12 individuals. The low number of grants awarded for this strategic area is primarily due to the fact that individuals do not always see their application through to completion. The Trustees are mindful of the fact that this strategic area carries a heavier element of risk. In seeking to minimise the risk the grant is sent to the individual but made payable to the university, college, supplier, or training provider. The individual is informed of this fact at the early stage of the application process and it would appear that in some cases such a condition has served as a deterrent.
When reporting on grants to individuals it is important to state that a significant number of grants awarded to colleges, universities and organisations are used by them to offer student scholarships and to assist with hardship cases. Therefore a far greater number of individuals benefit from Trust funding than indicated in the total outlined in this section.
STRATEGIC AREA to COMPETITIONS/PRIZES
The Trustees recognise the importance of rewarding those who demonstrate good practice and aspire
further their development by entering various industry
competitions. They are very keen to recognise the achievement of these specific skills and expertise by providing educational scholarships for leading industry competitions and by awarding prizes. Funding in the main is targeted towards the education, training and development of the competition finalists/winners.
In the year under review, the Trust supported 12 industry competitions and awarded 2 City & Guilds examination winners’ prizes with grants totaling £101,652. This represents an increase of 149.11% from the previous year where grants totaling £40,806 were awarded to 8 industry competitions and for 6 City & Guilds examination winners’ prizes. Detailed below and overleaf are those competitions/prizes that received funding from the Trust.
Academy of Culinary Arts £ 6, 000
Kitchen - James Mitchell from The Royal Automobile Club. “Good basic skills are the esse with which young, ambitio s members o taxing tasks he this time of skil
u
them within the industry, aw Excellence”
lp to identify the best cooks an h
Academy of Food and Wine The Trust’s grant went towards the following initiatives:-
£3,000 formed part of the Academy of Food and Wine’s (AFW) Annual Awards programme that take place in September each year.
It enabled AFW to offer a Sommelier Award (£2,000) that went to Laura Rhys from Hotel Terra Vina in Southampton and the Philip Thornton Award 24
f the catering industry can build a rewa d waiters of today wh
o will become th
ls shortages, w en it is a chall nge not only t ards of this nature are increasi
e o attract talent
The Academy of Culinary Arts were awarded funds for their Annual Awards of Excellence to enable them to provide a travel scholarship of £2,000 to each of the three individuals who attained the highest marks in the Kitchen, Pastry and Service categories. The winners, announced at a Gala Dinner at The Langham Hotel, London on 14th July 2009 and pictured from left to right, were: Pastry – Alistair Birt from Tummies Bistro; Service – Celia Vaughns from Galvin at Windows; and ntial cement
rding career, while more e leaders of tomorr
ow. I ngly important.” Chairman – Annual Awards of £ 9, 800 n ed young people but also t eo rtain
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