Mark Birchall, 29, (picured left with t
judges), Head Chef at L’Enclume in Cartmel, Cumbria won the 28th Roux Scholarship after a fiercely fought final cook-off at Westminster Kingsway College on the 18th April 2011. As part of his prize, Mark received an invitation to cook and train under the supervision of a leading chef at a prestigious
3-star Michelin restaurant in
Europe for up to three months to the value of £5,000 courtesy of the Savoy Educational Trust. He has chosen the family-run restaurant El Celler de Can Roca in Spain. Mark stated "I chose i
s unusual tech
who will be there the whole time which will be exciti and develop my skills"
niques but th .
ey still respect regional tr ition ad t
s and produce. It's run by three brothers ng and offer a great opporunity for me to lear
The remaining five national finalists each received a £1,000 bursary from the Trust to be used towards furthering their career development. In addition all 18 regional finalists received a £100 voucher courtesy of the Trust to be used on culinary equipment at Russums.
The Savoy Gastr nom s ‘Olive B rnett Awad’ o e a r
The ‘Olive Barnett Award’ was created by the Savoy Gastronomes in 1975 to honour Olive Barnett’s contribution to the industry. The Award is now made annually to the most outstanding young person under 30 working in a customer-facing role in any sector of the industry. The Award recognises potential and also showcases the importance of customer facing roles in delivering business success. The funds from the Trust are used to provide career development grants over a two year period to the award winner (£1,750 per year), runner-up (£1,250 per year) and third placed (£750 per year) competitors.
£ 9,250
t becaue they use n
Marianne Brown, Amy Dignon, Lucinda Creech
In the year under review the final was held in the newly reopened Savoy Hotel with a weekend assessment of the finalists taking place on the 23rd and 24th October 2010 and the finals reception where the award winners were announced taking place on Monday 25th October. The winner was Amy Dignon, Restaurant Manager, Cameron House Hotel in Loch Lomond; Runner-up – Lucinda Creech, Assistant Front Office Manager, London Heathrow Marriott; and third placed – Marianne Brown, Thistle Piccadilly and the Royal Trafalgar by Thistle.
The Olive Barnett Award is partially funded from income derived from the Olive Barnett Endowment Fund.
The Springboard Charity £35,000
Futurechef is a four stage nationwide culinary competition helping young people aged 12-16 to learn to cook.
It inspires them to explore food and cooking as a life skill, helps to develop their
culinary talent and informs them about entry routes into the hospitality industry. The competition encourages the next generation of young chefs and of course crowns one talented student as the Futurechef winner. Futurechef developed as a result of research findings into young people’s perception of the industry.
chefs yet surprisingly few generally consider a career as a chef! perceptions directly by introducing young people to cooking, helping to develop their skills. 32
This research revealed that young people admire high profile celebrity Futurechef addresses these
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