30th July 2024

Royal Academy of Culinary Arts announces award winners

Written by: Edward Waddell
The brightest young talents in hospitality were celebrated at the 2024 Annual Awards of Excellence (AAE).

Annual Awards of Excellence is an examination rather than a competition; all or none of the candidates can achieve the award depending on their ability to attain the standard of excellence set by the judges. To achieve the award candidates must attain a score of over 70% in the tasks.

Annual Awards of Excellence 2024 Young Chef of the Year:

  • Nathan Cooper, senior chef de partie, BaxterStorey, Goldman Sachs Bank

Annual Awards of Excellence 2024 Young Pastry Chef(s) of the Year:

  • Eleanor McCulloch, pastry demi chef de partie, The Dorchester
  • Giorgia Sandroni, pastry demi chef de partie, Harrods

Annual Awards of Excellence 2024 Young Waiter of the Year:

  • Fabrizia Welman, assistant restaurant manager, Heckfield Place

The Gala Dinner also celebrated a further 19 talented young chefs, pastry chefs and waiters, who successfully achieved the 2024 Royal Academy of Culinary Arts’ Annual Award of Excellence pass-mark in finals held in April, May, and June.

Lisa Jenkins, chief executive of the Royal Academy of Culinary Arts, said: “The Annual Awards of Excellence is at the heart of what we do at RACA. Supporting, teaching, and mentoring with a focus on technical skills that create quality foundations. The Annual Awards of Excellence have raised the bar and set standards for the industry over the past four decades.”

Kitchen finalists had five and half hours to produce two starter portions of a Pasta dish of their own creation using (live 500g hen crab). Two portions of a stuffed quail with two garnishes from a mystery basket and a jus and a classic Robuchon Cherry Clafoutis.

Pastry finalists had five and a half hours to produce a Quiche Lorraine, six Rum Babas, 18 hand-piped dark chocolate mendiants and a chocolate piece with the theme of Olympic Games, Paris 2024.

Service finalists were tested on their mise en place and the silver service of a three-course meal which included carving a darne of salmon and decanting and describing wines to a table of two guests. The candidates competed at Alain Ducasse at The Dorchester and Turnberry, respectively.