The Institute of Master Chefs was formed in 1980 with branches in America, Holland and Great Britain. The British section of the organisation became The Master Chefs of Great Britain in 1982 with the aim of providing a forum for the exchange of culinary ideas and to further the profession through training and guidance to young chefs.
In addition, the association seeks to promote all that is best about British cuisine and the produce that is available in this country to both the chef and the consumer.
Over the past few years, MCGB members have sought to reflect the changes in the culinary scene by producing dishes that allow the natural flavours of the ingredients to come to the fore. Sauces are lighter and the use of butter and cream has been significantly lessened in favour of olive oil and herbs.
The emphasis on freshness and quality is highlighted in the cookery books written by MCGB members and the demonstrations organised at members restaurants and at retail and trade shows.
The MCGB recognise that in today's busy world, many people cannot avoid processed foods that contain salt, sugar, added fat and articifical flavous and colouring. However, if by its efforts more people turn to fresh ingredients and re-discover the joys of cooking on a regular basis then the seeds of change will have been sown.
An Executive Committe is charged with the responsibility of monitoring the professional standards set by the constitution of The Master Chefs of Great Britain.
Warren Brown, Shaune Hall, Gary Hunter, Douglas Jordan, Vince Kelly, Ray Lorimer, George McIvor, Clive Roberts, Cyrus Todiwala O.B.E., DL, Len Unwin and Lewis Walker
Andrew Bennett M.B.E., Jeff Bland,
Richard Bridgman, 7th Earl of Bradford,
Bill Bryce, Reg Gifford, Ann Long,
John McGeever, Melinda Renwick
Clive Roberts and Sonia Stevenson.
Sheena Buchanan Smith, D.S. Cameron, Gilli Cliff, Nigel Crane, William Kerr,
John Jackaman, David McKown,
Colin Pressdee and John Retallick
The Master Chefs of Great Britain was formed in 1980 to provide a forum for the exchange of culinary ideas and to further the profession through training and the guidance of young chefs. In addition, the association seeks to promote all that is best about British cuisine and produce.
Full members of The Master Chefs of Great Britain are professional chefs who can be said to be leaders in their chosen field, be it hotels, restaurants, pastry work, cost sector catering, outside and event catering, education or research and development.
Membership is by invitation or personal recommendation and/or application. All applications are subject to ratification by the Executive Committee, the Membership Secretary will call upon existing members knowledge and, in the case of Full Members, will arrange an individual visit.
The Master Chefs of Great Britain exist to promote the art of fine gastronomy and culinary skills through training and education in the workplace.
The title Master Chef of Great Britain carries a moral responsibility and any member given this title should pledge total dedication and respect to its’ philosophy.
A Master Chef of Great Britain should be a Chef of quality backed and supported by an establishment of proven high culinary and food service standards or a Lecturer or Industry Profession who can demonstrate the highest educational or industry standards, as applicable.
The Master Chefs of Great Britain is a non-profit making organisation whose main aim is to offer professional standing for qualified Chefs employed within the catering industry.
An Executive Committee is charged with the responsibility of overseeing that the professional standards set by the constitution are adhered to and met in full. All members are eligible to put themselves forward for the Executive committee.
Each member of the Executive Committee will serve for a maximum of five years after which time they must step down for a minimum of one year.
Executive Committee members will be required to attend at least two of the four meetings held in any given year, failure to do so, unless as a result of extraordinary circumstances, will result in their forfeiting their place on the committee. An additional meeting will be held at the AGM for which expenses will not be paid and attendance is optional.
A member of the Executive Committee or their nominated representative will be charged with overseeing the following areas:
In order to conserve association funds, Executive Committee members are asked to arrange the cheapest form of transport available to them and will be reimbursed according either the amount claimed or the off peak second class rail ticket whichever is cheaper. Higher amounts might be paid at the discretion of the Treasurer where extraordinary circumstances apply.
Applications for Full Membership status should
- Have total regard for the professional aspects of his/her culinary art while expanding its influence and providing for its future
- Guarantee the utmost quality of his/her services, while constantly striving for perfection
- Be able to prove a background of commitment and training
- Be recommended by at least 2 Full Members of the MCGB of proven standing or be reviewed by the Executive Committee
- Be an active working Chef responsible for a kitchen operation, a Lecturer responsible for delivery known qualifications or an Industry professional working to the highest standards.
- Be versatile by nature, not only as a chef but by having an interest in the whole business of satisfying the customer’s meal experience
- Use only the finest quality ingredients.
All membership applications will be examined by the Executive Committee and assessed to entry and specific grading.
Fellowship From time to time Full Members shall be put forward to receive the level of Fellow in recognition of outstanding work for the industry, excellence in a given field or for consistently high achievement within the industry guides i.e. 3 AA rosettes or above and 6/7 out of 10 in the Good Food Guide for a period of approximately 10 years.
Full Member Open to working chefs, lecturers and industry professionals who can demonstrate that they are at the top of their profession by their wide experience and by having gained industry recognition or the recognition of their peers over a considerable number of years.
- Pastry Chefs are given the designation (P)
- Lecturers are given the designation (L)
- Industry Professionals are given the designation (I)
Associate Entry level for any chef, lecturer or industry professional who aspires to be a Full Member of The Master Chefs of Great Britain. Associate members may apply to become Full Members as and when the feel they meet the criteria.
Junior Open to chefs who have been awarded the MCGB Intermediate or Advanced Training Diploma or who enter the MCGB competitions and valid for a maximum period of five years.
Honorary Membership is granted to Full Members retiring from the industry or at the discretion of the Executive Committee.
Bronze - Open to small-sized companies which provide a quality regional service to members.
Silver - Open to medium-sized companies which provide a quality regional service to members.
Gold - Open to companies which provide a quality national service to members.
Any company who provides financial assistance or produce in respect of MCGB events and competitions will be considered to be a Supply Partner in the applicable category.
Membership fees shall be set by the Executive Committee of The Master Chefs of Great Britain and due notice of any changes will be offered in writing.
Membership fees must be paid directly to the Head Office by cheque, credit card or standing order on request.
1) The Official Logo of The Master Chefs of Great Britain:
(a) Members shall be entitled to use the logo on all personal correspondence and uniforms purchased through the MCGB’s designated supplier.
(b) For advertising or commercial promotion in local or national media the use of the logo should only be used with the prior approval of the Executive Committee.
(c) For use on products for commercial gain and promotions, all must have been tried and tested by The Master Chefs of Great Britain and used with the prior approval of The Master Chefs of Great Britain.
2) Fellows, Full and Corporate members of The Master Chefs of Great Britain have the right to receive a plaque appropriate to their grade.
3) All members of The Master Chefs of Great Britain will have access to discuss relative matters with the Executive Committee and/or with the current serving Chairman
4) All members of The Master Chefs of Great Britain can request advice or consultancy from the Governing Body
5) Full members of The Master Chefs of Great Britain may be called upon to attend or give their time towards enhancing the reputation of The Master Chefs of Great Britain in such terms of promotional demonstrations or product endorsements
6) All members receive:
a) a certificate annually
b) a MCGB lapel badge
c) a complimentary copy of the official magazine ‘masterchefs’ and email and printed newsletters throughout the year
In addition, Full Members receive a MCGB jacket or may request their own jacket embroidered by the designated supplier.
7) The Executive Committee have the absolute right to appraise the continuing membership of any individual or company
8) The Executive Committee of The Master Chefs of Great Britain may at any time amend these rules without prior notice to the membership
All members are encouraged to:
i) participate in conferences, events and trips organized by the MCGB or its sponsors
ii) provide editorial copy and information for publication in the official magazine, printed newsletters and email newsletter
iii) advertise at preferential rates
iv) provide a listing for the magazine and website with links
v) enter members of their brigade, college or workplace for MCGB run or sponsored competitions
vi) put forward members of their brigade, college or workplace for the MCGB Intermediate and Advanced Training Diploma
vii) apply for tickets for the annual lunch
The activities of the MCGB are designed to provide promotional opportunities for members and the establishments/companies they work in as well as further the culinary art and encourage young people to enter the hospitality professions and guide them along their career path.
Honorary Vice-Presidents - A LIFE TIME POSITION, awarded for exemplary service to the association. This position is awarded at the discretion of the Executive Committee.
Chairman - will be appointed from within the Executive Committee
Vice-chairman - will be appointed from within the Executive Committee and be
the Chairman Elect
Treasurer - will be appointed from by the Executive Committee
Membership Secretary - will be appointed from within the Executive Committee
The position of Secretary will be a person appointed by the Executive Committee to carry out the day to day administration of the association, produce the magazine/newsletter, organize the annual lunch etc. and will report to the Executive Committee in this administrative capacity.
The full colour magazine ‘masterchefs’ is the property of The Master Chefs of Great Britain and shall be published by an appointed printer at a frequency decided by the Executive Committee.
All members of the MCGB shall be listed in the directory at the back of the magazine and will be regularly requested to confirm their details are correct.
All members of the MCGB shall be able to submit news, articles and recipes for publication in the magazine.