Le Manoir staff feature strongly in Annual Awards of Excellence
09 December 2010
Semi Finalists 2011
Following an unprecedented number of entries the Academy of Culinary Arts is delighted to announce the names of the AAE 2011 Semi-Finalists. Members of staff at Le Manoir who have reached the semi-finals are as follows:
Kitchen: Roman Fouquet
Pastry: Paul Dickinson, Elena Floarea, Stefan Howells
Service: Tina Diefenbach, Aniello Rea
The AAE is the most prestigious award available to young people in the hospitality industry today, recognising and encouraging the most talented up and coming Chefs, Pastry Chefs and Waiters. Since it began in 1983 almost 400 young people have achieved the award, setting them off on highly successful career paths.
The AAE is not a competition, rather an examination; all or none of the candidates can achieve the award depending on their ability to attain the standard of excellence set by the judges. All those who successfully reach this standard will win the AAE. In addition the winning candidate who scores the most marks in each section will be named the Academy of Culinary Arts Young Chef, Young Pastry Chef and Young Waiter 2011.
Semi-Finals will take place around the country at the end of January:
Thursday 27th January 2011:
Kitchen and Pastry Semi-Finals at Thames Valley University
Kitchen and Pastry Semi-Finals at University College Birmingham
Kitchen Semi-Final at Westminster Kingsway College
Saturday 29th January 2011:
Service Semi-Final at The Ritz, London
Monday 31st January 2011:
Service Semi-Final at the Turnberry Resort, Scotland
Chefs can be tested on a variety of food preparation and cookery tasks from making a salad to butchery skills and must demonstrate that they can prepare a variety 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, whilst having 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 including product knowledge, technical service skills, interpersonal skills and teamwork.
Honorary President of the AAE 2009: HESTON BLUMENTHAL OBE, Chef Patron, The Fat Duck
Chairman of the AAE: JOHN WILLIAMS MBE, Executive Chef, The Ritz
Chairmen of Kitchen: MARTYN NAIL, Executive Chef, Claridge’s and ADAM BYATT, Chef Patron, Trinity
Chair of Pastry: YOLANDE STANLEY MCA, Senior Lecturer in Patisserie, Thames Valley University
Chairman of Service: SERGIO REBECCHI, Managing Director, Chez Nico Restaurants
The Academy of Culinary Arts is immeasurably grateful to the sponsors of the Annual Awards of Excellence 2011: National Skills Academy for Hospitality, Savoy Educational Trust, G.H.Mumm Champagne, John Lewis, City & Guilds, Maldon Sea Salt, Gressingham Foods and Allens of Mayfair; to media partner Caterer & Hotelkeeper, without whose help, morally and financially, the awards would not be possible.
Raymond Blanc and all at Le Manoir aux Quat'Saisons wish our young staff members the very best of luck in the forthcoming semi-finals.
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