Enter now

Since launching in 2002, 69 chefs have thus far passed, with former achievers going on to win Young National Chef of the Year, the Roux Scholarship and National Chef of the Year.

Aimed at chefs who have completed their basic culinary qualifications and want to push their skills further, the examination is open to budding chefs aged 23 and under.

Kitchen and pastry chefs must simply complete an online entry form detailing their current workplace and a mentor willing to support them through the various stages. Successful applicants will be invited to compete in one of two heats, from which this year’s finalists will be selected. 

With our inspiring Mentor Experience back for 2019, shortlisted chefs will be treated to an opportunity of a lifetime. Inviting finalists on a two-day event in-and-around the Cotswolds, they will visit local suppliers (including Daylesford Organics) where they will learn from industry leaders.

The trip will also offer the young chefs a chance to connect and network with chefs from other areas of the industry.

We will reveal further details about the 2019 Mentor Experience on the Craft Guild social channels over the coming months.

Guidelines

To qualify for the Graduate Awards, we are looking for chefs aged 23 and under who have completed their basic culinary qualifications and want to develop their skills further now they are in the workplace.

There is a choice of two examinations – a Kitchen and Pastry Award.

Successful chefs will partake in a series of practical challenges as well as a formal paper examination.

Candidates must impress some of the industry’s most well respected chefs in order to achieve the 85% pass mark, including Chair of Examiners, Russell Bateman and Pastry Chief Examiner, Will Torrent.

To enter the 2019 Graduate Awards, complete the entry form at http://bit.ly/CGCGrads19 before Friday 26 April deadline.

Dates for the diary

Semi-finals: 27 June

Final exam: 29 August