Founded in 1980, the Royal Academy of Culinary Arts is Britain’s leading professional association of Head Chefs, Pastry Chefs, Restaurant Managers and quality suppliers.
The objectives of the Academy are to:
- Secure the future of the hospitality industry through the education and training of young people, as well as the provision of career opportunities
- Recognise and reward talent and skill within the hospitality industry
- Raise standards and awareness of food, food provenance, cooking and service through example and education
- Connect like-minded people who support the Academy’s ethos
The Academy’s objectives are realised through a number of core education and training initiatives aimed at all ages and stages of development from teaching school children through to the Continual Professional Development of established chefs, pastry chefs and waiters. They are:
Aside from the above, the Academy participates in numerous other events and activities which reflect its aims and objectives. The Academy also maintains links with other organisations that share in the common goal of securing the future of the industry.
The Academy is recognised as one of the industry’s leading voices and regarded as an authority on a broad range of issues relating to its expertise, including education and training, employment, health and hygiene. Working with suppliers of top quality culinary products is also vital to the Academy in order to maintain the high standards to which we are committed. Members are united in the common purpose of supporting the future of the industry through thorough and extensive education and training. To maintain this status and influence as a significant working association, members are expected to invest their time in the Academy’s various activities.