Royal Academy of Culinary Arts announces 2022 Awards of Excellence finalists

The Royal Academy of Culinary Arts (RACA) has announced the 28 finalists of its Annual Awards of Excellence (AAE).

 

Since its launch in 1983, the award has recognised and encouraged over 600 young chefs, pastry chefs and waiters in the industry.

 

Because the AAE is an examination, not a competition, all candidates who reach a threshold of excellence set by the judges receive an award.

 

Those who receive the highest score in their section will be crowned the Royal Academy of Culinary Arts Young Chef, Young Pastry Chef or Young Waiter 2022 at a ceremony at the Rosewood hotel in London’s Holborn on 25 July.

 

The successful AAE finalists are listed below by category:

 

Kitchen

• Alessandro Molica, Sous Chef, Buck's Club
• Anastacia Krivorukova, Commis Chef, Restaurant Andrew Fairlie
• Daniel Robb, Junior Chef de Partie, the Strathearn, Gleneagles
• Fern Lawrence, Head Pastry Chef, Garrick Club
• Lillian Savage, Demi Chef De Partie, Royal Household
• Miranda Cook, Demi Chef De Partie, HSBC Canary Wharf, Restaurant Associates
• Scott Pepper, Demi Chef De Partie, Boodle's
• Thomas Fenemer, Junior Sous Chef, the Newt in Somerset

 

Pastry

• Caitlin Walsh, Pastry Demi Chef De Partie, Harrods
• Elliott Welsh, Pastry Chef, 21 Newcastle, 21 Hospitality Group
• Mignon Strydom, Demi Chef De Partie, the Dorchester.

 

Service

• Andrea Perissinotta, Head Waiter, Galvin At Windows
• Daniel Mayer, Assistant Restaurant Manager, the Gleneagles Hotel
• Davide Esposito, Assistant Restaurant Manager, the Ned Hotel
• Fanny Descouts, Head Waitress, Savoy Grill Gordon Ramsay
• Florian David, Maitre d’Hotel, the Waterside Inn
• Francesca Merico, Restaurant Supervisor, 21 Hospitality Group Newcastle
• Giulia D’Angelo, Waiter/Sommelier, Trivet Restaurant
• Laetitia Decure, Hostess, the Promenade at The Dorchester
• Max Lawrence, Junior Assistant Restaurant Manager, L’Enclume
• Megan Wain, Restaurant Supervisor, the Promenade at The Dorchester
• Michele Toto, Assistant Restaurant Manager, The Ritz London
• Rizwan Khan, General Manager, Junsei Marylebone
• Rogan Galea, F&B Duty Manager of the 1887 Restaurant, the Torridon
• Romy Diplexcito, Chef de Rang, Restaurant Andrew Fairlie, the Gleneagles Hotel
• Serena Buono, Bar Supervisor, Royal Automobile Club
• Severino Fascendini, Assistant Restaurant Manager, the Clockspire Restaurant and Bar
• Zilbehar Asani, Head Waiter, the Lanesborough

 

All AAE achievers will receive a magnum of Champagne produced by Laurent-Perrier, an AAE Lapel Pin, membership to an exclusive group of AAE alumni, and a chef’s jacket courtesy of Bragard.

 

As part of the examination, chefs were tested on a range of food preparation and cookery tasks; pastry chefs were asked to showcase their baking and presentation skills; and waiters were expected to demonstrate extensive knowledge of food and beverages.

 

The top scorers in the chef, pastry and waiter category will be announced at the upcoming Rosewood ceremony.

 

They will receive a £2,000 bursary from the Savoy Educational Trust, which includes an educational trip abroad.

 

They will also undertake work experience at Pollen Street Social in London with Jason Atherton and at the Fat Duck in Bray and receive invitations to Royal Academy of Culinary Arts events and trips.

 

Winners will be rewarded with a specially commissioned engraved silver trophy from Gordon Hogg and Finclass.