Bachmann’s in finals of excellence awards

Former Baking Industry Awards winner Bachmann’s Patisserie and Chocolate Creations has been made a finalist in the Annual Awards of Excellence (AAE) 2014.

Hosted by The Royal Academy of Culinary Arts, the pastry final will take place at Westminster Kingsway College on 23 May 2014.

The full list of pastry finalists includes: Timothy Breton, The Dorchester; Abby Cass, Hakkasan Mayfair; Nicholas Henn, Le Manoir aux Quat’Saisons; Jamie Houghton, Le Manoir aux Quat’Saisons; Aisha Ibrahim, Hakkasan Mayfair; Sam Leatherby, London Hilton on Park Lane; Rhiann Mead, William Curley Pâtissier Chocolatier; Stefan Milligan, Café 21, Newcastle; Bianka Molnar, Yauatcha, London; Marco Pagos, Yauatcha, London; Steven Sherry, William Curley Pâtissier Chocolatier; Kae Shibata, The Ritz London; Natasha Wigmore, Bents Garden Centre; Victoria Windling-Gayton,  Bachmann’s Patisserie; Melissa Wood, The Gleneagles Hotel; and Luke Woodward, Lucknam Park Hotel.

To reach the final, candidates were required to produce two Paris Brest, their own interpretation of a ‘tiramisu’ with classic flavours present, and florentines.

Candidates who achieve the Award of Excellence will be invited to a gala presentation dinner, where they will be presented with a certificate recognising their achievement, a chef’s jacket (kitchen and pastry) or sommelier’s apron (service).

The candidate who scores the highest mark in each section (kitchen/pastry/service) will be rewarded with prizes including a scholarship, a specially commissioned engraved Silver Trophy and a day’s work experience at The Fat Duck.

Founded in 1983, the awards aim to inspire and encourage young people (20-26) working full time to achieve the highest standards in their chosen profession – kitchen, pastry or service – and to offer them clear guidelines for success in their careers.

At the 2012 BIA, Ernst Bachmann from Bachmann’s received a Lifetime Achievement Award, alongside Gill Brooks-Lonican from the National Association of Master Bakers, John Bailey of Greggs and Eddie Spence MBE, The British Sugarcraft Guild. 

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