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The Academy of Culinary Arts Management Committee

Chancellor and President of the MCA: Dr MicheI Bourdin OMN CMA
Retired Chef de Cuisine, The Connaught
Honorary President: Richard Shepherd CBE FHCIMA
Chef Partner, Langan's Restaurants, London
President: Brian J Turner CBE FHCIMA. Brian Turner Mayfair
Executive Chairman: John Williams, Executive Chef, The Ritz
Vice President: Albert Roux OBE CMA MCF, Chef Patron, Le Gavroche
Vice Chairman & Chairman Education Committee: David Pitchford
Chef and Joint Proprietor, Read's Restaurant
Chairman of the MCA: Keith Podmore, Chef de Cuisine, Boodle's
General Secretary: Professor John Huber, Catering and Confectionery Consultant
Chairman of Les Arts de la Table: Silvano Giraldin, Director, Le Gavroche
Representative of Les Arts de la Table: Didier Garnier, Proprietor, Le Colombier
Representative of Les Arts de la Table: Remy Lyse, Operations Manager
Sofitel, St James' Hotel
Representative of Les Arts de la Table: Sergio Rebecchi, Managing Director, Chez Nico
Restaurants
Representative of Les Arts de la Table: Donato Colasanto MCA*, Proprietor, La
Casalinga
Chairman: Annual Awards of Excellence: David M Dorricott: Executive Chef, House of
Commons
Chairman: Scottish Branch: Jeff Bland, Executive Chef, The Balmoral Hotel
Chairman: Northern Branch: Terence Laybourne MBE, Proprietor, Café 21,
Newcastle-upon-Tyne
Chairman: The Selection Committee: John King, Executive Chef, Crockfords Club
Chairman: Food Policy Committee: Martin Lam, Chef Proprietor, Ransome's Dock
Adopt A School Chairman: Michael Coaker, Chef Consultant
Officer: Rob Kirby, Executive Chef, Avenance
Officer: Steven Doherty MCA*, Chef Proprietor, Punch Bowl Inn
Chairman, Associates: David Francis, Francis Dairies

* MCA, Master of Culinary Arts, formerly the MOGB, Meilleur Ouvrier de Grande Bretagne
Trustees: Sam Gordon Clark, Director Henley Festival; Albert Roux OBE (Albert Roux
Consultancy and Director of Le Gavroche); Richard Shepherd CBE, Chef Partner,
Langan's Restaurants

Director: Sara Jayne-Stanes

Michel Roux Alain Roux
Waterside Inn Michelin 3
Three Star Restaurant
Michel Roux Alain Roux
Waterside Inn Michelin 3
Three Star Restaurant
Michel Roux Alain Roux
Waterside Inn Michelin 3
Three Star Restaurant
Diego Maciaga Diego
Maciaga Diego Maciaga
Diego Masciaga Diego
Michel Roux Alain Roux
Waterside Inn Michelin 3
Three Star Restaurant
Michel Roux Alain Roux
Waterside Inn Michelin 3
Three Star Restaurant Michel
Roux Alain Roux Waterside
Inn Michelin 3 Three Star
Restaurant
Michel Roux Alain Roux
Waterside Inn Michelin 3
Three Star Restaurant
Diego Maciaga Diego
Maciaga Diego Maciaga
Diego Masciaga Diego
Michel Roux Alain Roux
Waterside Inn Michelin 3
Three Star Restaurant Michel
Roux Alain Roux Waterside
Inn Michelin 3 Three Star
Restaurant Michel Roux Alain
Roux Waterside Inn Michelin
3 Three Star Restaurant
Michel Roux Alain Roux
Waterside Inn Michelin 3
Three Star Restaurant
Diego Maciaga Diego
Maciaga Diego Maciaga
Diego Masciaga Diego
Michel Roux Alain Roux
Waterside Inn Michelin 3
Three Star Restaurant Michel
Roux Alain Roux Waterside
Inn Michelin 3 Three Star
Restaurant Michel Roux Alain
Roux Waterside Inn Michelin
3 Three Star Restaurant
Michel Roux Alain Roux
Waterside Inn Michelin 3
Three Star Restaurant
Diego Maciaga Diego
Maciaga Diego Maciaga
Diego Masciaga Diego
Michel Roux Alain Roux
Waterside Inn Michelin 3
Three Star Restaurant Michel
Roux Alain Roux Waterside
Inn Michelin 3 Three Star
Restaurant Michel Roux Alain
Roux Waterside Inn Michelin
3 Three Star Restaurant

Master of Culinary Arts - Latest News, April 2004

The most prestigious awards of the industry are now well underway, with the finals all set
to take place in May. Professional chefs, pastry chefs and restaurant managers from all
over the country are even now honing their skills for one of the toughest competitions in
Culinary Arts today. Based on the Meilleur Ouvrier de France awards (MOF), and originally
introduced as the Meilleur Ouvrier de Grande Bretagne (MOGB), the Master of Culinary Arts
(MCA) are supported by Academicians Michel and Albert Roux OBEs of the Waterside Inn
and Le Gavroche respectively.

The Academy of Culinary Arts holds the Master of Culinary Arts every four years, and such
a distinction often marks a turning point in the history of the profession with the
acknowledgement of its aims to elevate the standards of food and cooking and the status
of the chef, pastry chef and waiter or restaurant manager. This is particularly important at a
time when Leisure and Tourism is a major growth industry and a significant contributor to
the national economy.

This is an opportunity for both Academicians and non-academicians to participate, and
this year the dates for the MCA are as follows:

Restaurant Management & Service Semi Final: Saturday 12 th March, the Langham Hotel,
London

Culinary Skills and Hotel Pastry Finals: Thursday 12th May 2005 , at Thames Valley
University .

Judges include MCA holders and they will be looking for excellence from the following
candidates:

Culinary Skills:
André Garrett, Orrery
Martin Green, White's
Andrew Jones, Claridge's
Gregory Nicholson, Faccombe Manor
Mark Page, Royal Commonwealth Club
Cyril Strub, The Castle Hotel

Hotel Pastry:
Benoit Blin, Le Manoir aux Quat'Saisons
Gregory Crouch-Cadoni, Boodles
Tony Hoyle, The Grove
Keith Hurdman, Bettys and Taylors
Keith Marley, La Potiniere

Restaurant Management & Service:
Mourad Ben Tekfa, Le Manoir Aux Quat'Saisons
François Bertrand, Le Gavroche
Joel Claustre, Searcy's
Didier Felix, Friends Restaurant
Thomas Fortune, Pol Roger Ltd.
John Iglesias, Quirinale Restaurant
Emmanuel Landre, Le Gavroche
Michael Newton-Young, JMK Classic Catering
Elaine Watson, Gleneagles Hotel