Master Chefs - The Culinary Elite

When entering a restaurant, there's nothing more reassuring than to glimpse a Master Chef certificate mounted in a prominent position on the dining room wall. It is, indeed, a title worth savouring.

But there's more to this title than a warm fuzzy feeling of eager anticipation. To those in the know, membership of this prestigious association means a great deal more. Since the foundation of the Association of The Master Chef's of Great Britain, in 1980, the term has become a benchmark for excellence in the culinary domain. Outside the profession, however, and certainly from a customer point of view, surprisingly little is known about who is eligible for the title and what membership of the Association involves. So, here are the facts...

The Association of The Master Chef's of Great Britain was first set up "to provide a forum for the exchange of culinary ideas". Above all, the aim was to encourage young chefs to develop their professional skills through various training schemes and apprenticeships.

To this day, the emphasis remains upon nurturing the talents of young chefs and allowing them to achieve their full potential, The highly successful Modern Apprenticeship Scheme, which only recently relaxed its entrance requirements, in order to attract a larger quota of budding young chefs, is a perfect example. Open to all young chefs who are currently training in MCGB kitchens, the Master Chefs of Great Britain Training Diploma and Advanced Training Diploma schemes aim to recognise and reward "the hard work and dedication required by any young chef who enters the catering trade at the top end of the market and the high level of skill they need to acquire".

Over the years, the Association has monitored and reflected trends on the culinary scene, not only in London restaurants, but also throughout Britain. With a mission "to promote all that is best about British cuisine and the produce available in this country to both the chef and the consumer", the MCGB is constantly updating its remit. Members, for example, are constantly devising new "lighter" recipes, with a focus on freshness and natural flavours.

The recent introduction of a top level of attainment, The Fellowship of The Master Chefs of Great Britain is yet another example of the Association moving with the times. This new level of distinction is targeted at the crème de la crème of British Master Chef and, according to Chairman, Peter Juckes, "acknowledges those Master Chefs recognised as being at the top of their trade and who are known for making outstanding contributions of excellence to the industry". With up-and-coming young talents in mind, the Fellowship award is designed to meet the "aspirations of the ever-younger head Chef", destined for the ultimate accolade in culinary circles. Qualification for the Fellowship involves chefs demonstrating that they have achieved three or more rosettes in accredited guides or a series of similar awards in the catering industry, accumulated over a period of no less than ten years.

So there we have it. And, isn't it good to know that food prepared in a MCGB kitchen has to meet such exacting standards. With a Master Chef at the helm, diners can safely assume that they are in the expert hands of Britain's culinary elite.

Posted in: Chefs,Culinary,Elite,Master