Nineteen-year-old Joe Parsons won first prize in the Dessert Class of the BCF Young Chef of the Year competition, whilst Mark Daniels was awarded a merit in the Decorated Celebration Cake, student class category at Cake International.
Managing director of Amadeus, Kevin Watson said, “We are dedicated to developing young talent and it’s always a pleasure to see them succeed. Amadeus has over 38 years experience in the catering industry and employs some of the best chefs in the country, so our young chefs and apprentices have a great opportunity to develop their catering skill set with us. The recognition that Joe and Mark have received is testament to their talent, hard work and dedication to improve and we look forward to seeing their continued growth with Amadeus.”
For his award-winning dessert at the BCF competition, Joe made a Devon chocolate pave served with Calamansi sorbet, orange and krachai root gel and salted honeycomb. He overcame a number of top chefs from Michelin star restaurants at the awards to come away with the top prize in the Dessert Class.
Mark Daniels created a cake inspired by children’s book, The Cat in the Hat, for his first ever competition entry. Amadeus chefs also picked up silver, bronze and merit in a variety of different categories at Cake International.
Amadeus is the NEC Group’s retail, conference and banqueting, and hospitality caterer. Amadeus also currently operates at over 15 major external events and venues, including The Scottish Open, Tatton Park, Cadbury World, Dudley Zoo, Stoneleigh Abbey, Stratford Riverside, Library of Birmingham and Camden Council.