Known for accelerating the careers of ambitious and talented young chefs, the Graduate Awards have seen its alumni going on to win some of the UK’s most respected culinary titles and earn Michelin Stars. With the latest addition, Luke Selby, winning his first Star last month.
Chefs who enter this year will enjoy a whole host of celebrations during their journey including mentoring at every stage and the much-awaited return of the two-day learning experience. This year, chefs will develop their knowledge and skills with exciting study visits to Trenchmore Wagyu Beef Farm, Albury Vineyards and Norbury Blue Cheesemakers in Surrey, as well as an overnight stay at the stunning De Vere Horsley Estate.
The Graduate Awards entry process is quick and simple. Chefs aged under 25 on the 1st of September 2022 are asked to complete a form which is available via: https://craftguildofchefs.org/competitions/graduate-awards and must be completed by Saturday, 30th April, 2022. The Pastry Graduate Awards are aimed at young pastry chefs, chocolatiers or level 3 students studying pastry. Entrants for both awards do not need to be members of the Craft Guild of Chefs.
Founder of the Graduate Awards, Steve Munkley said: “Over the last 20 years, we have seen 84 people achieve the Graduate Award and I’ve enjoyed following the careers of these dedicated chefs. It’s a hard award to achieve, but every chef who goes through the different rounds learns a lot from the experience which helps their careers. Behind the scenes we are working on some exciting initiatives to make this year’s event extra special and more will be revealed as the competition unfolds.”
It also provides a platform for chefs to progress to competitions such as Young National Chef of the Year. Whilst it’s an exam rather than a competition, successful chefs can take home a host of prizes ranging from culinary trips of a lifetime to products from the awards’ impressive list of sponsors.
To celebrate the big birthday, the Craft Guild of Chefs has revealed it is creating a Graduate Awards recipe book which will include delicious recipes from chefs who achieved the award back in 2002 right through to its 2021 Graduates.
Russell Bateman will continue his role of chair of examiners for the Kitchen exam for these 20th anniversary celebrations whilst Will Torrent will lead the pastry exam supported by award-winning pastry chef, Sarah Frankland of Pennyhill Park and for the first time, Master Chocolatier, Paul A Young. Steve has welcomed two former Graduates to his committee, Erin Yates and Eleanor De Maria to help generate new ideas and energy for the 20th year.