Thank you to all who participated in the survey for the Annual Awards of Excellence 2020. Having reviewed the results and taken on board all the responses, I am writing to let you know that we are not able to rearrange the Awards at the moment. However, it is our intention to run the Awards in 2021.

As you are aware, our industry is facing one of the most challenging times in its history. Admirably, there were many of you who would have liked to continue the awards despite the current situation and for this we commend you. At the same time, however, there are candidates who are under very different circumstances and simply, through no fault of their own, cannot make this commitment at this time.

We want to ensure that all candidates are given every possible tool in their arsenal to compete at the highest standard, but at this moment there are forces greater than us that we must keep in mind, most importantly our candidate’s safety.

We will contact all Semi-Finalists when the 2021 Awards are launched to invite them to compete at the Semi-Final stage. If they are able to compete, we will provide them with a detailed description of their next steps as early as possible.

We are aware that this news may be disappointing for some and relief for others but, in the meantime, we encourage you all to continue to show determination no matter what the next few months may hold and we very much look forward to seeing you all in 2021 fit, healthy and more ready than ever.

Your sincerely,

John Williams MBE
Chairman of The Annual Awards of Excellence
Chairman and Trustee
Royal Academy of Culinary Arts

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The Annual Awards of Excellence (AAE), established in 1983, are the most prestigious awards available to young people in the hospitality industry today.

By recognising the most talented up and coming chefs, pastry chefs and waiters, these remain the only awards to cover all three categories of kitchen, pastry and service. The AAE is not just a competition but an examination, which means that every candidate has the chance to take home an award. It all comes down to their ability to meet the level of skill and excellence demanded by the judges. The top-scoring recipients of the AAE in each category will also be presented with the Royal Academy of Culinary Arts Young Chef, Young Pastry Chef and Young Waiter of the Year awards. Each year the Young Chef, Young Pastry Chef and Young Waiter of The Year are awarded a once in a lifetime scholarship trip. You can read the 2017 winners trip reports below: Elena Bockshecker, Young Pastry Chef of The Year 2017 – LA Trip Report Lewis Hunter, Young Waiter of The Year 2017 – LA Trip Report Henry Wadsworth, Young Chef of The Year 2017 – LA Report

Who can enter?

Young people (aged 20-26) and working full-time in the UK as chefs, pastry chefs or waiters. Each entrant must submit a C.V. headshot photo and answer three questions.

Chefs can be tested on a variety of food preparation and cookery tasks, from making a salad to butchery skills. They must demonstrate that they can prepare a number of dishes including soups and dessert and a piece of their own free interpretation.
Pastry Chefs will be expected to demonstrate the ability to work with many different kinds of materials including detailed chocolate and sugar work, and a creative presentation piece, as well as an excellent grounding in baking and plated desserts.
Waiters are tested on their knowledge and skills in a wide range of food and beverage service aspects. These include product knowledge, technical service skills, interpersonal skills and teamwork.

Past Winners

A full list of past Annual Awards of Excellence winners can be seen here: AAE past winners 1988 -2019

Why you should enter?

Becoming an Annual Awards of Excellence winner has propelled many young careers over the years. Read how it affected household names such as Nathan Outlaw, Mark Sargeant and Clare Clark MCA along with many others here: AAE Case Study Why you Should Enter

Prizes

The three top-scoring Annual Awards of Excellence Winners will receive the following: The accolade of Young Chef, Young Waiter, Young Pastry Chef of The Year £2000 bursary thanks to the Savoy Educational Trust The bursary from the Savoy Educational Trust will take the form of an educational trip. Past trips include visits to New Orleans; Dubai; Mexico; Champagne; Tuscany; Barbados; St Lucia; Los Angeles; Hong Kong and Shanghai; Quebec and Los Angeles. A Robert Welch Knife Work experience at Pollen Street Social with thanks to Jason Atherton Work experience at The Fat Duck with thanks to Heston Blumenthal Invited to money can’t buy hospitality experiences and exclusive Royal Academy of Culinary Arts events and trips A specially commissioned engraved Silver Trophy thanks to Gordon Hogg and Finclass All Service Semi-Finalists and Finalists are invited to direct entry to the Gold Service Scholarship The Royal Academy of Culinary Arts Young Chef of The Year will gain automatic entry to the Final of Craft Guild of Chefs, National Young Chef of The Year All Annual Awards of Excellence Achievers receive the following: Champagne Laurent-Perrier Jeroboam AAE Lapel Pin Chefs Jacket courtesy of Continental Chef Supplies Membership of the AAE Alumni

Our sponsors

Our committee members consist of

AAE-Jason-Atherton

Jason Artherton

Honorary President

John-Williams-MBE

John Williams MBE

Chairman of the AAE

award-team-img2

Martyn Nail

Chairman of Kitchen

Hywel Jones

Chairman of Kitchen

AAE-Yolande-Stanley

Yolande Stanley MCA MBE

Chairman of Pastry

Sarah Hartnett

Chairman of Pastry

Sergio Rebecchi

Chairman of Service

John Cousins

Chairman of Service

AAE Judging Committees

Our judging committee is made up of leading figures from the hospitality industry. Download PDF List