TEL. 020 8673 6300

Application Form – ENTER NOW
Take part in the industry’s most distinguished award for young Chefs, Pastry Chefs and Waiters for the chance to win up to £2000 worth of prizes! Open to Chefs, Pastry Chefs and Waiters aged between 20 and 26.
Submit your entry along with the following:

Your answers to PART A & PART B
Your CV
A recent passport photograph of yourself
Contact: Daniel Moriss-Jeffery
Annual Awards of Excellence
Royal Academy of Culinary Arts
53 Cavendish Road London SW12 0BL
Telephone: 020 8673 6300 or e-mail to: daniel@raoca.org.uk

Closing date for entries is Wednesday 31st January 2018
N.B. Don’t forget that your name or the name of your workplace MUST NOT be
indicated on your answers and KEEP A COPY of your entry for your own
reference!

SECTION(Please Tick)

KitchenPastryService

Your Contact Details

Title

MrMrsMiss

Work Detail

N.B if you are an employed in the hotel, please indicate the kitchen or restaurant in which you work.

HOME DETAILS

Please indicate which address should be used for all correspondence

Work addressHome address

JACKET SIZE IN INCHES Kitchen & Pastry entrants only

N.B. Jackets are presented to winners (Kitchen & Pastry) at the Gala Presentation Dinner. Winners of the Award in Service will receive a lapel pin. The Royal Academy of Culinary Arts will order jackets according to the size indicated on this form and accept no responsibility for jackets which do not fit.

TO BE SIGNED BY MANAGER/EMPLOYER to NAME OF MANAGER/EMPLOYER

I confirm that this entry is the work of the above signed candidate, that I am aware of the requirements of the competition and also confirm support for their entry to the Annual Award of Excellence.

RULES

  • Candidates must be aged between 20 and 26 at the close of entries on 4th February 2019
  • Candidates must currently be working full-time as a chef, pastry chef or waiter and should have been doing so for a minimum of two years
  • Candidates must be in full-time employment in the UK
  • Candidates must have a working knowledge of written and spoken English
  • Previous AAE winners are not eligible to enter
  • Applications, copies of certificates and photographs cannot be returned
  • All prizes are non-transferable
  • Any trips that might be included as part of the bursary awarded to the overall winners include travel from the UK only and in signing this entry form the candidate agrees to make him/ herself available for said trips on the dates organised by the Royal Academy of Culinary Arts
  • In all matters the judges’ decision is final
  • Award winners will be ineligible for the bursary should they leave the hospitality industry between the date of the Award presentation and the date of the scholarship.

PASTRY & SERVICE CANDIDATES

  • All PASTRY & SERVICE candidates please answer questions 1-3.
  • Your name, or the name of your workplace MUST NOT be indicated anywhere on your answers as all entries are judged impartially.
  • Based on your Entry Questions answers and your CV the Pastry or Service Judges Committee will assess your suitability for the competition.
  • Answer the following questions in no more than 50 words each:

1. What inspired you to become a pastry chef/waiter?


2. What do you consider to be the TWO major achievements of your career to date?


3.Briefly describe TWO things that you hope to gain in the future if you achieve the AAE this year?

    Kitchen

    • Create a modern interpretation of four plated portions of French Trimmed Rack of Lamb.
    • Include three seasonal garnishes; 2 vegetables, 1 starch, plus a sauce.
    • Please submit the recipe including a method and costing for four portions.
    • * Please note that should you be successful and reach the final in June, you will be required to prepare and serve your French Rack of Lamb to the judges.
    • Based on your recipe method and costings the Kitchen Judges Committee will assess your suitability for the competition.
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