Entries open for CGOC Graduate Awards

The Craft Guild of Chefs (CGOC) has officially opened entries for the prestigious Graduate Awards 2025, launching the search for the next generation of talented and ambitious young chefs.
Now in its 23rd year, the initiative continues to provide young professionals with invaluable opportunities to showcase their skills, gain industry recognition and excel personally and professionally.
This year marks an exciting development, introducing a new scheme designed to provide entrants with additional support and guidance throughout the process. Nine former Graduate Awards achievers will be on hand to answer questions for those thinking of entering, also guiding those who make it through to heats and final exams.
Former National Chef of the Year, Ben Murphy will continue as chair of the Kitchen Graduate Award, while Sarah Frankland, executive chef at Pennyhill Park Hotel & Spa, will lead the Pastry Graduate Award for a second year.
About the awards
The Graduate Awards are open to chefs under 25 as of 1 September. There are no limits on the number of chefs who can pass, making this an inclusive opportunity for young professionals eager to test their skills, learn from peers and connect with industry leaders.
Those who get through will face a rigorous but rewarding process, including a paper-based exam and practical challenges, with semi-finalists and finalists going on to test their abilities in the kitchen.
All finalists will benefit from a two-day mentor experience in the summer, including masterclasses, networking opportunities and visits to local producers. Graduates of the Kitchen Award will earn the chance to compete in the Young National Chef of the Year 2026.
Steve Munkley, founder of the Graduate Awards, comments: "We continue to evolve this event, and the introduction of the 'Champions' scheme reflects our dedication to creating a positive and memorable experience for every entrant. These awards are about more than recognition – they are about helping to develop the future of our industry."
Chefs can enter by completing the online entry form before the deadline of Monday, 31 March.