Five chefs recognised at Craft Guild of Chefs Graduate Awards

Five young chefs have made the grade for the Kitchen and Pastry Graduate Awards, organised by the Craft Guild of Chefs.

The awards, which are regarded as a qualification rather than a competition, allow chefs to refine their classical skills while continuing their professional careers.

Receiving a pass mark in the kitchen and larder exam were Charles Kenneth Knight, commis chef at the House of Commons; George Baldwin-Edie, development chef for Marks & Spencer; Theo Hadjitofi, chef de partie at De Banke Group; and Joshua Singer, demi chef de partie at Artichoke. Meanwhile, Beth Disley-Jones, pastry chef de partie at the Art School restaurant, made the grade in the pastry exam.

Each chef had to complete a written test, prepare a best end of lamb into cutlets and a three-bone rack, fillet and skin two whole Dover soles and present as fillets, as well as create a dish with a mystery basket of ingredients.

The title of Highest Achiever in the Kitchen was awarded to George Baldwin-Edie (pictured with Beth Disley Jones), who will now take part in the Young National Chef of the Year competition in 2022. Along with Disley-Jones, who was the Pastry Highest Achiever, he wins an education trip to France courtesy of Grande Cuisine.

Craft Guild of Chefs vice president Steve Munkley said: “This group of finalists have really come together in this process and supported each other during the challenges of 2021. That’s what being a good chef is all about; working as a team, giving and taking advice and learning from each other.”

Russell Bateman, head chef at the Falcon Hotel, Castle Ashby, who chaired the examiners, added: “The standard throughout was excellent across all three courses and there has been a real positivity in the kitchen. This is never an easy exam – it’s not designed to be – but just completing the process helps a chef to grow their skills.”