The Academy of Culinary Arts is now accepting entries for its Annual Awards of Excellence (AAE) 2010.
The AAE recognises talented up-and-coming hospitality workers and more than 300 people have achieved the award since it began in 1983.
Judges include Heston Blumenthal, chef-patron at the Fat Duck; John Williams, executive chef at the Ritz London; and Adam Byatt, chef-patron at London's Trinity restaurant.
All finalists will receive a certificate and bottle of Mumm Champagne at the national finals next April.
Candidates that achieve the standard also receive an invitation to a gala presentation dinner in July 2011, where they will receive a chef's jacket or sommelier's apron and a diploma recognising their achievement.
At the dinner the overall winner in each section (kitchen, pastry and service) will be revealed and presented with prizes worth more than £2,000.
Applicants must be currently working full-time in the UK as a chef, pastry chef or waiter and have worked within the industry for the past two years. They should be aged between 20 and 26 on 31 December 2010.
The closing date for entries is 5 November. Entry forms can be obtained from Susannah Bentall at the Academy on 020 8673 6300 or by e-mailing firstname.lastname@example.org.
Visit the Academy of Culinary Arts website for more information.
By Kerstin Kühn
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