Formed in June 1993 and known as the Welsh Culinary Association, it’s now been re-branded and runs under the Culinary Association of Wales, the CAW. The ethos of CAW is to promote excellence in the art of professional cookery within Wales and it aims to develop and raise the culinary profile of Wales, its establishments and those working within them. In 2002 CAW became a member of the prestigious World Association of Chefs’ Societies, which supports the senior and junior Welsh National Culinary Teams and these teams represent Wales with distinction at international competitions around the world.
It is certainly not a coincidence that the rising stature of the Welsh National Culinary Team has been matched by Wales’ growing reputation for the quality of its food and drink products. It goes without saying that a major factor in the Welsh culinary success story has been the high quality raw ingredients available in Wales, allowing Welsh chefs to produce dishes that prove to the rest of the world how Wales is a country ‘that can create food that is mind blowing’. The country is blessed with a fantastic array of fish from its fabulous coastline, rivers and lakes, Welsh lamb and Welsh beef rank alongside the world’s finest meat, Welsh dairy produce a range of speciality cheeses, which are always in great demand. We as a country must thank our spectacular hills and lush green valleys for our huge Welsh larder of spectacular food and drink.
But it’s rather pointless having this wonderful array of Welsh produce on our doorstep without talented chefs and this is why The Welsh National Culinary Team is without doubt a proud champion for Wales. The team has often cooked for Royalty, heads of state, senior politicians and celebrities travelling as far afield as Japan and the USA amongst many other countries. The Welsh National Culinary Team are very proud to count on HRH the Prince of Wales as its very supportive and enthusiastic patron. I think that certainly counts as having the royal seal of approval!
Kath Rhodes
Gavin Kellett
The Culinary Association Wales, CAW, is such a great organisation. They are a close knit team and offer help and guidance to all and they are willing to share their knowledge and experience with chefs of all levels.
I feel extremely lucky to have taken part in the National Chef of Wales for the past couple of years and even more so for winning the 2019 title. The whole experience of working with the CAW is a pleasure and I am really proud being part of it.
Without organisations like CAW I feel that the industry would not be in such a good place, as they promote Welsh produce, local businesses, talent and good relationships across the board, all to help support the future of food industry in this country.
I would encourage chefs of all ages and experiences to contact and be part of the CAW, they can help guide you in the right direction and with their support they offer you the chance to leapfrog your career and this wouldn’t happen without their support which is always there along the way.
Thomas Martin
The Culinary Association of Wales has really helped me develop in my career to date. Having twice been a Runner Up in the Junior Chef of Wales competition and getting the exposure through the event, plus seeing the differences in competition cooking, was a real eye opener for me. To cook for some well-known Welsh chefs and under a high pressure environment, which is quite different to that of a restaurant or hotel kitchen, was a great experience and I hope to do compete again next year.
I’ve met a lot of influential people in the industry through my involvement with the Culinary Association and have had the opportunity to attend events and network with other chefs and professionals within hospitality.
I’m now running my own pop up restaurants in South Wales and feel I gained much of the confidence to do so through working alongside the Association. It’s an organisation that wants to bring the best out in Welsh chefs and showcase the talent we have here in Wales and I’m proud to have been a part of that.
Alice Yeoman
I was first introduced to the Welsh Culinary Association of Wales when I was a student at Newtown College and knew I wanted to join them.
I did various culinary competitions as a student. Then when I started work I found myself as a finalist in UK world skills and booked in to my second Welsh International Competition when I won the Best Overall Junior category.
I’m shy but when I first went to the Welsh Junior Culinary meetings held by Danny Burke and Mike Evans I found the atmosphere friendly. It’s great to have not only the culinary opportunities and support but also to be able to represent your country.
After my first year in work in Wales I decided it was time to spread my wings and go to London, handed around my CV and got myself a job at the Savoy. Their kitchens were huge and very busy but they allowed me time off for the Welsh Junior Culinary meetings. I was then in central London on the National Geographic Food Festival for Food & Drink Wales stand with the Welsh Culinary Association. That was a great experience, good fun and gave me the world of confidence.
Life as a young commis chef is hard, long hours and is a tough life but having the Welsh Culinary Association express our own ideas and recipes in their supportive environment is a real-life saver.
Now I’m a commis chef working for head chef Gary Jones at Raymond Blanc’s Belmond Le Manoir aux Quat’ Saisons. This is my dream job and each day, despite thinking what am I doing here, I’m learning more and improving. I’m really looking forward to Germany 2020 culinary Olympics with the Welsh Junior Culinary team as each experience helps young chefs like me grow and the Culinary Association of Wales has a big part to play in that.
