Skip to main content

Award categories and criteria

2nd January 2007
Written by: Admin
Here you'll find the definitive list of categories for the Craft Guild of Chefs' Annual Awards.
Apprentice Chef
Winner: To be nominated for this category you need to be employed on a work based apprenticeship scheme, which does not finish prior to 1 June. The scheme needs to be an apprenticeship with day release or block release attached to a college, or a work based assessment programme where evidence of assessments will be required. All candidates need to be under 25 years of age on 1 June.
Sponsored by: Blue Arrow Catering

Banqueting Chef Award
Winner: Nominations are required for chefs who are wholly or partly responsible for a banquet style kitchen operation catering for large or small numbers. Candidates should be innovative and show outstanding commitment, producing consistently high quality food

Competition Chef
Winner: Nominations are invited for chefs who are recognised as having a proven track record within the competition arena. Nominations should contain a description of competitions entered and awards achieved.
Sponsored by: Electrolux

Contract Catering Chef
Winner: Nominations are invited for chefs working for bona fide contract catering companies involved in the provision of catering services to customers within the workplace. Consideration will be given to nominees who demonstrate the highest standards of professionalism for food quality, innovation, training and development.

Cost Sector Chef
Winner: Nominations are sought for chefs from the high volume catering arena including hospitals, education establishments, public and in-house staff restaurants. Consideration will be given to the provision of nutritionally balanced and innovative menus produced to the highest standard within the constraints the cost sector demands.

Development Chef
Winner: Nominations are required for chefs who are currently involved in any stage of the creation and development of food products for the retail and foodservice industry or for their creativity within the menu development kitchen of groups serving the out of home market. Nominees can come from large multi-nationals or specialist product development outlets.

Education Chef
Winner: Nominations for this award should be College Lecturers or professional chefs whose primary function is the training and development of chefs of all ages and across all sectors of our industry. They should have shown a commitment to helping others over and above their daily responsibilities.

Ethnic Chef
Winner: Nominations are requested for chefs who are primarily responsible for the production of dishes whose origins come from beyond the British Isles. A strong track record with good peer feedback from chefs specialising in the these styles of cuisine will be looked for.

New Restaurant of the Year
Winner: Open to chefs of establishments who have commenced trading since January 2004. It must be shown that the establishment has made a great impact on the restaurant scene in general and its locality in particular. It must prove it offers high standards of service and cuisine with innovative ideas. Nominations are augmented by the committee of the Craft Guild of Chefs.
Sponsored by: Exclusive Ranges

Pastry Chef
Winner: Nominations are invited for chefs who have specialised in the production of pastry work, whether self-taught or having worked in other recognised pastry kitchens during their career. They should now be demonstrating their own style, flair and innovation in the types of dishes they produce, as well as actively developing and training future pastry chefs working alongside them

Pub Restaurant Chef
Winner: This catering was introduced in 2003 and nominations are invted for chefs who work in a public house. This can be in a free house, tenanted or leased property, or a managed house of a brewer or pub group. The candidate should use local produce where possible, cook with flair and creativity, and meet the demands of customers buy reaching a standard the proposer feels is exceptional

Restaurant Chef
Winner: For chefs who are recognised for their contribution to quality within this sector, from stand alone restaurants, group branches or within a hotel. All styles can be nominated from Michelin Starred to Brasserie. Customer endorsements, accolades and successful years trading

Young Chef
Winner: Nominees should be under the age of 23 years on 1st February 2004 and have already shown a passion for the industry. Excelling in their technical skills, developing a wide knowledge base, flair and commitment for their chosen path. This nominee can be anywhere on our partie system from apprentice to head chef and from any sector of the industry.

Special Award
Winner: This award, chosen by the committee of the Craft Guild of Chefs is given to that person who above all otehrs has made an enormous contribution to this industry.