Categories & Criteria

For details on how to nominate, click here

Apprentice Chef Award
To be nominated in this category you need to be employed on a work based apprenticeship scheme which does not finish prior to March 2019.  The scheme needs to be an apprenticeship with day release or block release attached to a college or a work based assessments programme where evidence of assessments will be required.  There is no age restriction for nominees.

  1. Describe the outstanding progress this chef has made during the time they have been in the industry.
  2. Name any key achievements they have attained, including student awards or competition results.
  3. Supply any additional information about the apprentice that makes you feel they should receive this award, such as charity work, excellent team spirit or mentoring a younger colleague. 
     

Armed Forces Chef Award
This award is made to a serving Chef of the Armed Forces, either Regular Forces or Reserve whose outstanding performance as a military chef is worthy of recognition. The candidate should have in-depth craft knowledge and possess exceptional craft skills.

The nomination must be accompanied by a detailed citation which clearly shows why the candidate has been nominated along with supporting documentation including press cuttings, testimonials and letters of support.

It is of paramount importance that military acronyms are not used in the citation as all nominations will be judged by a panel nominated by the Craft Guild of Chefs. The proposer must hold Senior Non-Commissioned Officer (SNCO) rank or above in the Catering Services discipline and not be junior in rank to the nominee.

Banqueting & Event Chef Award
Nominations for this award are sought for chefs who are responsible for a banqueting operation. This can be in a permanent location or event catering environment where the team move around or cook in specialised venues. Candidates should demonstrate the highest standards of delivery, be highly organised and an excellent team leader with a commitment to producing innovative food to the highest standards.

  1. Describe the nominee’s role and key areas of responsibility including team management, staff development and retention.
  2. Outline financial and budgetary responsibilities and achievements.
  3. List key achievements demonstrating how the nominee has made a contribution over and above his/her job role?
  4. List any accolades or awards the nominee or their team has received and examples of relevant customer testimonials.
  5. Supply examples of where this chef has gone either above and beyond to meet customer expectations or overseen an event that is ground breaking.


Chef Lecturer Award
Nominations for this award should be submitted for chefs whose primary job is in the teaching and development of chefs at all levels from any sector of the industry. Examples of this are chef Lecturers working in colleges, corporate chef trainers or chefs within a brigade who have ultimate responsibility for the training of colleagues. Successful candidates should have shown a commitment to helping others over and above their daily responsibilities. Please note: this award is not intended for chef managers that run an outlet within a training establishment.

  1. How has the nominee made a contribution over and above his/her job role?
  2. List key successes and results for students and/or courses that the nominee has been directly responsible for.
  3. Include colleague and student endorsements to support the nomination to evidence teaching and mentorship highlights.


Competition Chef Award
Nominations are invited for chefs who are recognised as having a proven track record within the competition arena. Nominations should contain a description of competitions entered and awards achieved.

  1. Describe the main achievements of this nominee in the competition sector of the industry and list key competitions entered.
  2. Provide photographic evidence where appropriate of competition dishes or pieces.
  3. Supply information of any mentoring or development for young chefs that this nominee has carried out whilst competing themselves.
  4. Describe how the nominee has balanced their day job with the demanding world of competitions.


Contract Catering Chef Award
Nominations are invited for chefs working for contract catering companies involved in the provision of catering services to customers within the workplace. Consideration will be given to nominees who demonstrate the highest standards of professionalism for food quality, innovation, training and development.

  1. Describe the nominee’s role and key areas of responsibility including team management, staff development and retention.
  2. Outline financial and budgetary responsibilities and achievements.
  3. Provide examples of menus and/or concepts which the nominee has developed or implemented.
  4. List key qualities and achievements demonstrating how the nominee has made a contribution over and above his/her job role?
  5. List any accolades or awards the nominee or their team has received and examples of relevant customer and client testimonials.


Development Chef Award
This category recognises the ever-growing importance of this sector of the chef’s profession. Nominations are required for chefs who are currently involved in any stage of the creation and development of food products for the retail and foodservice industry or for their creativity within the menu development kitchen of groups serving the out of home market. Nominees can come from large multinationals or specialist product development outlets.

  1. Describe how the nominee has made a contribution over and above his/her job role.
  2. Provide at least one example from concept stage to delivery, of a project or product including full financial overview to demonstrate success.
  3. Describe any additional relevant examples of how the nominee has engaged with customers or clients to provide a successful solution to a particular challenge.
  4. Where applicable supply statistical information in regards to the nominee’s achievements in sales/profit figures and/or staff mentoring and development.


Pastry Chef Award
Nominations are invited for chefs who have specialised in the production of pastry work, whether self-taught or having worked in other pastry kitchens during their career. They should now be demonstrating their own style, flair and innovation in the types of dishes they produce, as well as actively developing and training future pastry chefs working alongside them.

  1. Describe the nominee’s role and key areas of responsibility including team management, staff development and retention.
  2. List key qualities and achievements demonstrating how the nominee has made a contribution over and above his/her job role.
  3. Provide evidence of work including menus, photographs, customer or client testimonials to support the nomination.
     

People’s Choice Award
This is your opportunity to nominate a chef that in your opinion is an unsung hero and deserving of recognition. Nominations may be for chefs from any part of the hospitality and catering industry and either for a specific achievement or for commitment over many years.

The candidate should:

  • Have a proven track record
  • Be a highly professional craftsperson
  • Demonstrate true passion for food
  • Show clear examples of excellence and achievement in his or her field


Nominations should include a brief resume of the candidate’s experience and current position and a brief outline on why the candidate deserves recognition with specific examples.

A citation of approximately 500 words is required for publishing on the Craft Guild of Chefs Awards website demonstrating the excellent values of your candidate.  The shortlisted candidates’ citations will be available online with a vote to determine the winner.

Pub Restaurant Chef Award
Nominations are invited for chefs who work in a public house. This can be in a free house, tenanted or leased property, or a managed house of a brewer or pub group. The candidate should use local produce where possible, cook with flair and creativity, and meet the demands of customers by reaching a standard for the proposer feels is exceptional.

  1. Describe the nominee’s role and key areas of responsibility including team management, staff development and retention.
  2. List key qualities and achievements demonstrating how the nominee has made a contribution over and above his/her job role.
  3. Describe how the nominee is supporting local farmers and producers and the wider community through the pub restaurant with citations from customers.
  4. Provide sample menus and examples of events as appropriate.
     

Public Sector Chef Award
Nominations are sought from the high volume catering arena including hospitals, prisons, education, military, public and social services and in-house staff restaurants. Considerations will be given to the provision of nutritionally balanced and innovative menus produced to the highest standard within the constraints the public sector demands.

  1. Describe the nominee’s role and key areas of responsibility including team management, staff development and retention.
  2. List key qualities and achievements demonstrating how the nominee has made a contribution over and above his/her job role.
  3. Provide information on promotional activity, menu development, financial responsibilities and key business achievements demonstrating success for this sector.
  4. Describe the qualities you feel the nominee is bringing to their sector of the industry that sets him/her apart.


Restaurant Chef Award
For chefs who are recognised for their outstanding contribution to quality within this sector, whether it be a standalone restaurant, part of a group, or based within a hotel. All styles can be nominated from Michelin Starred to Brasserie. Customer endorsements, accolades and successful years’ trading need to be shown.

  1. Describe the nominee’s role and key areas of responsibility including team management, staff development and retention.
  2. List any accolades or awards the nominee or their team has received and examples of relevant customer and client testimonials and media reviews.
  3. Provide sample menus and an overview of the operating business including community engagement which demonstrates an innovative, sustainable and financially sound business model.
  4. Give background information on the nominee as appropriate listing key achievements, including activities outside of their day to day job.


World Cuisine Chef Award (previously Ethnic Chef Award)
Nominations are requested for chefs who are primarily responsible for the production of dishes whose origins come from beyond the British Isles. A strong track record with good peer feedback from chefs specialising in these styles of cuisine will be looked for.

  1. Describe the nominee’s role and key areas of responsibility including team management, staff development and retention.
  2. Describe the cuisine that your nominee is delivering with examples of recognition or awards and/or customer testimonials.
  3. Provide sample menus and an overview of the operating business including customer engagement which demonstrates an innovative, sustainable business model.


Young Chef Award
Nominees should be under the age of 23 years on 31st May 2018 and have already shown a passion for the industry, excelling in their technical skills, developing a wide knowledge base, flair and commitment for their chosen path. This nominee can be anywhere on our partie system from Apprentice to Head Chef and from any sector of the industry.

  1. Describe the outstanding progress this chef has made during the time they have been in the industry.
  2. Name any key achievements they have attained, including student awards or competition results.
  3. Supply any additional information about the young chef that makes you feel they should receive this award, such as charity work or maybe mentoring a younger apprentice.  


In addition the Craft Guild of Chefs will present three Awards on the night which don’t require any nominations:

  • Innovation Award
  • New Restaurant of the Year Award
  • Special Award - reserved for one very special person who the Craft Guild of Chefs believes has made an outstanding contribution to the industry over and above the call of duty.
     

All winners will be announced at the Craft Guild of Chefs Awards dinner on Monday 4th June 2018 at the Grosvenor House Hotel, London

For details on how to nominate, click here

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