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Bob Walton, who is also president of The Restaurant Association, said that the standard this year was higher than ever.
“We say that every year, but this year it was absolutely true. There
were very few points separating out the finalists. The industry should
be proud of these youngsters. They are the future of the industry.”
During the national finals, chef competitors had to prepare and serve
a meal for four people from a mystery basket of ingredients that
included grouse and sea bass. Chefs were judged on their choice of
dishes, balance of menu, their cooking skills and timing, while the
waiters were judged on their skills in serving the meal, customer
contact skills and wine service skills.
Raymond said: "It is always exciting to lead young people and teach them how to succeed. A huge well done to Chris from us all at Le Manoir."
Above: Gary Jones congratulates Chris Kenny at the Young Chef Young Waiter Awards on 19 October
Chairman of the chef judges was Bruce Poole (Chez Bruce), with Angela
Hartnett (Murano), John Campbell (john Campbell at Coworth Park), Matt
Christmas (Chez Bruce), Rebecca Dougill (Darlington College), David
Everett-Mathias (Le Champignon Sauvage, Cheltenham), Gary Jones (Le
Manoir aux Quat’ Saisons), David Mulcahy (Sodexo), Theo Randall (Theo
Randall at the InterContinental) and Marcus Wareing (Marcus Wareing at
Raymond Blanc's new book, Kitchen Secrets, featuring recipes from Kitchen Secrets Series 1 & 2 and many more, was published by Bloomsbury on 14 February and is available to buy online from Amazon, from Le Manoir aux Quat'Saisons, Brasserie Blanc, Maison Blanc, and from online and retail bookstores.
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