Royal Academy of Culinary Arts
Established in 1980, the Academy is a professional association of head chefs, restaurant managers, pastry chefs, and quality suppliers.
The Academy’s principal objective is to promote public awareness and appreciation of the highest standards of food, cooking, and service through example and education. A second objective is to attract young people into the industry and to motivate them through significant levels of training.
These objectives, which the Cooks support, are achieved through a number of initiatives and projects:
Food Education At Schools Today (FEAST)
Chef’s Adopt a School
Two three-year Specialised Chefs’ Training programmes for young apprentices (age 16-19)
Annual Awards of Excellence for young chefs, pastry chefs, and waiters (age 20-26)
Master of Culinary Arts - 4-yearly - for culinary skills, hotel pastry, and restaurant management (over 26)
The Academy is recognised as one of the industry’s leading voices. Members of the Academy are expected to invest their time and energy in the Academy’s education initiatives. Admission to the Academy of Culinary Arts is open upon application to professionals aged 28 and over, dependent upon final approval by the Selection Committee. Members can be of any nationality working in Britain and plenary meetings are held every two months for Academicians and Associates. Since its inauguration, membership has grown to over 200 of the most notable head chefs, head pastry chefs, restaurant managers, sommeliers and suppliers.