The Academy of Culinary Arts has reported a record number of finalists in this year's Master of Culinary Arts competition with 21 members of the hospitality industry having made it through the semi-finals to the last stage.
Finalists in the competition's three categories - Chefs, Restaurant Managers and Service and Pastry Chefs - will now have to impress judges, who include Michel Roux, Brian Turner and Eyck Zimmer, at the finals next month at Thames Valley University (Chef and Pastry Chef categories) and Le Gavroche (the Restaurant Management and Service category) for the chance to win the title Master of Culinary Arts.
Roux said: “This is the sixth occasion that we have staged the MCA – an event that brings together today’s new talent and a judging panel of distinguished experts including previous winners of the award.
We are absolutely delighted that so many applicants have made it through to the finals of the MCA.
"From my personal experience, I know how exceptionally tough it is to reach this stage of the Awards and the level of skill evident in these finalists demonstrates what brilliant talent we have in the UK hospitality industry.
You cannot do this alone – your peers are, as in all aspects of one’s professional life, essential for success”.
The finalists are: Chefs: William Best, Sous Chef, Wiltons, Michael Dutnall, Sous Chef, White’s Club Brian Fantoni, Head Chef, Cantina del Ponte, Jeff Galvin, Chef Patron, Galvin Bistrot de Luxe Ben Gielen, Senior Sous Chef, The Royal Automobile Club James Holah, Restaurant Chef, The Ritz Hotel Simon Hulstone, Chef Patron, The Elephant Restaurant Franck Jeandon, Chef Lecturer, Le Cordon Bleu Andrew Jones, Executive Head Chef, The Westbury Hotel Stephen Love, Chef Patron, Love’s Restaurant, Birmingham Restaurant Management & Service: Franc¸ois Bertrand, Restaurant Manger, Aubergine Restaurant Sergio Cappello, Proprietor, Bucci Restaurant Joe¨l Claustre, General Manager, The Royal Opera Bradley Gent, Restaurant Manager, Opus Restaurant Jean Etienne Kessler, General Manager, Clos Maggiore Emmanuel Landre´, General Manager, Le Gavroche Michael Newton-Young, Managing Director, JMK Classic Catering Elaine Watson, Food and Beverage Trainer, The Gleneagles Hotel Pastry Chefs: Kofi Addai Mensah, Sous Chef/Assistant Manager, Nadell Patisserie William Curley, Patissier-Chocolatier, William Curley Ltd. Denis Drame, Head Pastry Chef, Pennyhill Park Hotel and Spa