29
“Cmpeitos ae a puhing te li s ad t t s as
o s
yur t its had t nw wee t im fr” Brian Turner
hee dy. T y ao o’e a ’
r o ko
tin r wyl as impraotnt be us he ondre f fo. o f
o
h mit n he bu ais o od” Michel Roux, Jr. “Cmpeiiott ns ae fn me a he
ca e t y pa her pat in prmoig te idusr o
ly t i r u hr he ee , a
In the year under review, the Trust supported 9 industry competitions/prizes with grants totalling £79,500. Detailed below and overleaf are those competitions/prizes that received funding from the Trust.
Aade y o c m f Cu ar r lin y Ats £,0600
The Academy of Culinary Arts (ACA) 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 Claridge’s Hotel, London on 7th September 2012, pictured from left to right, were: Ian Musgrave, The Ritz (Kitchen); Melissa Paul, William Curley (Pastry); and Romain Crozat, Galvin at Windows (Service). 2012 marked the 30th anniversary of the awards.
“I hpe t t t o yu
o ha hrugh t ong c f, psr
ohes nd t o utide te wok ce t Aade y o od ad Win
t r; a o lok o s c m f Fo n
hes aty ches ad witr o un rae a cre f tann is o he evs n he rpla o w r ind ty ad oprunt s” Chairman, ACA
he Anul A ads o f n aes t
n a wr h
e
f Ex llnce we ca detk ide
cee n moivt n t ae ad insie te ind tysusr’ pr h
aer o riig frt fr t msle, ad t n usr n pot iie.
£ 800,0
The Academy of Food and Wine Service (AFWS) established in 1988, is the professional body for front-of-house service. It is dedicated to improving the status and awareness of food and beverage service as a viable career choice, raising standards across the industry, and by encouraging teamwork to foster good relations with other industry sectors. In the year under review AFWS were awarded funding for the following:-
· £7,000 for the 2012 UK Restaurant Manager of the Year
Competition which through a series of challenging stages, seeks to find the restaurant manager who excels front-of-house, has fantastic people skills, is able to manage and inspire a team, and can demonstrate strong business acumen and a thorough knowledge of the restaurant trade. The grant from the Trust enables AFWS to award a prize to the runner- up which takes the form of a one week course at L’Ecole Hôtelière de Lausanne including help with travel and accommodation costs. The runner-up - announced at a Gala Dinner on the 22nd October 2012 at The Westbury Hotel, London - was Paul Taylor then General Manager of TGI Friday’s and now General Manager at ‘Big Easy’ Restaurant. In July 2013 Paul attended two, three-day modules at Lausanne entitled ‘the Art of Exceptional Service’ (s atr cmpleing ti s
e ht
fe o ummay
t r, m uct na e
Ed aio l Tr t ecee
me a srn r ad mr o de peao.
xedd my epe ain. Th kls I hae lant hv eiie toge n oe run d o rtr” Paul Taylor
s a mzn e sil
x r nc, a v er
hs mo l)and ‘Key to Personal Effectiveness’. “n y wek in Lua e idly s noe us, wa n a aig epeie e nd o x cttos
e pooo a o due
asnn, kn
f Pul hlding hs grd t n criicae posrd by The Svyao ae dfntlymae
i
auaio etf t I
ne t t fr
ha a d
· £1,000 for the Philip Thornton 2012 Award which forms part of the Academy’s Annual
Awards programme. This was given to Kiri Rayner, a student from Oxford Brookes University. The prize is a week’s work experience at Jumeirah Carlton Tower Hotel.
o tn h n ty a nd
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r uda ntl ha ee
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