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Applied Ability Awards
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Applied Ability Awards - Acknowledgments
Over a period of two years the AAA has been developed by a core working party, many individual discussions and several consultative chefs workshops prior to the pilot programme running from September '05 April to April '06. Over that period the British Food Trust, as instigator, has been most grateful to receive funding support from the Savoy Educational Trust, The Forte Foundation and Edge, the private foundation dedicated to practical training.
The initial pilot comprised an intake of 100 candidates in two rounds totalling 13 exams, 9 exams at the Foundation Chef level and 4 at Chef level. Each exam was preceded by workplace training through in-house mentors or, in some cases, public or private training providers; 74% of candidates passed. The exams were held at Stratford College in the Midlands, Lakefield Training Centre and Westminster Kingsway College in London, at Cambrian Training in Wales and at South Trafford College in
the North West.
On behalf of The British Food Trust, and also of the AAA National Committee, now established, I would like to thank the following organisations and individuals for their help, advice and support during the months of debate and planning that paved the way to the present phase: introducing the scheme nationwide over two years and eight exam points.
I would like also to make two special mentions: our thanks to Marjory Clark, Training Manager at the Lakefield Training Centre, London for her unstinting help and insight and to Edge, whose further funding has enabled us to now build on the foundation laid.
Prue Leith OBE, Chairman, The AAA National Committee and The British Food Trust
AAA NATIONAL COMMITTEE
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EXECUTIVE TEAM
| Scott Antony |
Development Director |
| Marjory Clark |
Exams Co-ordinator |
| Lynne Goodwin |
Administrator |
| Peter Ward |
AAA Knowledge Tests |
| Mark Thomas |
Website Manager |
EXAMINERS
| Paul Gayler |
Executive Head Chef, The Lanesborough Hotel |
| Alan Shipman |
Executive Development Chef, Sodexho |
| Andrew Bennett |
Executive Chef, Sheraton Park Lane Hotel |
| Sally Clarke |
Chef patron, Clarke's Restaurant |
| Martyn Nail |
Executive Chef, Claridges Hotel |
| David Dorricott |
Academy of Culinary Arts |
| David Nichols |
Executive Chef, Mandarin Oriental Hotel |
| John Peart |
British Culinary Federation |
| Ian Boden |
Head Chef, City Inn Birmingham |
| Prue Leith |
Chairman, The British Food Trust |
| Robert Kisby |
Head Chef, Cock O' Barton, Cheshire |
| Gregg Brown |
Executive Chef, Marriott County Hall |
| Stephen Scuffle |
Governor, Craft Guild of Chefs |
| Chris Hudson |
British Culinary Federation |
| David Mulcahy |
Vice-President, Craft Guild of Chefs |
| Michael Parker |
Trustee, The British Food Trust |
| Alan Baker Green |
Executive Head Chef, ESS – Compass Group |
| Andreas Antona |
Chef Patron, Simpsons Restaurant, Birmingham |
| Marjory Clark |
Principal, Lakefield Training Centre |
| Graham Tinsley |
Chef Patron, Castle Hotel, Conwy |
| Gareth Johns |
Head Chef, Wynnstay Hotel, Machynlleth |
| Kay Johnson |
Principal, South Trafford College |
| Paul Askew |
Chef Patron, Simpsons Restaurant, Birmingham |
| David Berry |
Chef Lecturer, South Devon College |
| Allister Bishop |
Executive Chef, Le Meridien, Piccadilly |
| Richard Bowden |
Sector Executive Chef, Compass Group |
| Nick Davies |
Welsh Culinary Association |
| Simon Hulstone |
Head Chef, The Elephant Restaurant, Torquay |
| Ian Nottage |
Executive Development Chef, Leathams Plc |
| Chris Sandford |
CEO, The Chef Centre of Ireland, Dublin |
| Arwyn Watkins |
Managing Director, Cambrian Training Company |
ORIGINAL WORKING PARTY
| Prue Leith |
Chairman, The British Food Trust |
| Scott Antony |
Development Director, The British Food Trust |
| Marjory Clark |
Training Manager, Lakefield Training Centre |
| Chris Hudson |
Head Chef, British Culinary Federation |
| David Doricott |
Chef Consultant |
| David Mulcahy |
Vice President, The Craft Guild of Chefs |
| Gregg Brown |
Executive Head Chef, Marriott County Hall |
| Gary Hunter |
Head of Culinary Arts, Westminster Kingsway College |
| Simon Stocker |
Chef Lecturer, Westminster Kingsway College |
| Martin Nail |
Executive Head Chef, Claridges Hotel |
| Craig Wooton |
Executive Head Chef, Marriott Regents Park |
| Graham Crump |
Group Executive Chef, University of Warwick |
| Arwyn Watkins |
Managing Director, Cambrian Training |
OTHER CONSULTATIONS & WORKSHOP ATTENDEES
| Peter Goff |
Exams Adviser to Edge |
| Stephen Dennison |
Funding Adviser to Edge |
| Michael Coaker |
Adopt-a-School, Thames Valley University |
| Alan Coxon |
Independent Chef, Presenter and Writer |
| Trevor Nelson |
Compass Group, Food Service Training & Development Manager |
| Steve Munckley |
Chairman, Craft Guild of Chefs |
| David Russell |
Managing Director, The Russell Partnership |
| Richard Taylor |
Managing Director, Creative Learning Media |
| Ronke Arogundade |
Executive Chef, The Good Eating Company |
| Patrick Harbour |
Managing Director, Harbour & Jones |
| Charles Howe |
Association Culinaire Francais |
| Neil Thomson |
Secretary, The Federation of Chefs Scotland |
| Jo Queen |
President, The Federation of Chefs Scotland |
| Vince Carr |
Executive Chef |
| Peter Griffiths |
Executive Chef, Manor Hotel, Meriden |
| Paul Heathcote |
Director, Heathcotes |
| David Battersby |
Director, Hospitality Skills Academy |
| Joe Beaver |
Executive Head Chef, Marriott Heathrow |
| Tony Holyland |
Head of Vocational Learning, People 1st |
| Alice Cardwell-Hodges |
Business Relationship Manager, BII Awarding Body |
| Brian Wisdom |
Chief Executive, People 1st |
| Sally Messenger |
City & Guilds |
| Pam Raybone |
Chief Verifier, City & Guilds |
| Darrin Sinclair |
Qualifications and Curriculum Authority |
| Daryl Berrell |
Qualifications and Curriculum Authority |
| Mick Cooper |
Principal, Hotel School, City College Norwich |
| Bonito Daniels |
Head Chef, Marriott Regents Park |
| Robert Housden |
Assistant Director, Food & Beverage, Marriott Whitbread |
| Mike Stapleton |
UK Corporate Affairs Director, Compass Group |
| Jason Tate |
Executive Head Chef, Marriott, Marble Arch |
| Julia Sibley |
Savoy Educational Trust |
| Prof. David Foskett |
Associate Dean, Thames Valley University |
| John Williams |
Executive Head Chef, The Ritz Hotel |
| Philippe Rossiter |
Chief Executive, HCIMA |
| Trevor Nelson |
Foodservice Training & Development Manager, Compass Group |
SOME COMMENTS THAT SPURRED US ON
As a champion of the industry, I am acutely aware of the failings of our present catering education....we urgently need your Applied Ability Award to assure employers that chefs can cook.
The Viscount Thurso MP
We fully support the Trust's intention to return to practical examinations to certify qualifications.
Chief Executive, British Hospitality Association
The industry is desperately short of chefs trained and accredited on their practical skill...we are particularly pleased that you are adopting an accreditation system to ensure that their Applied Ability has been properly tested.
Chairman, Springboard UK
We are extremely supportive of this initiative, which will greatly enhance the core of chef skills.
Chief Executive, The British Institute of Innkeeping
The current NVQ system falls short of employer expectations...practical examination is the only way forward as this offers a true and measurable method of standards.
Vice President, The Craft Guild of Chefs
Not only do I know that your concept of an industry-led approach is the correct one, it is also the only one that will ultimately succeed.
Chief Executive, Edinburgh International Conference Centre
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