Record number make Master of Culinary Arts 2009 final

The Academy of Culinary Arts​ has reported a record number of finalists in this year's Master of Culinary Arts competition with 21 members of the hospitality industry having made it through the semi-finals to the last stage.

Finalists in the competition's three categories - Chefs, Restaurant Managers and Service and Pastry Chefs - will now have to impress judges, who include Michel Roux, Brian Turner and Eyck Zimmer, at the finals next month at Thames Valley University (Chef and Pastry Chef categories) and Le Gavroche (the Restaurant Management and Service category)  for the chance to win the title Master of Culinary Arts. 

Roux said:  “This is the sixth occasion that we have staged the MCA – an event that brings together today’s new talent and a judging panel of distinguished experts including previous winners of the award.  We are absolutely delighted that so many applicants have made it through to the finals of the MCA.  

"From my personal experience, I know how exceptionally tough it is to reach this stage of the Awards and the level of skill evident in these finalists demonstrates what brilliant talent we have in the  UK hospitality industry. You cannot do this alone – your peers are, as in all aspects of one’s professional  life, essential for success”. 

The finalists are: 

Chefs: 

William Best, Sous Chef, Wiltons, 
Michael Dutnall, Sous Chef, White’s Club
Brian Fantoni, Head Chef, Cantina del Ponte, 
Jeff Galvin, Chef Patron, Galvin Bistrot de Luxe
Ben Gielen, Senior Sous Chef, The Royal Automobile Club
James Holah, Restaurant Chef, The Ritz Hotel
Simon Hulstone, Chef Patron, The Elephant Restaurant
Franck Jeandon, Chef Lecturer, Le Cordon Bleu
Andrew Jones, Executive Head Chef, The Westbury Hotel 
Stephen Love, Chef Patron, Love’s Restaurant, Birmingham 

Restaurant Management & Service:

Franc¸ois Bertrand, Restaurant Manger, Aubergine Restaurant 
Sergio Cappello, Proprietor, Bucci Restaurant
Joe¨l Claustre, General Manager, The Royal Opera 
Bradley Gent, Restaurant Manager, Opus Restaurant
Jean Etienne Kessler, General Manager, Clos Maggiore
Emmanuel Landre´, General Manager, Le Gavroche
Michael Newton-Young, Managing Director, JMK Classic Catering 
Elaine Watson, Food and Beverage Trainer, The Gleneagles Hotel 
 
Pastry Chefs:

Kofi Addai Mensah, Sous Chef/Assistant Manager, Nadell Patisserie
William Curley, Patissier-Chocolatier, William Curley Ltd.
Denis Drame, Head Pastry Chef, Pennyhill Park Hotel and Spa