Brooklands Technical College Hosts 2025 Graduate Awards Semi-Finals

Brooklands Technical College proudly opened its doors to some of the UK’s most promising young chefs as we hosted the Craft Guild of Chefs’ 2025 Graduate Awards semi-finals.

Now in its 23rd year, the Graduate Awards celebrate the rising stars of the hospitality industry who demonstrate outstanding culinary talent, technical skill, and commitment to their craft. This year marked an exciting milestone, as the Graduate Awards pastry category held two separate heats for the first time due to a surge in both interest and exceptional applications.

As one of the host venues for such a well-renowned award, we were delighted to welcome competitors, judges and mentors to our state-of-the-art kitchens. Our facilities provided the perfect setting for this prestigious challenge, where semi-finalists were put through their paces in a rigorous series of tasks including butchery, fishmongery, classical cookery and pastry techniques.

Each chef completed a 30-minute multiple choice exam relating to classical and modern cookery. Contestants then returned to their separate categories (either pastry or kitchen), and began their related tasks. Those competing under the Kitchen Graduate category, completed a live preparation session where they were tasked with gutting and filleting a trout. Contestants were judged on their ability to produce 2 trimmed scored fillets, fillet top and tail trim, the head, backbone and ribs of the fish on their presentation platters. 

Kitchen graduates were then asked to create a 4 course meal, including an appetizer, first course, main course and a classical dessert. However, their main course included a mystery box element, which provided a spread of ingredients that they were required to include into their dish. Contestants were judged on their planning, skill base, presentation, imagination and understanding of balancing flavours.

Simultaneously, the Pastry Graduate candidates were asked to complete a classical control task, where each chef must precisely follow a recipe. They were tasked with creating a 20cm Sacher Torte, a classic layered chocolate dessert with apricot jam and chocolate glaze. Contestants were then asked to create 12 pate du fruit petit fours, a traditional French confectionery. Lastly, the pastry chefs were judged on their ability to create 6 seasonal fruit tarts and their ability to adhere to food safety practices.

Finalists of the Graduate Award 2025 will be announced at the end of June. We are honoured to have played such a special part in this remarkable event. Not only in celebrating and supporting new talent but also in helping to inspire the future of culinary education and excellence. We extend our congratulations to all semi-finalists and look forward to seeing their continued success in the finals and beyond.