Graduate Awards Lunch
One of the highlights of this past autumn for me was attending the Craft Guild of Chefs Graduate Awards Lunch at the Royal Garden Hotel . This lunch not only recognized outstanding and talented young people , it also celebrated the 15th Anniversary of the Awards .
Steve Munkley , Vice President of the Craft Guild of Chefs and the founder of the awards , welcomed guests and introduced the Graduate Award finalists . He also noted that 25 former Graduate Award achievers were attending the lunch and three – Richard Edwards , Mark Froydenlund and Salin Kaizim – were in the kitchen preparing the lunch . Steve went on to say that a total of seven chefs made the grade in the 2017 final exam – five in the kitchen examination and two in pastry .
The 2017 Graduate Awards Top Achievers .
Following the exceptional lunch , an excellent video further explained what is involved in the awards program ’ s rigorous testing program . According to Steve , “ We had candidates from some of the UK ’ s top restaurants . That is a testament to how highly regarded these awards are . We now have more than 60 graduate chefs in our Hall of Fame .”* So much to be proud of !
The young people who achieved this distinguished award include :
Gilles Varone from Petrus Restaurant
Joe Payne from Andre Garrett Restaurant at Cliveden House
Vince Vermeulen and William Keeble from Belmond Le Manoir aux Quat ’ Saisons
Lewis Kuciers from the Black Bull at Blidworth . All excelled in the kitchen .
Amy Rose Plumb from Titchwell Manor Hotel
Hannah Catley from Chiltern Firehouse . The pastry achievers .
This was a delightful . delicious way to celebrate 15 years .
MKE
* Quote taken from an article on the Graduate Awards which appeared in Stockpot , The Craft Guild of Chefs magazine .
Main course dish prepared by previous graduate award achiever Mark Froyendelund .
Menu
Linguini Crab , Thai shellfish consommé Prepared by Richard Edwards , Executive Chef-Lartington Hall
Slow Roasted Gressingham Duck with a Hazelnut and Caramel Glaze , Ceps , Rosti , Elderberries and Cabbage Pickle Prepared by Mark Fraydenlund , Chef Patron-Marcus Waring at the Berkeley
Vanilla Muhallebi , Peach & Raspberry Jelly , Caramelised Almond Shard , Peach Sorbet & Raspberry-Rose Sauce Prepared by Selin Kaizim , Chef Director-Oklava
Those who participated in the 2017 Graduate Awards .
4 THE LONDON & UK DATEBOOK