Anthony triumphs at "special" Craft Guild of Chefs Awards
Read time: approx 2 mins
The College of Food’s Anthony Wright has won Chef Lecturer of the Year at the 25th anniversary Craft Guild of Chefs Awards.
Senior lecturer Anthony was presented with the award in front of 800 guests at the glittering ceremony at the Grosvenor House Hotel, London.
Beating fellow finalists Rik Razza from BaxterStorey and Len Unwin from The Sheffield College to the title, Anthony said he was thrilled.
“It was wonderful for me to win this award, a validation and endorsement of all that we achieve here at UCB,” he said. “It’s a great opportunity for us to be showcased in such a high profile way and to such a broad section of the industry.
“The fact that it was the 25th anniversary celebration of the awards made it all the more special.”
Recognising the stellar work that UK chefs carry out each and every day, the annual awards are open to chefs of all ages across the entire industry – with 18 titles including International Chef, Apprentice Chef, Innovation and People's Choice.
Winning over judges to take his category, Anthony was the first ever chef lecturer to represent the UK at the prestigious Bocuse D’Or and receive the title of Master of Culinary Arts (MCA).
Since joining UCB 20 years ago, he has been instrumental in the development, teaching and overseeing the Royal Academy of Culinary Arts Apprenticeships at UCB, and in preparation for the 2016 Bocuse d’Or, he didn’t hesitate to demonstrate the dishes and skills he had developed to his students.
He works tirelessly to ensure those he mentors benefit from his vast bank of knowledge and experience, much of which he gleaned through years working in Michelin-starred restaurants across the UK.
At present, he is mentoring former UCB Advanced Professional Cookery student Nathan Lane, who now works at The Ritz in London, to prepare him for his role as commis chef to Tom Phillips at the Bocuse d’Or European heats in Turin, Italy, this year, with hopes of making the ultimate final in Lyon in 2019.
Find out more about our college and degree courses within the College of Food.