PRESS RELEASE: MONDAY 31^ST JANUARY 2022

MASTER OF CULINARY ARTS 2022 OPEN FOR ENTRIES

On 31^st January 2017, 35 years after it was first established, the Royal Academy of Culinary Arts launched the eighth Master of Culinary Arts (MCA), at The Corinthia London.  Based on the Meilleur Ouvrier de France (MOF), the MCA is the UK hospitality industry’s most prestigious award for head chefs, pastry chefs and restaurant managers.

“The MCA is the highest honour in the catering industry; it examines the very finest details in service, pastry and kitchen and is the pinnacle of each discipline.  For me, a Master of Culinary Arts is a person who strives for perfection in their profession and has the grace and elegance to promote our craft to the next generation.”  John Williams MBE, Executive Chef, The Ritz London/Chairman, Royal Academy of Culinary Arts

WHAT IS THE MASTER OF CULINARY ARTS?

Inaugurated in 1987, The Master of Culinary Arts is held every four years and is seen to be the ultimate accolade, awarded in recognition of outstanding craftsmanship, for Chefs, Pastry Chefs and Restaurant Managers in the UK.  Inspired by Michel Bourdin, then Chef de Cuisine at The Connaught and supported by Albert and Michel Roux OBEs the MCA was based on the Meilleur Ouvrier de France (MOF) and was originally known as the Meilleur Ouvrier de Grande Bretagne.

The MCA represents the very best in craftsmanship in cooking, pastry and service.  It is a priority in the Royal Academy’s continuing efforts to improve the standards of food, cooking and service while, at the same time, raising the professional status of Chefs, Pastry Chefs and Restaurant Managers.  Winners of the MCA carry the title for life and become role models for future generations.  Through the MCA, we can encourage young people to aspire to be the best thus securing a better future for the hospitality industry.

The award of Master of Culinary Arts (MCA) is conferred on those who have displayed mastery of the complex and specialised knowledge and skills in culinary arts which are required to be a first-class Chef, Pastry Chef, or for Restaurant Management and Service.  The holder of the MCA is able to prove advanced technical skill and professional ability; accept accountability for their decision-making; contribute to supervision and management; demonstrate comprehensive knowledge of the principles of sustainability and the viability of our food sources throughout the scope of the food chain; demonstrate leadership and support the development of others; and act in the best interests of the culinary arts profession.

ENTRY REQUIREMENTS       

To enter the MCA candidates must be currently employed full-time within the United Kingdom as a Chef, Pastry Chef or in Restaurant Management and Service.

Full details of how to enter can be found on our website:

www.royalacademyofculinaryarts.org.uk/what-we-do/master-of-culinary-arts

Applicants must also have:

• At least 10 years full-time experience in their specific trade (not necessarily consecutively).
• A range of industrial experience at various levels including at least three years at a senior level.
• A broad knowledge of traditional and modern gastronomy and service.
• The ability to demonstrate a range of their specific trade skills at an advanced level under pressure.
• Undertaken a range of activities as part of their own continuing professional development.
• Contributed to the training and development of others.
• A working knowledge of written and spoken English.

MCA 2022 SCHEDULE

For further information or to enter the MCA 2022 please e-mail: daniel@royalacademyofculinaryarts.org.uk

Notes:

Committees and Judges

Chairman of the MCA: David Pitchford, Proprietor, Reads Restaurant with Rooms

Chefs

Chairman:                    Idris Caldora MCA, Executive Chef, Adopt a School

Committee:                 André Garrett MCA, Executive Head Chef, The Corinthia London

Martin Green MCA, Head Chef, Whites Club

John Williams MBE, Executive Chef, The Ritz London

Jeff Galvin MCA, Chef Patron Galvin Restaurants

Adam Smith MCA, Executive Chef, Coworth Park

Adam Bennett MCA, Chef Director, The Cross at Kenilworth

Pastry Chefs

Chairmen:                    Michael Nadell

Committee:                 Benoit Blin MCA, Head Pastry Chef, Belmond Le Manoir aux Quat’Saisons

William Curley MCA, Patissier-Chocolatier, William Curley

Denis Drame MCA, Executive Chef, The Taste Lab, Classic Fine Foods

Yolande Stanley MCA, Consultant Pastry Chef Lecturer, The Pastry Training Company

Restaurant Management & Service

Chairmen:                    Silvano Giraldin, Director, Le Gavroche

Sergio Rebecchi, Director, Serenata Hospitality

Vice Chairmen:            John Cousins, Director, The Food and Beverage Training Company

                                    Didier Garnier, Proprietor, Le Colombier

Committee:                 Mourad Ben Tekfa MCA, Restaurant Director, The Seren Collection

Luigi Cagnin MCA, Restaurant Manager The Ritz Restaurant

Joël Claustre MCA, Operations Director Bill's Restaurants

Alessandro Fasoli MCA, Director of Operations The Woodspeen - The Clockspire

Simon Girling, Director of Food and Beverage The Ritz London

Rémy Lysé, Chief Operating Officer The Arts Club

Michael Newton-Young MCA, Proprietor Chez Moi Restaurant

Robert Rose MCA, Restaurant Director, Core by Clare Smyth

Thierry Tomasin MCA, Restaurant Director, Savoy Grill - Gordon Ramsay

Elaine Watson MCA, Food and Beverage Trainer The Gleneagles Hotel

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; 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

Managing Director: Richard Larkin