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First-year UWL student Charlotte Vicars has been recognised among the UK’s top young pastry chefs after achieving the Royal Academy of Culinary Arts’ Annual Award of Excellence (AAE).
Charlotte, a BSc Culinary Industry Management student at UWL’s London Geller College of Hospitality and Tourism (LGCHT) earned the accolade after competing in the pastry final held at the University recently. She was mentored throughout the competition by Ben Christopherson, Senior Lecturer in Patisserie and Confectionery at UWL.
The AAE celebrate outstanding young talent in the hospitality industry recognising exceptional chefs, pastry chefs, and waiters under the age of 26. Widely regarded as one of the most prestigious accolades in the profession, the awards recognise skill, creativity and craftsmanship at the very highest level.
A demanding pastry final challenge
For the final, Charlotte was given five and a half hours to showcase her technical ability and creativity across a series of complex tasks. Her brief included:
- A Chocolate Amenity – a large-scale chocolate showpiece, on an Easter theme
- Sixteen praline bonbons
- Sixteen hot cross buns
- Eight seasonal trifles
The competition required precision, organisation and the ability to deliver top quality pastry under intense time pressure.
Reflecting on her achievement, Charlotte said: “I am incredibly grateful to have achieved the award. It was a pleasure to serve nationally renowned chefs, and it has built my confidence, encouraging my creativity while revisiting traditional pastry skills.
“It wouldn’t have been possible without the support of the University, kitchen staff and lecturers who encouraged me throughout my practices, and my mentor Ben Christopherson.”
Ben Christopherson praised Charlotte’s dedication and professionalism throughout the competition: “This competition represents one of the highest standards within the culinary profession, and Charlotte’s success reflects exceptional dedication, technical ability, and commitment to her craft.
“Congratulations, Charlotte – your journey is an inspiration to our entire community, and we can’t wait to see what comes next.”
From UWL to Claridge’s
Charlotte will receive her award at a formal ceremony at Claridge’s in Mayfair on 28 July when the Young Pastry Chef of the Year will be announced.
Her success highlights LGCHT’s commitment to nurturing talent, championing ambition, and creating opportunities for students to excel on national and international stages through industry engagement and hands-on learning.
A mentor and mentee partnership
Ben Christopherson is currently preparing to take part in the Royal Academy of Culinary Arts Master of Culinary Arts competition for senior chefs – an elite event held once every four years, with the semi-final on 19 May. Only nine pastry chefs have ever achieved the award.
Charlotte will support Ben during the competition as his commis chef, continuing a mentor-mentee partnership that reflects LGCHT’s collaborative learning culture.
Chef News is sponsored by The Kitchen Porters Club
