Leading the hospitality profession by example - shaping its future through education. Founded in 1980, the Royal Academy of Culinary Arts is Britain’s leading professional association of Head Chefs, Pastry Chefs, Restaurant Managers and suppliers. Its objectives are primarily focused on the education and training of young people in the hospitality industry through the provision of career opportunities; recognising and rewarding talent and skill; and raising standards and awareness of food, food provenance, cooking and service. The Academy is immensely honoured to have His Royal Highness The Prince of Wales as its Patron. The Academy is recognised as one of the industry’s leading voices and regarded as an authority on a broad range of issues relating to its expertise which includes education and training, employment, health and hygiene. Working with suppliers of top quality culinary products is also vital to the Academy in order to maintain the high standards to which we are committed. Members are united in the common purpose of supporting the future of the industry through thorough and extensive education and training. To maintain this status and influence as a significant working association, members are expected to invest their time in the Academy’s various activities. Membership of the Royal Academy of Culinary Arts is open, upon application, to professionals aged 30 and over, dependent upon final approval of the Selection Committee. Members can be of any nationality working in Britain. Plenary Meetings are held five times per year for Academicians and Associate Members. Since its inauguration, membership of the Academy has grown to over 300 of Britain’s most notable Head Chefs, Pastry Chefs, Restaurant Managers and Sommeliers.