Already well established as important achievements for chefs, competitions for food and beverage service staff are now an increasingly important part of the training and career development for those working in food and beverage service. 

 

Entering competitions provides individuals with the opportunity to measure themselves against others in the same profession.  It also provides a tremendous learning opportunity.

 

Most of the service competitions are now based on the four key aspects to the job.  These are technical skills, interpersonal skills, product knowledge and teamwork.  Most organisers are now recognising that competitions are primarily about encouraging learning.  Consequently they are providing more and more support to competitors in order to help them do well.  Additionally most organisers are now ensuring that their marking systems are being improved and there is an increasing emphasis on systems that are able to provide a base for feedback to competitors on their achievement.  Additionally competition certificates are also being used as part of the assessment evidence for NVQ/SVQ. 

 

The competitions

The current national award opportunities for food and beverage service staff are:

 

The Academy of Culinary Arts - Annual Awards of Excellence  

The Academy (formally the Académie Culinaire) offers the opportunity for these awards annually.  The awards are available for people aged between 20 and 26 years, who are working in food and beverage service.  There are also award opportunities for chefs and pâtissiers.  It is an award for achieving a set standard, rather than being a competition.  Entry is usually November/December and is by application. (020 8673 6300)

 

The Academy of Culinary Arts - Master of Culinary Arts (MCA)

This is the highly prestigious senior award, previously known as the Meilleur Ouvrier de Grand Bretagne (MOGB).  The opportunity for this award is offered every four years for senior restaurant personnel alongside opportunities for pâtissiers and chefs.  It is open to people over 26 years of age who are able to demonstrate the highest standards of craftsmanship.  Again it is an award for achieving a set standard rather than being a competition.  The next competition will be in 2009.  Entry is by application.  (020 8673 6300)

 

The Academy of Food and Wine Service - Sommelier of the Year

This competition is run annually (application usually around October and the competition is run March and April) for those working as sommeliers.  There is no age restriction but the competition has a very high standard of entry.  Entry is by application.  This association also offers the possibility of membership at various levels for those involved in food and wine service.  (020 8661 4646)

 

The Academy of Food and Wine Service - Restaurant Manager of the Year

This competition is run annually (application usually around October and the competition is run April and May) for those working as restaurant Managers.  There is no age restriction but the competition has a very high standard of entry.  Entry is by application.  This association also offers the possibility of membership at various levels for those involved in food and wine service.  (020 8661 4646)  

 

The Restaurant Association of Great Britain - Young Waiter of the Year

This competition, which is run together with the Young Chef of the Year competition, is for people working in food and beverage service who are under the age of 25 years.  It is organised by The Restaurant Association (part of the British Hospitality Association).  Entry is by application.  (020 7269 9686)