London will vi Beaujolis du involvement i


a


sit the viney ring the harv


ards and wineres in est tim


i e to en n harvesting and interaciv


Lincolnshire who, as well as rec iving a small cash prize, will undertake a work placement in London


son from First College, Sk e


.


Amicale Internationale des Sous-Directeurs et Chefs de Réception des Grands Hôtels (AICR)


“Ther e are 1 on the stag 2 amazing pe


Campbell trophy is an incr experience


.” Markus Mormels The Craft Guild of Chefs ople


honoured to be here, and in Dubai. To tak


e today and I am e home th


e David edible


Receptionist of the Year Final – The Trust supported th


Competition held on the 3 Goring Hotel


o o


in Dubai. The gran


e British Receptionist of the Year rd December 2


Four Seasons Canary Whar went on to cmpete and wi Recepti nist of the Ye


v


of a work exprience progrmme for th The Craft Guild of Chef culinary exc llence. Presti All working chefs ag


t from the Trut i e


provide form e


compete fr one of th w knowledge an


Award is als o


h o o a credit to th


Finalists – Craft Guild of Chefs 2007


RAF Halton The Restaur nt Associat a ion


Westminster Kingsway C llege who was the only other chef ou pass mark


on from te Houe of Common named the top achiever an o


challenge. Graduate achiev Wils


.


Funding from the Trut is used to provi e work placement os fr the achiev choice


s .


The Trust sup orted the R F Catering Skills Competitio


p o A


for the RAF Senior and Junior Steward Competiti ns. The Yung Chef Yo nurture the talents of th to becom


ns and Awards by providing a trophy o


ung Waiter (YCYW)


Competition was cr waiter


next genrati showcase th career


s in Britain. Over two decades it has ev e an industry fav urite and provides the e on of culinary star e


o


working full time in the UK within the h spitality industry and aged 24 or u der.


. The Competition is open t n


In the year u der review, f was ued t •


n s • o provide:-


placed YCYW which prove encouraging entries to th The prac


The prize money for the 1, 2 o


nd and 3 . rd


eir aspiring talnt and skills early in their o ches or witer o


s the opprtunity t f


o


unding from the Trut st


s


s a majr attrc e Competition


ation in


tical skills tests at the 4 region 33


al a s, o


eated in 1984 to identify and e foremost yug chefs andon olved


d ers at any ve nue of their t of 12 finalists to achieve the 85%


d skills in this free nati s


. The winner was Marku f Hotel


, Lond ar eent on th 7 007 at the s Mormel s from


n the International e 1


on who then th April 2008


s s used to cvr the costoe a


e winner. s’ Graduate Awards


al recognitin of a young working chef’s gious for the chef, the eir mentor an


d employer.


ed 23 years or under can e A ards by tst


d Mark Froydnlund from


o wa e


e ing their onwi


ers in 2007 were: Steven s wh


de culinary s


s able his


making. £1,000 Philip Thornton Award for th college student. In the year under revi to Karl John


t e wine e best


ew this went egness,


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