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Glitz for Ritz at 17th Chef’s Oscars!
A TALENTED chef who has banked a glittering haul of gold medals for the UK has won the Heinz Foodservice-sponsored Young Chef of the Year at the Craft Guild of Chefs Awards.
Adam Smith, sous chef at The Ritz in London, was presented with his coveted gong at a glittering ceremony at the Lancaster London Hotel on Thursday, June 24th.
Adam proved his talent to the world when he won a gold medal at the prestigious WorldSkills 2009 contest in Calgary – the first gold for the UK in 15 years. His talent was also on display at the Wessex Salon Culinaire last year when he scooped two gold medals, which included a best in class.
He also played a key role as commis chef to celebrated chefs Andre Garrett and Simon Hulstone at the Bocuse d’Or contest in Lyon in 2007 and 2009, respectively.
Adam has an outstanding track record at The Ritz, where he has worked for executive chef John Williams for five years. During that time he has been promoted five times because of his passion for cooking and his drive to constantly learn and improve.
Described as having a natural talent and a very hard working chef, he now holds the position of sous chef, working across all sections of the kitchen.
Narrowly missing out on the title were two formidable runners up. Selin Kiazim, chef de partie at London’s Providores Restaurant, competed with the junior British team at the 2008 Culinary Olympics and was the highest achiever of the 2009 Craft Guild Graduate Awards.
She recently won Young Spanish Chef of the Year and has just joined the advisory committees of the charity Hospitality Action and the Ark Foundation.
Italian born Guido Rizzo, sous chef at Briscola Restaurant in Macclesfield, has devised new dishes for the menu and created a number of outstanding desserts that have been popular with diners and provided a host of testimonials. As well as cooking, he has managed stock control to a level that has resulted in reducing wastage and increasing profits.
Young Chef was one of 13 gongs up for grabs from the UK’s leading chef’s association, with each finalist scrutinised by a panel of expert judges after being nominated by their peers.
A 14th Special Achievement award, reserved for one exceptional personality who has made an outstanding contribution to the industry, went to Pierre Koffmann, one of less than a handful of chefs in the UK to have been awarded the ultimate three Michelin stars for his famed restaurant, La Tante Claire.
This year’s awards were attended by more than 600 culinary professionals and Master of the Royal Household and president of the Craft Guild, Air Vice Marshal David Walker OBE.
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