Chefs/Front of House Competitions
The hospitality industry provides a range of opportunities for chefs, front of house staff, kitchen porters and many other professions to develop and demonstrate their skills and abilities. Some involve performing tasks and cooking or serving in front of a panel of judges or being nominated by employers.
Culinary Ability Awards
Set up in 2005 by chef Chris Sandford to champion and showcase the skills and talents of people with disabilities at trainee level
Age: None specified
Eligibility: Trainees with medically recognised disability at trainee level
Process: Competitors have 40 minutes to prepare, cook and plate two same plated main courses of their own choice (suitable for restaurant service).
Prize: Gold, silver and bronze awards and certificates are awarded but most of all recognition of skills and abilities
Applications/Entries: For more information go to http://www.culinaryabilityawards.com/
Roux Scholarship
Founded by Michel and Albert Roux in 1984 to encourage the development of British chefs.
Age: 22-30
Eligibility: Full time employed
Process: Eligible chefs apply by designing and submitting a recipe for four people on paper based on a range of ingredients which is marked and then selected chefs are invited to regional finals to cook their selected recipe and a dessert from a mystery box of ingredients. For the final, chefs have to cook a recipe given to them by the judges whilst being judged by some of the best in the industry including Alain and Michel Roux Jr and Roux Scholars including Andrew Fairlie, Sat Bains and Simon Hulstone and guest judges including Brian Turner CBE, James Martin and an annual honorary chair of judges.
Prize: The winner joins a prestigious list of chefs and gets the opportunity to spend three months at a three Michelin starred restaurant of their choice anywhere in the world.
Applications/Entries: Apply on the website http://www.rouxscholarship.co.uk/entry-landing/
Gold Service Scholarship
Age: 22-28
Eligibility: The Gold Service Scholarship is aimed at full time employees in Food and Beverage service in any sector of the industry
Process: Applicants go through various rounds with each round taking place in a prestigious location/venue and an award ceremony at Claridges.
Prize: The winner will receive many amazing opportunities to travel, receive mentoring and work experience in a wide range of high profile venues including Buckingham Palace, 3-starred Michelin restaurant The Waterside Inn and 2-starred Le Gavroche. Applications are invited annually.
Applications/Entries: http://www.thegoldservicescholarship.co.uk
National Chef of the Year
Organised by the Craft Guild of Chefs
Age: 24+
Eligibility: Chefs entering must be over 24 on the 1st April
Process: Entrants are required to devise an innovative three course menu for two people to be cooked and served within 2 hours. The first stage is a paper based entry detailing the chosen menu from which semi-finalists are chosen from a range of regional heats. The selected finalists are then able to attend a mentoring day to meet mentors, judges, sponsors before the final which is held at The Restaurant Show.
Prize: Title
Applications/Entries: https://www.nationalchefoftheyear.co.uk/ncoty
Young National Chef of the Year
Organised by the Craft Guild of Chefs
Age: Various
Eligibility/Process: The winners of young chef competitions from the British Culinary Federation, the Academy of Culinary Arts Awards of Excellence, World Skills UK and the Craft Guild of Chefs Graduate Awards are automatically seeded in the finals. Other winners of junior chef competitions are invited to take part in the semi-finals and winners selected to take part in the finals.
Prize: Title
Applications/Entries: N/A - see above
Acorn Awards
Running since 1986, the Acorn Awards are organised between The Caterer and Act Clean to identify the best talent in the UK hospitality industry under 30.
Age: Under 30s
Eligibility: Must be employed in the hospitality industry, aged under 30 by the closing date and able to attend the winner's weekend/
Process: Entrants are nominated by someone in their workplace for impressive work in their particular field
Prize: Title and joining a well established and esteemed alumni of previous winners
Applications/Entries: https://www.acornawards.co.uk/acornawards2018/en/page/home
Nestlé Toque D'or
The Nestle Toque D'Or is a competition for college students or apprentices employed in the hospitality industry.
Age: Not specified
Eligibility: College students - 3 students on level 2 or above recognised full time course in Front and Back of House - maximum of 2 teams per college
Apprentices - employer or individual can register themselves, however they must have the employer's consent to compete. No restriction in the number of employer entries
Process: College students route - Registration through a lecturer and submission of a digital entry of a dish to be created with a list of ingredients to create a vegetarian dish. 24 college teams are selected to compete in the National Heats cross the UK where they will have to recreate and serve 10 covers of a three course meal, wine and service to industry and Nestle representatives after being provided with masterclasses in front and back of house operations. 6 teams will be selected to compete in the finals which take place over 5 days in London; teams will also compete against those selected from the apprentice entry route. Apprentice entry route - Self-registration or through employer. The process follows the college student route and 60 apprentices will be selected to attend the National Heats where they will have to create 4 covers of their digital entry dish. 6 will be selected to compete in the final.
Prize: 2019 prize is an all expenses paid 5 day gastronomic trio to Europe
Applications/Entries: https://www.nestleprofessional.co.uk/about-us/toque-dor
Kitchen Porter of the Year
Age:
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Prize:
Applications/Entries:
UK Young Restaurant of the Year
Age:
Eligibility:
Process:
Prize:
Applications/Entries: http://www.restaurantcompetition.co.uk/home/4593362243
Bocuse D'Or
Age:
Eligibility:
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Prize:
Applications/Entries:
Young Chef Olympiad
Organised by the Craft Guild of Chefs
Age:
Eligibility/Process:
Applications/Entries: N/A - see above
Young Risotto Chef
Age:
Eligibility:
Process:
Prize:
Applications/Entries:
The hospitality industry provides a range of opportunities for chefs, front of house staff, kitchen porters and many other professions to develop and demonstrate their skills and abilities. Some involve performing tasks and cooking or serving in front of a panel of judges or being nominated by employers.
Culinary Ability Awards
Set up in 2005 by chef Chris Sandford to champion and showcase the skills and talents of people with disabilities at trainee level
Age: None specified
Eligibility: Trainees with medically recognised disability at trainee level
Process: Competitors have 40 minutes to prepare, cook and plate two same plated main courses of their own choice (suitable for restaurant service).
Prize: Gold, silver and bronze awards and certificates are awarded but most of all recognition of skills and abilities
Applications/Entries: For more information go to http://www.culinaryabilityawards.com/
Roux Scholarship
Founded by Michel and Albert Roux in 1984 to encourage the development of British chefs.
Age: 22-30
Eligibility: Full time employed
Process: Eligible chefs apply by designing and submitting a recipe for four people on paper based on a range of ingredients which is marked and then selected chefs are invited to regional finals to cook their selected recipe and a dessert from a mystery box of ingredients. For the final, chefs have to cook a recipe given to them by the judges whilst being judged by some of the best in the industry including Alain and Michel Roux Jr and Roux Scholars including Andrew Fairlie, Sat Bains and Simon Hulstone and guest judges including Brian Turner CBE, James Martin and an annual honorary chair of judges.
Prize: The winner joins a prestigious list of chefs and gets the opportunity to spend three months at a three Michelin starred restaurant of their choice anywhere in the world.
Applications/Entries: Apply on the website http://www.rouxscholarship.co.uk/entry-landing/
Gold Service Scholarship
Age: 22-28
Eligibility: The Gold Service Scholarship is aimed at full time employees in Food and Beverage service in any sector of the industry
Process: Applicants go through various rounds with each round taking place in a prestigious location/venue and an award ceremony at Claridges.
Prize: The winner will receive many amazing opportunities to travel, receive mentoring and work experience in a wide range of high profile venues including Buckingham Palace, 3-starred Michelin restaurant The Waterside Inn and 2-starred Le Gavroche. Applications are invited annually.
Applications/Entries: http://www.thegoldservicescholarship.co.uk
National Chef of the Year
Organised by the Craft Guild of Chefs
Age: 24+
Eligibility: Chefs entering must be over 24 on the 1st April
Process: Entrants are required to devise an innovative three course menu for two people to be cooked and served within 2 hours. The first stage is a paper based entry detailing the chosen menu from which semi-finalists are chosen from a range of regional heats. The selected finalists are then able to attend a mentoring day to meet mentors, judges, sponsors before the final which is held at The Restaurant Show.
Prize: Title
Applications/Entries: https://www.nationalchefoftheyear.co.uk/ncoty
Young National Chef of the Year
Organised by the Craft Guild of Chefs
Age: Various
Eligibility/Process: The winners of young chef competitions from the British Culinary Federation, the Academy of Culinary Arts Awards of Excellence, World Skills UK and the Craft Guild of Chefs Graduate Awards are automatically seeded in the finals. Other winners of junior chef competitions are invited to take part in the semi-finals and winners selected to take part in the finals.
Prize: Title
Applications/Entries: N/A - see above
Acorn Awards
Running since 1986, the Acorn Awards are organised between The Caterer and Act Clean to identify the best talent in the UK hospitality industry under 30.
Age: Under 30s
Eligibility: Must be employed in the hospitality industry, aged under 30 by the closing date and able to attend the winner's weekend/
Process: Entrants are nominated by someone in their workplace for impressive work in their particular field
Prize: Title and joining a well established and esteemed alumni of previous winners
Applications/Entries: https://www.acornawards.co.uk/acornawards2018/en/page/home
Nestlé Toque D'or
The Nestle Toque D'Or is a competition for college students or apprentices employed in the hospitality industry.
Age: Not specified
Eligibility: College students - 3 students on level 2 or above recognised full time course in Front and Back of House - maximum of 2 teams per college
Apprentices - employer or individual can register themselves, however they must have the employer's consent to compete. No restriction in the number of employer entries
Process: College students route - Registration through a lecturer and submission of a digital entry of a dish to be created with a list of ingredients to create a vegetarian dish. 24 college teams are selected to compete in the National Heats cross the UK where they will have to recreate and serve 10 covers of a three course meal, wine and service to industry and Nestle representatives after being provided with masterclasses in front and back of house operations. 6 teams will be selected to compete in the finals which take place over 5 days in London; teams will also compete against those selected from the apprentice entry route. Apprentice entry route - Self-registration or through employer. The process follows the college student route and 60 apprentices will be selected to attend the National Heats where they will have to create 4 covers of their digital entry dish. 6 will be selected to compete in the final.
Prize: 2019 prize is an all expenses paid 5 day gastronomic trio to Europe
Applications/Entries: https://www.nestleprofessional.co.uk/about-us/toque-dor
Kitchen Porter of the Year
Age:
Eligibility:
Process:
Prize:
Applications/Entries:
UK Young Restaurant of the Year
Age:
Eligibility:
Process:
Prize:
Applications/Entries: http://www.restaurantcompetition.co.uk/home/4593362243
Bocuse D'Or
Age:
Eligibility:
Process:
Prize:
Applications/Entries:
Young Chef Olympiad
Organised by the Craft Guild of Chefs
Age:
Eligibility/Process:
Applications/Entries: N/A - see above
Young Risotto Chef
Age:
Eligibility:
Process:
Prize:
Applications/Entries: