jones Rob McEnnerney Dale Osborne Simon Reach Jerzy Rozputinski Daniel Sherlock James Watson Matthew White SEPTEMBER 1996 – AUGUST 1999 Andy Ball Tom Cenzi Matthew Dicker Mark Gibbins Sam Hughes Ese Kousin-Ezewu Emma Underwood Karls Wiggins * Eurowines scholarship to Moncaro fo the most exceptional 4 th year graduate awarded to Robert Goodman, employed by John McManus at Ashdown Park Hotel SEPTEMBER 1999 – SEPTEMBER 2002 Samantha Bennett William Best Danny Burns Wesley Chamberlain Jonathan Coates Joel Deverill Laura Duddington Simon Layzell Adam Loach Kevin Mead Robert McSkimming Sam Percival Jessica Prince Emma Rye Nicky Swaine Joanne Vernon John Williams John McManus David Chambers Martin Lam Brian J. Turner CBE Chris Suter Philip Corrick Rowley Leigh Stephen Hine Albert Roux OBE Mark Gregory Richard Shepherd CBE David Dorricott Simon Scott/Herbert Berger Keith Mitchell Derek Quelch SEPTEMBER 2000 – SEPTEMBER 2003 James Birchall Richard Shepherd CBE Daniel Bohan Rowley Leigh Claridge’s Ashdown Park Rules Ransome’s Dock Turner’s Bishopstrow House Royal Automobile Club Kensington Place Tylney Hall Roux Fine Dining One Aldwych Langan’s Restaurants House of Commons The Savoy Grill/1 Lombard Street The Grand Hotel, Eastbourne The Goring Langan’s Restaurants Kensington Place 34 Sam Boland Daniel Doherty Andrew du Bourg Thomas Edwards Nicholas Gibbs Nicholas Kempton Dale Matson Samuel Potter Ellery Powell Jonathan Simister Mark Smith Luke Turner Dominique Blais Herbert Berger Derek Quelch Richard Shepherd CBE Philip Corrick Martin Lam Mark Gregory Pierre Chevillard Alan Cutler Jeremy Ford John Williams Robin Zavou The Ritz 1 Lombard Street The Goring Langan’s Restaurants Royal Automobile Club Ransome’s Dock One Aldwych Chewton Glen Dormy House Hotel Roux Fine Dining at Tower 42 Claridge’s Lucknam Park Hotel SEPTEMBER 2001 – SEPTEMBER 2004 Joe Allen Jamie Barnett Kevin Blakeman Katie Burton Paul Dayman Ben Dobbins Sally Godfrey Duncan Green Steven George Guntrip David Hussell Alicia D Hyacinth Peter Jackson Adam Law Kirsty McDonnell James Mitchell Craig Peach Matthew Peryer Tom F J Scade Luke Smith Graham M Squire Matthew J Thomas Luke Wheaton Ryan P Wood Stephen Goodlad Robin Zavou/Hywel Jones David Dorricott Alan Cutler Albert Roux OBE/Jeremy Ford David Chambers David Dorricott Stephen Goodlad Martin Lam John McManus Stephen Goodlad Stephen Hine Alan Cutler Richard Shepherd CBE Philip Corrick Martin Davies/Nigel Smith Pierre Chevillard/Luke Matthews Richard Shepherd CBE/Keith Stanley Rowley Leigh John Williams/Martyn Nail David Dorricott Mark Gregory Michel Bourdin/John McManus Restaurant Associates Lucknam Park House of Commons Dormy House Hotel Roux Fine Dining Rules House of Commons Restaurant Associates Ransome’s Dock Ashdown Park Restaurant Associates Tylney Hall Hotel Dormy House Hotel Langan’s Brasserie Royal Automobile Club Chester Boyd Chewton Glen Langan’s Coq d’Or Kensington Place Claridge’s House of Commons One Aldwych The Connaught/Ashsdown Park SEPTEMBER 2002 – SEPTEMBER 2005 Christopher Arnold Aditya Garg Matthew Gibbs Bryn Gorringe David Hart Matthew Head Kirsty Hunt Oliver Joy Simon Laxton George Livesey Jonathan Los Shaun Lowe Louise Page Lucy Pitchford Richard Walsh Steven Wilson Philip Corrick Philip Corrick Alan Cutler Derek Quelch Mark Gregory Philip Corrick/Charles Caney Herbert Berger John Williams/Martyn Nail Richard Shepherd CBE Albert Roux OBE/Chris Pulfer Chris Suter/Frank Bailey Rowley Leigh John McManus/Keith Mitchell Derek Quelch Philip Corrick David Dorricott Royal Automobile Club Royal Automobile Club Dormy House Hotel The Goring One Aldwych Royal Automobile Club 1 Lombard Street Claridge’s Langan’s Brasserie Roux Fine Dining Bishopstrow House Hotel Kensington Place Ashdown Park/The Grand Hotel The Goring Royal Automobile Club House of Commons SEPTEMBER 2003 – SEPTEMBER 2006 Stephen Edwards Howard Gale Kirsty Ghee Daniel Heffernan Florence Hellier Leanne Higgs Dean Jarvis Neal Jepson Benjamin Jones Jon Jones Alex Kelly James Mellor Daniel McGarey Robert Morgan Aimée Poland Nikki Shoosmith Alexander Stickland Andrew Wright Bradley Young Richard Shepherd CBE Albert Roux OBE Martyn Nail John McManus Philip Corrick Keith Mitchell Martyn Nail Keith Podmore Derek Quelch Richard Shepherd CBE Herbert Berger Richard Shepherd CBE/Keith Stanley Mark Gregory Hywel Jones Stephen Goodlad Alan Cutler Martin Lam Stephen Hine Simon Crawshaw Langan’ s Brasserie Roux Fine Dining Claridge’s Ashdown Park Royal Automobile Club The Grand Hotel, Eastbourne Claridge’s Boodle’s The Goring Langan’s Brasserie 1 Lombard Street Langan’s Coq d’Or One Aldwych Lucknam Park Restaurant Associates Dormy House Hotel Ransome’s Dock Tylney Hall Hotel The Sloane Club 35 SEPTEMBER 2004 – SEPTEMBER 2007 Helen Adams Afua Akyeampong Richard Broom Adam Cole Ross Doick Kevin Francis Craig Griffin Adam Henthorne Tim Longden Victoria Love James Morrell Iain Smith David Turner James Unwin Alan Cutler Martin Lam Martyn Nail Keith Mitchell Mark Flanagan Henry Brosi Richard Shepherd CBE/Keith Stanley Stephen Hine John Williams Daniel Richardson John Williams Derek Quelch Keith Podmore/Stephen Carter Simon Crawsaw/ Mark Johnson Dormy House Hotel Ransome’s Dock Claridge’s The Grand Hotel, Eastbourne Buckingham Palace The Dorchester Langan’s Coq d’Or Tylney Hall Hotel The Ritz Hartwell House The Ritz The Goring Boodle’s The Sloane Club SEPTEMBER 2005 – SEPTEMBER 2008 Adam Blanchard Adam Bowden Christopher Castle Peter Dickinson Jake Finn David Gillott Matthew Hiscoe Daniel Jeffries Francesca Kay David Leggett Lewis Linley Emma Mann Paul Matthews Nicolo Rasile Richard Spence Sheree Stafford Martyn Nail John Williams MBE Philip Corrick Jeremy Ford John Williams MBE Herbert Berger / Mark Johnson Jerome Ponchelle Martyn Nail Philip Corrick Keith Podmore / Stephen Carter Jeremy Ford Keith Mitchell Jeremy Ford Julian O’Neil / Dale Osborne Stephen Hine Hywel Jones / Dominic Barham Claridge’s The Ritz The Royal Automobile Club, Pall Mall Restaurant Associates The Ritz One Lombard Street / The Sloane Club Wiltons Claridge’s The Royal Automobile Club, Pall Mall Boodle’s Restaurant Associates The Grand Hotel, Eastbourne Roux Fine Dining The Wolseley / St Alban Tylney Hall Hotel Lucknam Park / Directors Table @ B.A.T. SEPTEMBER 2006 – SEPTEMBER 2009 Stacey Barnett Daniel Birn John Cudmore Christopher Doolan Alister Gooding Thomas Hayler Anthony Kit Alexandra Liddle Oliver Marlow George Newman Sharon Reid Helen Rosenthal Adam Squires Simon Suffolk Louisa Tucker James Tyrell Jonathan Whitfield Chet Willcock Daniel Richardson Andrew Turner / Hywel Jones Derek Quelch Keith Mitchell Mark Flanagan Andrew Turner / Henry Brosi Tony Fleming Albert Roux OBE / Jeremy Ford Luke Matthews Andrew Turner Martyn Nail Albert Roux OBE / Jeremy Ford Stephen Hine Mark Johnson John Williams MBE Richard Shepherd CBE Julian O’Neil Henry Brosi Hartwell House Pennyhill Park / Lucknam Park The Goring The Grand Hotel, Eastbourne Buckingham Palace Pennyhill Park / The Dorchester One Aldwych Roux Fine Dining / Restaurant Associates Chewton Glen Hotel The Langham Claridge’s Roux Fine Dining / Restaurant Associates Tylney Hall Hotel The Sloane Club The Ritz Langan’s Coq d’Or The Wolseley The Dorchester SEPTEMBER 2007 – SEPTEMBER 2010 Olivia Bianchi-Barry Sven Britt Daniel Ellis Adele Goodricke Jason Ireland Daniel Lines Oliver Lloyd Sam Lowry Hannah Maw Grant Merry Andrew Smith Thomas Swanborough Max Warren Dale Osborne / Julian O’Neill John Williams MBE Stephen Carter John Williams MBE Henry Brosi Albert Roux OBE / Jeremy Ford Martyn Nail Derek Quelch Mark Budd Luke Matthews Mark Johnson Jérôme Ponchelle / Andrew Turner Philip Corrick St Alban / The Wolseley The Ritz Boodle’s The Ritz The Dorchester Roux Fine Dining / Restaurant Associates Claridge’s The Goring The Stafford Chewton Glen Hotel The Sloane Club Wilton’s Royal Automobile Club SEPTEMBER 2008 – SEPTEMBER 2011 Steve Allery Alexander Allum Matthew Ambrose Karl Barrett George Brentnall Nathan Cornwell Tom Crabb Henry Brosi Stephen Hine Martyn Nail Julian O’Neil Mark Flanagan MVO Hywel Jones Richard Shepherd CBE The Dorchester Tylney Hall Claridge’s The Wolseley Buckingham Palace Lucknam Park Hotel and Spa Langans Brasserie 36 Emrah George Sam Hughes Robert McCauley William Perrett Isabel Simmonds Chloe Spratt Dominic Staniforth Thomas Steptoe Luke Zbieranowski Derek Quelch Stephen Carter Philip Corrick Keith Mitchell Tony Fleming Philip Corrick / Howard Bisset Mark Johnson Clive Howe John Williams MBE The Goring Boodle’s The Royal Automobile Club, Pall Mall The Grand Hotel, Eastbourne One Aldwych The Royal Automobile Club, Epsom The Sloane Club The Garrick Club The Ritz SEPTEMBER 2009-SEPTEMBER 2012 Samuel Bowers Jack Brooks Adam Burston Stephanie Cowie Jack Davies Alexandra Evans Charlie Farwell David Hoare Benjamin Hobson Natasha Lewis Peter Mack Ben Marks Louis Martin Kirsti Maybank Spencer Metzger Victoria Murphy Peter Pestell Luke Phillips Aaron Potter Alice Ross Oliver Smith Elliot Spurdle Christine Tully Jack Walker Laura Woolley Stephen Carter Mark Johnson Graham Chatham Philip Corrick Brian Fantoni Brian Fantoni John Williams MBE Stephen Hine Andre Garett Andrew Wilson Richard Shepherd CBE Martyn Nail Brendan Fyldes Martyn Nail John Williams MBE Richard Shepherd CBE Rowley Leigh Luke Matthews Adam Byatt Jeremy Ford Keith Mitchell Marc Benzimra Mark Leach Jerome Ponchelle Marc Benzimra Boodle’s The Sloane Club The Langham Hotel The Royal Automobile Club, Pall Mall The Westbury Hotel The Westbury Hotel The Ritz Tynley Hall Hotel Galvin at Windows, London Hilton Ashdown Park Odin’s Claridge’s The Stafford Hotel Claridge’s The Ritz Langan’s Brasserie Le Café Anglais Chewton Glen Hotel Trinity Restaurant Associates The Grand Hotel, Eastbourne The Wolseley East India Club The Capital Hotel The Wolseley SEPTEMBER 2010 – SEPTEMBER 2013 Daniel Adkin Ryan Baker Ashley Best Oliver Bloxham Michael Cuickshank Christopher Davies David Drohan Tom Grice James Gunn Dylan James Elliot Johnson-Paul Benjamin Levene Dominic Leyden Ben Mariner Oliver Miccoli Tom Phillips Emma Price Ella Ruxton Matthew Ryle Adam Spencer Declan Thorpe Jake Townley Lewis Voce Hannah Westphalen Nicholas Wyborn Hywel Jones Stephen Carter John Williams MBE Luke Matthews Andrew Wilson Martyn Nail Keith Mitchell Stephen Hine Henry Brosi Derek Quelch Paul Bates Philip Corrick Hywel Jones Derek Quelch Kevin Clark John Williams MBE Rowley Leigh Tony Fleming Henry Brosi Mark Johnson Brian Fantoni Peter Biggs Graham Chatham Robert Kirby Graham Chatham Lucknam Park Hotel and Spa Boodle’s The Ritz Chewton Glen Hotel Ashdown Park Claridge’s The Grand Hotel, Eastbourne Tylney Hall Hotel The Dorchester The Goring Inter-Continental Hotel Royal Automobile Club, Pall Mall Lucknam Park Hotel The Goring Luton Hoo The Ritz Le Café Anglaise One Aldwych The Dorchester Sloane Club The Westbury The Capital The Langham Lexington Catering The Langham 37 UNIVERSITY OF WEST LONDON SEPTEMBER 1993 – JULY 1996 Brian Ahearn Gregory Couch William Eatenton Anton Edelmann Keith Podmore Anthony Marshall The Savoy Boodles The Langham Hilton SEPTEMBER 1995 – JULY 1998 Peter Woods John Serhal Stephen Robinson Anton Edelmann Georg Fuchs Keith Podmore The Savoy The Langham Hilton Boodles SEPTEMBER 1996 – JULY 1999 Michael Cole Timothy Delaney Herbert Berger Philip Corrick One Lombard Street Royal Automobile Club SEPTEMBER 1997 – JULY 2000 Andrew Britton Marcus Ware Mark Crutchfield Steven Allen Michel Bourdin Herbert Berger Philip Corrick Keith Podmore The Connaught One Lombard Street Royal Automobile Club Boodles SEPTEMBER 1998 – JULY 2001 Jordan Sinclare Liam Smith-Laing Anton Edelmann Keith Podmore The Savoy Boodle’s SEPTEMBER 1999 – JULY 2002 Tony Martin Ricky Martin Stephen Goodlad Keith Podmore Restaurant Associates Boodles SEPTEMBER 2000 – JULY 2003 Lee Kebble Anton Edelmann The Savoy SEPTEMBER 2003 – JULY 2006 Robert Whitting Michel Bourdin The Connaught Hotel SEPTEMBER 2008 – JULY 2011 Max Ellis Felix Jouanneau Dominic West Kayleigh Dematos (Pastry) Olivier Ruiz Peter Weeden Stuart Littlejohn Philip Corrick Crowne Plaza Docklands Paternoster Chop House Oxford & Cambridge Club Royal Automobile Club SEPTEMBER 2009 – JULY 2012 Michael Greenham Daniel Pugh Andre Rhone Philip Corrick Stuart Littlejohn Steve Munkley Royal Automobile Club/Hilton Terminal 5 Oxford & Cambridge Club Royal Garden Hotel SEPTEMBER 2010-JULY 2013 Stephen Bell Matthew Jennet Victoria Windling-Gayton Philip Pagels Jagtar Arora Martin Green Philip Corrick Chris Bachmann Mark Flanagan Joe Beaver Whites Club Royal Automobile Club Bachmann’s Patisserie Buckingham Palace Marriott, Heathrow 38 ROYAL ACADEMY OF CULINARY ARTS EGON RONAY SCHOLAR OF THE YEAR Egon Ronay made an indelible mark in our culinary culture. To celebrate and perpetuate his memory and to sustain his life’s work we will award Royal Academy of Culinary Arts Apprentices, who have shown remarkable development and produced outstanding results, with the Royal Academy of Culinary Arts Egon Ronay Scholar of the Year. SEPTEMBER 2010 – SEPTEMBER 2013 BOURNEMOUTH & POOLE COLLEGE Oliver Bloxham Luke Matthews Chewton Glen Hotel UNIVERSITY OF WEST LONDON Victoria Windling-Gayton Chris Bachmann Bachmann’s Patisserie 39