The AAE has three main categories: kitchen, pastry, and service. It is an individual test that focuses on encouraging candidates to meet an industry standard benchmark score of 70% rather than competing against their peers.

The approach ensures that every candidate has a genuine chance to earn the prestigious accolade, irrespective of the number of participants vying for it. To be eligible to enter candidates must be under 26 and working full time in the industry.

The candidate who scores the highest in each category will be awarded the title of the Royal Academy of Culinary Arts Young Chef, Young Pastry Chef or Young Waiter of the Year 2025. The winning young chef will be given automatic entry to the final of the Craft Guild of Chefs Young Chef of The Year competition.

Those achieving the title will receive a £2,000 bursary from the Savoy Educational Trust put towards an educational culinary trip that will enhance their industry knowledge or improve a particular skill or focus. They will also be given the opportunity of work experience at The Fat Duck courtesy of Heston Blumenthal.

Tasks are set by some of the best chefs in the industry and the winning candidates will join the likes of Luke Selby executive head chef at Le Manoir aux Quat’Saisons, Will Torrent, senior brand development chef at Waitrose & Partners and John Hollywood, head of learning and development at Iconic Luxury Hotels as AAE alumni.

Key dates:

• Monday 6th January 2025 pastry entries close
• Friday 31st January 2025 closing date for kitchen and service

Candidates keen to enter the Annual Awards of Excellence can do so via the website, where further details of the tasks, dates and prizes can be found. https://royalacademyofculinaryarts.org.uk/aae.