Academy of Culinary Arts
Annual Awards of Excellence 2011 - Finalists

The Academy of Culinary Arts is delighted to announce the Finalists of the Annual Awards of Excellence 2011. Following eight Semi-Finals around the UK, in which over 100 enthusiastic young chefs, pastry chefs and waiters competed, nearly 50 have successfully reached the standard of excellence required to go through to the Finals.

KITCHEN FINALISTS
Dimitair Angelkovski Turnberry Resort
Alastair Clayton Galvin at Windows
Tessa Clingham Galvin at Windows
Romain Fouquet Le Manoir aux Quat’Saisons
Anthony Hodge Harvey Nichols
Joe Howley Angelus Restaurant
Martyn Moody Galvin La Chapelle
Ryan Murphy Turnberry Resort
Jamie Randall Galvin La Chapelle
Paul Reader The Royal Household
Adam Reid Simon Radley at the Chester Grosvenor
Ian Scaramuzza Andrew Fairlie at The Gleneagles Hotel
Ewan Simpson Claridge’s
Michael Tweedie Lucknam Park Hotel

Kitchen Semi-Final Tasks:
In Kitchen Semi-Finals at Thames Valley University, Westminster Kingsway College, University College Birmingham, and The Cook School in Kilmarnock, candidates were required to undertake
the following tasks: a 30 minute theory test; a skills test including preparing and cooking artichokes, filleting mackerel and preparing vegetables for an escabeche; mackerel escabeche and mackerel tartare; crème brulée with poached rhubarb.

PASTRY FINALISTS
Alexandra Liddle The Ritz London
Diana Sedlakova Renaissance London Chancery Court Hotel
Aminuddin Shaikh Pennyhill Park Hotel and Spa
Glen Sharman Pennyhill Park Hotel and Spa
Fanny Zanotti The Capital Hotel
Mike Cope The Gleneagles Hotel
Paul Dickinson Le Manoir aux Quat’Saisons
Stefan Howells Le Manoir aux Quat’Saisons
Luke Woodward The Chester Grosvenor

Pastry Semi-Final Tasks:
In Pastry Semi-Finals at Thames Valley University and University College Birmingham candidates were required to produce a dessert for a wedding including a dairy-free version; a pithivier; cheese straws; individual carrot cakes; an inscribed marzipan plaque.

SERVICE FINALISTS
Mario Acquaviva The Ritz London
Sefano Adduci Quirinale Restaurant
Sophie Alaimo The Westbury Hotel
Jami Armstrong The Turnberry Hotel
Charles Beaini The Hand & Flowers
Houssem Belabed The Gleneagles Hotel
Owen Bissett The Gleneagles Hotel
Tina Diefenbach Le Manoir aux Quat’Saisons
Steven Felix Le Gavroche
Sylvain Forbice L’Atelier de Joël Robuchon
Eleanor Hails Ye Olde Bulls Head Hotel, Anglesey
Katie Lister The Gleneagles Hotel
Johanna Marty The Royal Automobile Club
James Marvin Galvin at Windows
Romain Maunier Galvin at Windows
Sylvain Morel Claridge’s
Lucia Mottarella Quirinale Restaurant
Rita Nagy The Turnberry Hotel
Johanna Naumann L’Atelier de Joël Robuchon
David Nicu-Catalin Galvin Bistrot de Luxe
Wojciech Pastor The Gleneagles Hotel
Caterina Petragallo The Gleneagles Hotel
Joao Rocha The Westbury Hotel
Carlota Santos The Gleneagles Hotel
Louise Schmidt The Gleneagles Hotel
Burak Sen The Ritz London
Romaine Taverne Galvin at Windows
Sam Ward The Ritz London

Service Semi-Final Tasks:
In Service Semi-Finals at The Ritz, London and The Turberry Resort, Scotland candidates were required to sit a one hour theory paper which tested their knowledge on a range of food and beverage service aspects and were interviewed by the judges about their establishments menu and wine list.

THE FINALS
Kitchen and Pastry Finals will take place at Thames Valley University on Wednesday 6th April 2011 and Service Finals will take place at Le Gavroche on Saturday 2nd April and The Gleneagles Hotel on Monday 4th April.

PRIZES AND GALA PRESENTATION DINNER
Candidates who achieve the Award of Excellence will be invited to a Gala Presentation Dinner at which they will be presented with a certificate recognising their achievement, a chefs jacket (Kitchen and Pastry) or sommeliers apron (Service), thanks to Continental Chef Supplies and a magnum of G.H.Mumm champagne. The candidate who scores the highest mark in each section (Kitchen/Pastry/Service) will be rewarded with prizes including a scholarship, thanks to the Savoy Educational Trust, Meyer cookware and Victorinox knives.

PRIZES AND GALA PRESENTATION DINNER
Candidates who achieve the Award of Excellence will be invited to a Gala Presentation Dinner at which they will be presented with a certificate recognising their achievement, a chefs jacket (Kitchen and Pastry) or sommeliers apron (Service), thanks to Continental Chef Supplies and a magnum of G.H.Mumm champagne. The candidate who scores the highest mark in each section (Kitchen/Pastry/Service) will be rewarded with prizes including a scholarship, thanks to the Savoy Educational Trust, Meyer cookware and Victorinox knives.

SPONSORS
The Academy of Culinary Arts is immeasurably grateful to the sponsors of the Annual Awards of Excellence 2011: National Skills Academy for Hospitality, Savoy Educational Trust, G.H.Mumm Champagne, John Lewis, City & Guilds, Maldon Sea Salt, Gressingham Foods and Allens of Mayfair; to media partner Caterer & Hotelkeeper; suppliers Chamberlains; as well as Continental Chef Supplies, Meyer and Victorinox for providing prizes, without whose help, morally and financially, the awards would not be possible.

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