The highest achiever, scoring 87% in the final exam in this year’s career-enhancing scheme for chefs aged 23 and under, was Reece Cosier, chef de partie, The Landmark hotel London.

Two other London chefs were amongst the five who achieved the tough pass mark of 85%; Olivia Baggley, chef de partie at Wiltons, and Drew Snaith, junior sous chef at Brunswick House.

Flying the flag for Northern Ireland was Aaron Duffy, sous chef at Grants Restaurant in Omagh, County Tyrone, and setting the bar for Buckinghamshire was Charlie Aggett, demi chef de partie at Hartwell House Hotel in Aylesbury, both of whom also scored 85% in the final exam.

Awards co-ordinator Steve Munkley (below right), who presented the five chefs with their certificates at a cocktail presentation evening at the Lancaster London last night (Friday, September 4th), said each chef demonstrated great skills, as well as an understanding of what made great food.

“Every year, I’m truly amazed at the talent we are producing in the UK and this year’s graduates epitomise this perfectly, showing expertise beyond their years in the butchery and fishmongery tests, mystery basket challenge and creation of a classic main and dessert in the final exam.

“Previous graduates such as Ben Champkin and Luke Selby have gone on to win our Young National Chef of the Year competition and we are looking forward to seeing what this year’s exceptional group of graduates go on to achieve in their careers and in the industry as a whole.”

With Paul Gayler MBE as the chairman of examiners, the Graduate Awards have gone from strength to strength since their launch in 2003 and are now seen as a way to formally recognise a young chef’s culinary excellence and test their knowledge and classical and modern skills and techniques in a series of culinary challenges in a pressured environment.

Initiatives that have taken the awards to the next level include a mentor day to prepare finalists for the ultimate exam, complete with masterclasses with industry greats and gastronomic treats.

AAK, CCS, City and Guilds, Essential Cuisine, GRAM, James Knight of Mayfair, Mars Foodservice, Meiko, MKN, Reynolds, Savoy Education Trust, Schwartz, The London Meat Co, Villeroy and Boch, and Warner Leisure Hotels all sponsored this year’s awards.

For more information, email [email protected] or call 0208 948 3870. For live updates, follow the Craft Guild of Chefs on Twitter @Craft_Guild #CGCGradAwards.

FAST FACTS ABOUT THE GRADUATE AWARDS
• In the past 13 years, 43 graduates have achieved the pass mark of 85%
• Of these graduates, 32 were men and 11 were female
• 620 young chefs have entered the awards
• Sautéing chicken and filleting lemon sole have been the most popular skills tests
• 880 theory questions have been set and answered by 310 people, that’s 272,800 answers
• In 2016, the number of colleges involved in the exam process will increase from 2 to 4
• The following sponsors have been on board since day one - C.C.S, James Knight of Mayfair, Villeroy & Boch, The London Meat Company, Reynolds and Savoy Trust.

To watch a YouTube video of the awards presentation click on the image below: