Jul 4, 2013 - Some of the UK's top Chefs, Pastry Chefs and Restaurant Managers have ... William Best ... RESTAURANT MANA
Press Release: Thursday 4th July 2013
HOSPITALITY INDUSTRY STARS AMONGST MASTER OF CULINARY ARTS 2013 FINALISTS Some of the UK’s top Chefs, Pastry Chefs and Restaurant Managers have been named Finalists in the 2013 Master of Culinary Arts, following tough Semi-Finals held over the last two months. The Royal Academy of Culinary Arts revealed the 17 Finalists as follows: CHEFS William Best David Bush Robin D’Souza Jeremy Ford Frederick Forster Jeff Galvin Raj Holuss Steve Love
Sous Chef Senior Chef de Partie Senior Sous Chef Chef Director Head Chef Chef Patron Sous Chef Chef Proprietor
Wiltons Restaurant House of Commons Le Meridien Piccadilly Restaurant Associates The Boundary, Shoreditch Galvin Restaurants The Ritz London Love’s, Birmingham
Patissier Chocolatier Executive Pastry Chef Senior Sous Chef Pastry
William Curley Pennyhill Park Hotel & Spa Le Manoir aux Quat’Saisons
PASTRY CHEFS William Curley Denis Drame Paul Williams
RESTAURANT MANAGEMENT AND SERVICE Mourad Ben Tekfa Luigi Cagnin Sergio Cappello David Galetti Robert Rose Elaine Watson
Restaurant Director Deputy Restaurant Manager Restaurant Manager Head Sommelier Restaurant Manager Food & Beverage Support Services Manager
Le Manoir aux Quat’Saisons The Ritz London The Travellers Club Le Gavroche Gordon Ramsay Royal Hospital Road Gleneagles Hotel
The Finals will take place on Saturday 21st September at Le Gavroche for Restaurant Management & Service; Saturday 28th September at Westminster Kingsway College for Pastry Chefs; and Saturday 12th October at University College Birmingham for Chefs. The winners of the MCA will be announced at a Gala Presentation Dinner to take place at Claridge’s on Thursday 31st October. WHAT IS THE MASTER OF CULINARY ARTS (MCA)? The MCA is the four-yearly award, run by the Royal Academy of Culinary Arts, which seeks out the UK’s top Chefs, Pastry Chefs and Restaurant Managers. Launched in 1987 and originally based on the French MOF (Meilleur Ouvrier de France), to win the MCA is the ultimate triumph awarded in recognition of outstanding craftsmanship in cooking, pastry and service. Winners carry the title for life, they include Claire Clark MCA, Benoit Blin MCA, André Garrett MCA and Diego Masciaga MCA. Chairman of the Judges: David Pitchford, Proprietor, Reads Restaurant with Rooms Chairman of the Chefs: Idris Caldora MCA, Executive Chef, Chefs Adopt a School Chairmen of the Pastry Chefs: Michel Roux OBE MOF and Michael Nadell, Chef Patron, Nadell Patisserie Chairman of Restaurant Management and Service: Silvano Giraldin, Director, Le Gavroche
SPONSORS The MCA 2013 is sponsored by ACT Clean, Aubrey Allen, Berkmann Wines, L’Unico Cafe Musetti, Laurent Perrier, Ritter Courivaud, Speyside Glenlivet and Wedgwood. For further information on the MCA or the Royal Academy of Culinary Arts, interview opportunities with judges / past winners or images contact Susannah Oates at
[email protected] / 020 8673 6300. ENDS NOTES TO EDITORS: MCA 2013 SEMI-FINAL TASKS The Chefs Semi-Finals took place on Tuesday 25th and Wednesday 26th June at the University of West London. During a six and a half our exam candidates had to produce a Timbale de Filet de Sole Carème for eight covers; a duck dish, for eight covers, of their own design as submitted as part of their entry to the competition; and a Tarte au Citron with a sauce or garnish of the candidate’s choice. The Pastry Chefs Semi-Final took place at Westminster Kingsway College on Saturday 18th May. During the eight hour examination candidates were required to produce a 10 portion rose and raspberry celebration cake; two varieties of afternoon tea sponge; 20 small milk loaves; three types of Sablés: Sablés à la Poche, Sablés Hollandaise and filled Sablés; and 10 glass desserts. The Restaurant Management & Service Semi-Final took place at The Connaught on Monday 3rd June. Candidates undertook tasks including cocktail making, wine decanting, systematic wine tasting, cheese identification, carving smoked salmon and duck, preparation of Steak Tartare and a pineapple. MCA 2013 FINALS Chef Finalists will have six and a half hours to prepare and present a whole poached turbot with three garnishes and a saddle of venison with three garnishes, each for eight covers and to be presented on a silver platter. Pastry Chef Finalists will have to present a large centrepiece along a musical theatre theme then during the nine hour examination will have to produce a small centrepiece inspired by their main piece; a Gateaux St Honoré; Lollipops; Croissants and sweet pastries; and six portions of a plated dessert as designed for their entry to the competition. Restaurant Management & Service Finalists will be assessed in their preparation for and the service of a four-course meal together with an aperitif, four wines and a digestive, for a table of three covers and a table of four covers. COMMITTEES AND JUDGES Chairman of the Judges: David Pitchford, Proprietor, Reads Restaurant with Rooms CHEFS Chairman: Idris Caldora MCA, Executive Chef, Chefs Adopt a School Michael Coaker, Lecturer in Culinary Arts, University of West London Michael Dutnall MCA, Chef de Cuisine, Le Meridien Piccadilly André Garrett MCA, Head Chef, Galvin at Windows Paul Gayler MBE, Executive Chef, The Lanesborough Martin Green MCA, Head Chef, Whites Club Nigel Haworth, Joint Managing Director / Chef Patron Northcote Georg Heise MCA, Proprietor, George’s Patisserie & Delicatessen James Holah MCA, Head Chef, Clarke’s Restaurant John King, Director, L & J King Ltd Jérôme Ponchelle MCA Keith Stanley MCA, Head Chef, The Royal Society Peter Taylor, Catering Consultant Brian J. Turner CBE John Williams MBE, Executive Chef, The Ritz London PASTRY CHEFS Chairmen: Michel Roux OBE MOF and Michael Nadell, Chef Patron, Nadell Patisserie Ernst Bachmann, Bachmann’s Patisserie Benoit Blin MCA, Head Pastry Chef, Le Manoir aux Quat’Saisons Claire Clark MCA Robert Mey CMA Yolande Stanley MCA, Lecturer in Patisserie, Westminster Kingsway College
RESTAURANT MANAGEMENT AND SERVICE Chairman: Silvano Giraldin, Director, Le Gavroche John Cousins, Director, The Food and Beverage Training Company Didier Garnier, Proprietor, Le Colombier Sergio Rebecchi, Managing Director, Chez Nico Restaurants Francois Bertrand MCA, Group Head Sommelier, Marc Ltd Jean-Claude Breton, Restaurant Gordon Ramsay Joël Claustre MCA, Searcys Club Director, Searcys Club The Gherkin Brian Clivaz, Chief Executive, Langan’s Restaurants Bradley Gent MCA, Restaurant Manager, Reads Restaurant with Rooms Simon Girling, Executive Food and Beverage Operations Manager, The Ritz London Jean-Luc Giquel, General Manager, The Cinnamon Club Jean Kessler MCA, Barclays Emmanuel Landré MCA, General Manager, Le Gavroche Rémy Lysé, Chief Operating Officer, The Arts Club Diego Masciaga MCA, Director and General Manager, The Waterside Inn Michael Newton-Young MCA, Managing Director, JMK Classic Catering Vito Scaduto MCA, The Three Gables Thierry Tomasin MCA, Proprietor, Angelus ROYAL ACADEMY OF CULINARY ARTS Leading the hospitality profession by example – shaping the future through education. Founded in 1980, the Royal Academy of Culinary Arts is Britain’s leading professional association of Head Chefs, Pastry Chefs, Restaurant Managers and suppliers. Its objectives are primarily focused on the education and training of young people in the hospitality industry through the provision of career opportunities; recognising and rewarding talent and skill; and raising standards and awareness of food, food provenance, cooking and service. Members are united in the common purpose of supporting the future of the industry through thorough and extensive education and training. The Academy fulfils this aim through a number of education initiatives such as its charity Chefs Adopt a School; its Chefs Apprenticeship Programmes at Bournemouth and Poole College, the University of West London and Westminster Kingsway College; the Annual Awards of Excellence and the Master of Culinary Arts. Patron: His Royal Highness The Prince of Wales President: Brian Turner CBE Chairman: John Williams MBE
