Chris Galvin to head judging panel of the Craft Guild of Chefs Graduate Awards 2011

Galvin, who with his brother Jeff, head a number of award winning restaurants in London including Galvin Bistrot de Luxe and Galvin at Windows at the Hilton Hotel, was so impressed with the standard and support at last year's final cooking exam, he has signed up for a second year. Launched in 2003 to formally recognise a young working chef's culinary excellence, the Graduate Awards have gone from strength to strength, testing the knowledge and skills of chefs in a series of culinary challenges in a high pressured environment. Steve Munkley, Craft Guild vice president and executive chef at London's Royal Garden Hotel, said they were now keen to hear from more young chefs who wanted to test their abilities to the limit. "We want to hear from chefs who are 23 or under who want to put themselves forward for the chance to prove they have taken the skills they learnt in college to the next level," said Munkley. "It's not a competition but a way to say, yes, I'm making great strides up the career ladder as verified by the best chefs in the industry." Becoming a graduate however is no mean feat and, of the 11 chefs who made it to last year's final exam, only four received the 85% needed to make the Craft Guild hall of fame. After submitting entries by email, a select few will be asked to take a regional cooking test at the University College Birmingham or Thames Valley University in London on June 30. Chefs who make it through will then be invited to take a final cooking exam at Westminster Kingsway College, London, on September 1, judged by a panel of top chefs. This year's successful graduates will be announced in front of hundreds of influential guests at a glittering awards luncheon at the Royal Garden Hotel on September 6. In addition to gaining an industry recognised achievement for CVs, a host of amazing opportunities are opened up as a graduate, including a study tour to Luxembourg with Villeroy & Boch and a Scottish fish farm trip arranged by James Knight of Mayfair. The highest achiever also receives a special prize. House of Commons commis chef Jack Allibone, who was the highest achiever last year, received a three day study tour to the south of France courtesy of McCormick's Schwartz Spices, hosted by its concept development chef Steve Love. Mentors and employers do not miss out either. Last year it was Gary Jones of Le Manoir Aux Quat' Saisons who received the employer's trophy for excellence in training for his total commitment and support for his protégé, demi chef de partie Chris Kenny. The deadline for this year's entries is April 16 and chefs do not have to be members of the Craft Guild to enter. Ingredients will be supplied but chefs must bring own knives and small equipment. Assistance will be given to chefs with special needs. In a bid to be 'greener', the Craft Guild is inviting chefs to download and submit their application forms online at www.craftguildofchefs.org where potential graduates can also peruse a Q&A. • For further information, call the Craft Guild of Chefs on 0208 948 3870 or email craftguild@btconnect.com