Time is running out to enter the prestigious Master of Culinary Arts competition, with the deadline of 27 February.
Set up in 1987 and inspired by Michel Bourdin, with support from Albert and Michel Roux, the four-yearly award is based on the Meilleur Ouvrier de France accolade (Meilleur Ouvrier literally meaning “best craftsmanship”).
Run by the Academy of Culinary Arts, the accolade is “awarded in celebration of the outstanding craftsmanship in cooking, pastry and in food and wine service” in the UK.
It is open to chefs, pastry chefs and senior restaurant staff, aged 26 years and over, who have been employed in the United Kingdom for a minimum of five years (not necessarily consecutively).
Previous winners of the Master of Culinary Arts include Antony Worrall Thompson, Steven Doherty, Claire Clark and André Garrett.
E-mail info@academyofculinaryarts.org.uk or telephone 020 8673 6300 for more information and an application form.
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By Chris Druce
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