s I have made in my relatively short c reer so far fantastic and invaluable experience. The opportuni amazing priz
Ben Dantzic of Gleneagles. “ntering Young Ch decision
E a es and the eperience x o
ef Young Waier has pr t
cannot und competitin i think I woul
erestimte the imporance of th y career pr ressi . I do
x a
og on
oved to b
s and educatin on offr is what encour expect
ations were eceed o n terms of m
. From start to finish the competition was a ty to meet like-minded, young professi e
n d be where I am now if it wasn’t fr
YCYW!” Ben Dantzic, Restaurant Manager, Andrew Fairlie at Gleneagles
Mark Stinchcombe and Ben Dantzic
aged me to eter and my ed in every aspec. I al t
e one of the best onals, the t
n’t o
so e
A grant was awarded in Septem Sando n Prk as a wn a ard fr th
The Combi ed Servic w a
n
skills competition. The Craft Gui
l d of Ch efs
The Craft Guild of Chefs’ Graduate Awards now in their 11th year provide formal recognition of the culinary excellence of a young working chef.
Whilst prestigious for the chef, the Award is also a
credit to their mentor and employer. All working chefs aged 23 years or under can compete for a Graduate Award by having their knowledge and skills tested in this free nationwide culinary challenge. In 2010, four young chefs, namely: Jack Allibone, commis chef at the House of Commons; Jordan Bailey, commis chef at The Elephant Restaurant Torquay; Chris Kenny, demi chef de partie at Le Manoir aux Quat' Saisons; and Emily Webb, first commis chef at the Royal Garden Hotel became the Craft Guild of Chefs graduates from the eleven finalists who competed for an Award. To earn the Award the four graduates had to score higher than 85% in a final cooking exam at Westminster Kingsway College where they were judged by a panel of top chefs.
Jack Allibone (pictured bottom right) was the highest
achiever with a staggering 87%. Funding from the Trust is used to cover the practical skill tests and additional support material for the competition.
The Roux Scholarship
Graduate Chefs £2
The Roux Scholarship competition was established in 1983 by Michel and Albert Roux.
1 ,000 It is
considered one of the premier competitions for chefs in the UK enabling the winner to realise their culinary dreams. Thus far 27 winners have travelled the globe as ambassadors of culinary excellence. However, it is far more than just a competition that ends with a prize. The Roux Scholarship offers the winner a career changing opportunity that is unrivaled and stretches far beyond the much coveted 3 month stage at a 3 Michelin starred restaurant. It is what follows that really counts and the advice and guidance that the Roux family gives that can make a career truly exceptional. The Roux family is personally involved throughout the competition from the setting of the recipes in the regional and grand finals, through judging at all stages of the competition, to setting up the winner’s stage. Other judges include Gary Rhodes, Brian Turner, James Martin and Andrew Fairlie who was the first Roux Scholar.
es Culi ary Challenge o
n dual who wn te IterSrices Op o h n -ev
ber 2010 for the Combined Culinary Challenge event held at e indivi
en Stewar
£ 183 d
£ 4,00 0
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