The inaugural award, set up to inspire and reward a new generation of front-of-house hospitality professionals, will see one winner secure the scholarship and the chance to carry out work experience with service stars such as Emmanuel Landré or Silvano Giraldin and or visit a Champagne house or vineyard in a bid to improve their professional life.
Judges, including Giraldin and Edward Griffiths of Buckingham Palace, will score finalists on their control and serving of a table of four for lunch. They will study candidates on a range of areas, such as their quality of mise en place, decanting and overall service levels.
John Croft, executive director of the Academy of Food & Wine Service and judge, said the competition had been launched to improve standards across the industry and was open to all: “It is the aim of the Scholarship to ensure that the competition remains fully inclusive for all sectors and should become renowned as a leading exponent for the pursuit of service excellence within the hospitality industry.”
The Gold Service Scholarship 2013 finalists are:
- Daniel Crump, 23, chef de rang, Restaurant Gordon Ramsay
- Ivo De Beus, 29, bartender, Claridge’s Hotel
- Rebecca Dibben, 22, restaurant supervisor, Deseo Mediterranean Restaurant, Gleneagles Hotel
- Steven Driscoll, 23, graduate trainee food and beverage, The Berkeley
- Ben Robinson, 22, sommelier de rang, Le Manoir aux Quat’Saisons
- Devid Isabella, 29, assistant restaurant manager, The Ritz