Four dazzling young chefs have pushed the boundaries and achieved one of the most prestigious honours in the UK culinary industry.
Jack Alibone, commis chef at the House of Commons, Jordan Bailey, commis chef at The Elephant Restaurant in Torquay, Chris Kenny, demi-chef de partie at Le Manoir Aux Quat’Saisons, and Emily Webb, first commis chef at the Royal Garden Hotel, were pronounced Craft Guild of Chefs graduates at a glittering awards luncheon.
Hundreds of influential guests attended the ceremony at the Royal Garden Hotel, London, to see the talented foursome collect their coveted scrolls of honour.
Only 11 made it to the grueling final cookery and theory exam at Thames Valley University last Thursday, tasked with achieving more than 85 percent to make it into the Guild hall of fame.
To celebrate their achievement, each graduate won a study tour to Luxembourg with Villeroy & Boch and a Scottish fish farm arranged by James Knight of Mayfair.
The title of Highest Graduate Achiever went to Jack, who came away with 87 percent and also earned a three day study tour to the south of France, courtesy of Schwartz Spices, hosted by its concept development chef, Steve Love.
Mentors and employers did not miss out either, with Gary Jones of Le Manoir Aux Quat’Saisons receiving an award for his overwhelming commitment to training his protégé.
Craft Guild of Chefs vice president and organiser Steve Munkley said the new graduates should be extremely proud of their achievements. “Eleven chefs reached the final stage, who were all focused and there was a good vibe coming from the kitchen,” he said. “The four graduates, however, really shone and all had their own particular area of competence.
“Chris Galvin, our chairman of examiners, had never been to this event before and thought it was fabulous, he’d never seen young chefs tested so thoroughly with such a level of support.
To impress top chefs who have been in the industry more years than they care to remember is no mean feat and all four graduates thoroughly deserve the recognition they worked so hard for.”
The 2010 Craft Guild of Chefs’ Graduate Awards give chefs who are 23 or under the chance to come back and test the skills they have learned since leaving college.
The programme is open to those who believe they can first impress with a paper entry based on strength of entry and mentor’s reference, and, if successful, pass a regional cooking test.
After this, the heat is really on, with remaining contenders tasked with impressing a fastidious panel of examiners with everything from fishmongery and butchery skills to classical methods. A mystery basket is also thrown into the mix to test candidates’ ability to think on the spot.
“On top of the wonderful privileges they receive from the Craft Guild and its partners, plus the opportunity to gain new skills and build on their CV, our new graduates have instantly elevated their status in the culinary industry ten-fold,” said Steve.
Launched in 2003 to formally recognise a young working chef’s culinary excellence, the Graduate Awards were this year sponsored by CCS, James Knight of Mayfair, Justerini & Brooks, The London Meat Co, Pommery Champagne, Reynolds, Royal Garden Hotel, Savoy Educational Trust, Villeroy & Boch and Worshipfull Company of Cooks.