The AAE is not a competition, but an examination; all or none of the candidates could achieve the Award, depending on their ability to attain the standard of excellence set by the judges. Since it began 40 years ago in 1983, over 650 young professionals have achieved the Award, setting them off on highly successful career paths.

The candidate who scores the most marks in their section will be named the Royal Academy of Culinary Arts Young Chef, Young Pastry Chef or Young Waiter 2023 at the Annual Awards of Excellence gala dinner at Claridge’s on 31st July.

The purpose of the Awards is to ‘inspire and encourage’ young professionals to achieve the highest possible standards in their chosen profession – Kitchen, Pastry or Service – and to offer them clear guidelines for success in their careers.

Chefs can be tested on a variety of food preparation and cookery tasks from making a salad to butchery skills and must demonstrate that they can prepare a variety of dishes including soups and desserts and a piece of their own free interpretation.

Pastry chefs are expected to demonstrate the ability to work with many kinds of materials, including detailed chocolate and sugar work, and a creative presentation piece, while having an excellent grounding in baking and plated desserts. Waiters are tested on their knowledge and skills in a wide range of food and beverage service aspects, including product knowledge, technical service skills, interpersonal skills and teamwork.

The Royal Academy of Culinary Arts Young Chef of The Year will gain automatic entry to the Final of Craft Guild of Chefs National Young Chef of The Year competition. The finalists include: