With Paul Gayler MBE signed up as chairman of examiners for the third year, the awards give chefs aged 23 and under the chance to test the skills acquired in college and honed in the workplace.

Previous achievers include the likes of Richard Edwards, executive chef at Lords of the Manor, who recently earned his first Michelin star.

A number of culinary challenges in a high-pressured environment must be completed and contestants much achieve a score of 85% if they reach the final exam, which includes butchery and fishmongery tests, a mystery basket challenge and the creation of a classic main and dessert.

Aside from the chance to win a coveted place in the Graduate Awards hall of fame, entrants who pass the paper entry stage and the regional cooking test will get the chance to take part in a day of masterclasses with industry greats.

Awards co-ordinator Steve Munkley said: “We are still in the process of putting the finishing touches to this year’s itinerary, but what I can say is that it is already looking positively mouth-watering, while we are also enhancing the social media surrounding the awards, with more blogs and forums.

“To experience all this, however, chefs first need to get their paper entry for the awards in and start the ball rolling in what could be a real boost for the CV and a turning point in their career.”

IMPORTANT DATES
Paper entries closing date – 3rd May
Regional cooking test – 5th June (Sheffield College and University of West London)
Mentor day for finalists – w/c 13th July
Final exam – 27th August (Birmingham University College)
Cocktail presentation evening – 4th September (The Lancaster London)

To download an entry form, visit www.craftguildofchefs.org or click the attachment below. For more information, email [email protected] or call 0208 948 3870.

For live updates, follow the Craft Guild of Chefs on Twitter @Craft_Guild and look out for #CGCGradAwards.