professional certification for the craftsman chef professional certification for the craftsman chef...
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Professional Certification for the Craftsman ChefProfessional Certification for the Craftsman Chef Professional Certification for the Craftsman ChefProfessional Certification for the Craftsman Chef
Arwyn Watkins
Welsh Culinary Association Member
AAA National Committee
www.greatbritishkitchen.co.uk/aaa
Professional Certification for the Craftsman ChefProfessional Certification for the Craftsman Chef Professional Certification for the Craftsman ChefProfessional Certification for the Craftsman Chef
The ‘Triple A’ Career LadderThe ‘Triple A’ Career Ladder
AAA Foundation ChefAAA Foundation Chef
““We are pleased to recommend We are pleased to recommend to the profession that to the profession that
[successful Candidate] has [successful Candidate] has demonstrated, under test demonstrated, under test
conditions, the ability to work conditions, the ability to work to the professional standard to the professional standard
expected of a capable Kitchen expected of a capable Kitchen and Larder Chef working under and Larder Chef working under
supervision.”supervision.”
www.greatbritishkitchen.co.uk/aaa
Professional Certification for the Craftsman ChefProfessional Certification for the Craftsman Chef Professional Certification for the Craftsman ChefProfessional Certification for the Craftsman Chef
The ‘Triple A’ Career LadderThe ‘Triple A’ Career Ladder
AAA ChefAAA Chef“We are pleased to recommend “We are pleased to recommend
to the profession that to the profession that [successful Candidate] has [successful Candidate] has demonstrated, under test demonstrated, under test
conditions, the ability to work conditions, the ability to work to the professional standard to the professional standard expected of an accomplished expected of an accomplished
Kitchen and Larder Chef Kitchen and Larder Chef working without supervision.”working without supervision.”
www.greatbritishkitchen.co.uk/aaa
Professional Certification for the Craftsman ChefProfessional Certification for the Craftsman Chef Professional Certification for the Craftsman ChefProfessional Certification for the Craftsman Chef
The ‘Triple A’ Career LadderThe ‘Triple A’ Career Ladder
AAA Senior ChefAAA Senior Chef“We are pleased to recommend “We are pleased to recommend
to the profession that to the profession that [successful Candidate] has [successful Candidate] has demonstrated, under test demonstrated, under test
conditions, the ability to work conditions, the ability to work to the professional standard to the professional standard
expected of an expert Kitchen expected of an expert Kitchen and Larder Chef with and Larder Chef with
supervisory responsibilities.”supervisory responsibilities.”
www.greatbritishkitchen.co.uk/aaa
Professional Certification for the Craftsman ChefProfessional Certification for the Craftsman Chef Professional Certification for the Craftsman ChefProfessional Certification for the Craftsman Chef
AAA Senior Chef - Classic AAA Senior Chef - Classic Dishes SyllabusDishes Syllabus
www.greatbritishkitchen.co.uk/aaa
STARTERS – 10
MAINS – 13
DESSERTS - 11
Professional Certification for the Craftsman ChefProfessional Certification for the Craftsman ChefProfessional Certification for the Craftsman ChefProfessional Certification for the Craftsman Chef
www.greatbritishkitchen.co.uk/aaa
AAA Senior Chef - The Manual
LEADERSHIP
COMMUNICATION
PLANNING
MANAGEMENT
Designed by chefs…
Designed by chefs…
Operating through the AAA National Committee
The challenges…. The challenges….
The Applied Ability Awards The Applied Ability Awards
Chinese proverb:”If you set o
ut and you tu
rn
around and no one is following, you are just going
for a walk, but if
everyone is following you then
you are leading”
The Applied Ability Awards The Applied Ability Awards
““Another change is a growing realisation that Another change is a growing realisation that to run a restaurant it is no longer enough to to run a restaurant it is no longer enough to be a creative genius; a head chef must be a be a creative genius; a head chef must be a manager of people, money and situations. He manager of people, money and situations. He has to be a communicator, a trainer, a has to be a communicator, a trainer, a nurturer. The industry is at last touching the nurturer. The industry is at last touching the edge of self-respect”edge of self-respect”
The Applied Ability Awards The Applied Ability Awards
“ “I often help my staff to open their own businesses I often help my staff to open their own businesses because they have sacrificed everything and been because they have sacrificed everything and been
loyal to my vision for maybe seven years or more and loyal to my vision for maybe seven years or more and seen me winning. This must be given back as help. seen me winning. This must be given back as help. The result is the camaraderie and cooperation that The result is the camaraderie and cooperation that exists now between restaurateurs, rather than the exists now between restaurateurs, rather than the
undermining that went on before.undermining that went on before.
Impact… Impact…
Employer Benefits Employer Benefits
Employer Benefits Employer Benefits
We've been involved with the Triple A since its inception and to date 13 of We've been involved with the Triple A since its inception and to date 13 of our chefs have secured 21 awards. Not only has the scheme helped us our chefs have secured 21 awards. Not only has the scheme helped us develop our chefs and raise standards, it has also contributed to the growth develop our chefs and raise standards, it has also contributed to the growth of our food business.of our food business.Jill Matthews, Head of CateringJill Matthews, Head of Catering
Examined by chefs, including…Examined by chefs, including…
Alan Shipman (Sodexho) ~ Graham Tinsley (Chef Patron) ~ Prue Leith (British Food Trust) ~ Alan Baker-Green (Compass) ~ Graham Crump (Warwick University) ~ Andrew Bennett (Sheraton) ~ Arwyn Watkins (Cambrian Training) ~ David Berry (South Devon College) ~ Paul Askew (London Carriage Works) ~ David Mulcahy (Sodexho) ~ Mark Houghton (Birmingham University) ~ Paul Gayler (Lanesborough) ~ Allister Bishop (Le Meridien) ~ Stephen Scuffell (Crown Moran) ~ Simon Hulstone (Elephant Restaurant) ~ Ian Nottage (Leathams) ~ Chris Hudson (British Culinary Federation) ~ Richard Bowden (Compass) ~ Geoff Acott (Defense Food Services)
Eaten by the customer!Eaten by the customer!