Amadeus Chef at ICC Birmingham wins Wing Yip Young Chef of the Year award

Gemma Field with other award winners
Gemma Field, aged 22, beat 15 national finalists to be crowned the Wing Yip Young Chef of the Year 2015 following a competitive cook off at University College Birmingham on 16th February.
It is the third year that Wing Yip, the UK’s leading Oriental grocer, has launched its search to find an up-and-coming chef who has a real flair for Pan Asian flavours. The competition was open to applicants, aged between 18 and 25 years, who are studying or employed in the catering and hospitality industry.

The first stage required them to design an Oriental-inspired menu using ingredients of their choice and 16 finalists were then invited to cook their dishes for the team of judges. Gemma was deemed the worthy winner by head judge and President of the British Culinary Federation Peter Griffiths, Michelin-starred chef Glynn Purnell and Larkin Cen, 2013 MasterChef finalist and director of Asian food innovation Hokkei.

Gemma will receive an exclusive trip to Hong Kong where she will sample culinary delights, work in Michelin-starred restaurants and explore the vibrant street food scene. Gemma said: “I am delighted to have won this competition – I can’t believe it! I am really excited about going to Hong Kong to experience the culture, taste new foods and expand my knowledge of Asian cuisine. Hopefully I will learn lots of new skills and recipes that I can try out when I return to the ICC – I have learnt so much during my time working there with Simon and the team so it would be good to give something back.”

Pastry chef Gemma, who went to University College Birmingham, has worked for Amadeus at the International Convention Centre Birmingham for four years – both companies are part of the NEC Group. Gemma works under Executive Head Chef Simon Hellier and the team prides itself on offering high quality food and service for the 300,000 delegates that attend events at the ICC each year.

Gemma added: “I enjoy how artistic and creative you can be when preparing food. I have always enjoyed cooking for my family and art, so becoming a professional chef combined the two. My role at the ICC is really varied, Simon encourages us to try new things and I love having the opportunity to be innovative and introduce new dishes.”

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