The evening was hosted by Brian J. Turner CBE, President, and John Williams MBE, Chairman of the Royal Academy of Culinary Arts. The candidate who scored the highest mark in each section was announced as the Royal Academy of Culinary Arts Young Chef, Young Pastry Chef and Young Waiter of the year:

Kitchen: Dwayne Marcellin, Chef de Partie at HSBC Restaurant Associates, London

Pastry: Charles Parkins, Commis Chef at Belmond Le Manoir aux Quat’Saisons, Great Milton

Service: Eleanor Dimes, Head Waitress at Restaurant Hywel Jones by Lucknam Park, Chippenham

The Gala Dinner also celebrated a further 18 talented young chefs, pastry chefs and waiters, who successfully achieved the Royal Academy of Culinary Arts’ Annual Award of Excellence 2019 in finals held in May and June (full list in editors notes).

To achieve the award candidates had to attain a score of over 70% in the tasks set and judged by industry luminaries chaired by John Williams MBE, Executive Chef, The Ritz London, and Chairman of the Royal Academy of Culinary Arts (see end for full list of judges).

John Williams, Chairman of the Royal Academy of Culinary Arts said:

“I hope that through the Annual Awards of Excellence we can motivate and inspire the industry’s young chefs, pastry chefs and waiters to undertake a career of training first themselves, and then others; and to look outside the workplace to wider industry and opportunities.”

Sara Jayne Stanes OBE, Chief Executive of the Royal Academy of Culinary Arts said:

“The Annual Awards of Excellence remains the essence of the Academy’s education philosophy and was, in 1983 when it was launched, the first of the Academy’s many initiatives that have raised the bar and set standards for the industry over the past three decades.”

Service Finalists were required to set up and silver serve a 3 course meal and decant and describe wines, to a table of two guest judges.

Kitchen Finalists had five hours to produce four portions of a starter, using ingredients from a mystery box, where mackerel was the central component and had to shine through; four portions of their own modern interpretation of a French trimmed rack of lamb from the entry task each candidate had previously prepared; and finally a single 20cm savarin finished with Chantilly cream and fresh strawberries and raspberries.

Pastry Finalists were given the theme of a christening and had five and a half hours to produce 15 vegan bonbons (moulded chocolate with ganache) and 15 Swiss rochers. Accompanying these candidates needed to produce 15 marshmallow lollypops and a 20cm christening cake entremet style that sat on top of a nougatine stand.

 

AAE 2019 Winners in full

Service

Thomas Gammella, The Woodspeen Restaurant & Cookery School

Dawid Szczucki, Number One, The Balmoral Hotel

Andrea Nuninger, Restaurant Coworth Park

Mattia Marcelli, Alain Ducasse at the Dorchester

Eleanor Dimes, Restaurant Hywel Jones by Lucknam Park

Sophie Heyer, The Strathearn, Gleneagles

Kayleigh Thorogood, L'Enclume

Miguel Blanco, The Ritz London

Mariangel Victoria Padrón Franchy, The Vineyard Hotel and Spa

Pastry

Charles Parkins, Belmond Le Manoir aux Quat Saisons

Lillian Savage, The Royal Household

Ellie Smith, The Wolseley

Lydia Uglow, Pretty Sweet

Kitchen

Daniel Cornish, Belmond Le Manoir aux Quat' Saisons

Charlie Crote, The Ritz, London

Rich Henderson, Restaurant Hywel Jones by Lucknam Park

Dwayne Marcellin, HSBC Restaurant Associates

Jamaar Semper-House, Restaurant Hywel Jones by Lucknam Park

Judges

Honorary President of the AAE 2019: Jason Atherton, Chef Patron, The Social Company

Chairman of the AAE: John Williams MBE, Executive Chef, The Ritz London

Joint Chairmen of Kitchen: Martyn Nail, Executive Chef, Claridge’s and Hywel Jones, Head Chef, Restaurant Hywel Jones by Lucknam Park

Joint Chairmen of Pastry: Yolande Stanley MCA, The Pastry Training Company & Sarah Hartnett, Pastry Consultant

Joint Chairmen of Service: Sergio Rebecchi, Director, Serenata Hospitality and John Cousins, Director, The Food and Beverage Training Company

Sponsors

The Royal Academy of Culinary Arts is immensely grateful to the sponsors of the AAE 2019: ACT Clean; Berkmann Wine Cellars (product); Evolve Hospitality Recruitment; Maple from Canada; Champagne Laurent-Perrier; Maldon Crystal Salt Company; L’Unico Caffe Musetti; Savoy Educational Trust (Scholarship); Robert Welch; Woods Foodservice; The Caterer (Media Partner); The Staff Canteen (Media Partner).

Prizes and Gala Presentation Dinner

The winning candidates were invited to a Gala Dinner at Claridge’s on Friday 12th July, at which they were presented with a diploma recognising their achievement. All finalists were presented with a magnum of Laurent-Perrier champagne and Kitchen and Pastry finalists were presented with a chef’s jacket (thanks to Continental Chef Supplies), whilst Service finalists were presented with a lapel pin. The candidate who scored the highest mark in each section – the Royal Academy of Culinary Arts Young Chef, Young Pastry Chef or Young Waiter of the year – was announced at the dinner and was presented with prizes including a scholarship, thanks to the Savoy Educational Trust, Knives thanks to Robert Welch, a specially commissioned engraved Silver Trophy and work experience at The Fat Duck, thanks to Heston Blumenthal and Social Company thanks to Jason Atherton.

 

Patron of the Royal Academy of Culinary Arts: His Royal Highness The Prince of Wales