Royal Academy of Culinary Arts reveals eight recipients of the 2022 MCA
The eight winners of the 2022 Master of Culinary Arts (MCA) for the Royal Academy of Culinary Arts (RACA) have been announced.
The results were revealed at a four-course gala dinner at Claridge's, London, on 28 October, curated by its culinary director, Dimitri Magi, and attended by notable industry professionals such as Raymond Blanc, John Williams, Michel Roux Jr and Benoit Blin.
Presented every four years, the MCA marks the UK's highest culinary honour and recognises chefs, pastry chefs and those working in restaurant management or service who are skilled and esteemed experts in their field.
All MCA holders must demonstrate advanced technical skill and professional ability, leadership, accountability for decision-making, comprehensive knowledge of sustainability and a desire to act in the best interests of the culinary arts profession.
The MCA is closer to an examination: the entrants only achieve the prize if they meet the required standard. For example, in 2017, all four entrants to the pastry chef category did not achieve an MCA.
At the prestigious final held at the University of West London, chef candidates were asked to cook a saddle of lamb with shoulder and sweetbreads, accompanied by a suitable sauce and three garnishes, as well as a sea bass en croute with a seafood sauce.
Pastry chef finalists had to present gateaux de voyages, savoury vegetable St Honoré, strawberry vol au vents and coffee and chocolate Othellos, as well as a pre-prepared centrepiece with the theme of Alice in Wonderland.
The restaurant management and service final took place at Claude Bosi at Bibendum and saw candidates assessed in the preparation for and service of a four-course à la carte menu to two tables, in a formal restaurant setting, with the support of a commis.
Speaking to The Caterer about his win, Spencer Metzger, head chef at the Ritz London, said that he was "completely elated" and "in complete shock".
Another recipient of the MCA, George Blogg, executive head chef at the Gravetye Manor in Sussex, added: "I'm a bit disappointed because only two out of the five of us got there. I would have loved all five of us to be there to be honest, bit disappointed in that respect, but personally it's incredible."
Daniel Crump, proprietor of the Greyhound in Beaconsfield, commented: "I'm completely humbled and just thankful for the support that I've had from my mentors. Now, I feel a really strong duty to push, inspire and create the future generation of what we do, which I passionately believe is the best industry in the world."
John Williams, executive chef of the Ritz London and chairman of RACA, who hosted the evening, also told The Caterer: "What's important for us is the awards and the people receiving this humongous award. It's not a competition; it's an award on the perfection of what we actually do in our industry, whether it's service, pastry chefs or cooks."
The following individuals received the MCA:
Chefs
- George Blogg, executive head chef, Gravetye Manor
- Spencer Metzger, head chef, the Ritz London
Pastry chefs
- Alistair Birt, senior head pastry chef, Harrods
- Jamie Houghton, senior sous chef, Le Manoir aux Quat'Saisons
Restaurant management and service
- Thomas Borghi, restaurant manager, the Lanesborough, London
- Daniel Crump, proprietor/director, the Greyhound, Beaconsfield
- Antonio Forte, restaurant manager, Galvin at Windows
- Devid Isabella, director of food and beverage, the Goring
Recipients of the MCA are decided by a panel of judges made up of past winners of the MCA, senior members of RACA and significant industry professionals. Idris Caldora chaired the chefs round; Michael Nadell chaired the pastry chefs; and Silvano Giraldin and Sergio Rebecchi chaired restaurant management and service.
MCA 2022 was sponsored by the University of West London, Aubrey Allen, Champagne Laurent-Perrier, Berkmann Wine Cellars, L'Unico Caffe Musetti, Ritter Courivaud, Willie's Cacao and Winterhalter.
Earlier this month, RACA launched an alumni network to inspire young professionals to become chefs, pastry chefs and restaurant managers.
