Andreas Antona, chef patron of Simpsons Restaurant in Birmingham has been awarded the BCF Special Award at the British Culinary Federation Annual Awards held last week at the Hilton Birmingham Metropole.
The award was presented to Antona for recognition of his work behind the scenes at the BCF and for being instrumental in creating the Bocuse D'or kitchen at University College Birmingham.
Also picking up an award was Nick Vadis, Compass Group's UK executive head chef who was presented with the Classic Fine Food Award for his work with Simon Hulstone and Adam Bennett mentoring them in the Bocuse D'or competition.
Masterchef the Professionals runner up Claire Hutchings was also picked up an award, winning the Most Outstanding Young Chef trophy.
The Robert J Smith Award presented for professionalism and dedication up and beyond the job and support of the BCF was awarded to Andy Waters was chef patron of Michelin-starred restaurant Edmunds for his work in mentoring Aaron Darnley. Darnley is part of the Junior National team that will be competing this October in Germany.
The Louis Cipolla Award went to Giovanni Di Vito, lecturer at University College Birmingham Awarded for his work with third year students at UCB and continually raising the standards.
Westminster Kingsway College lecturers Simon Stocker and Vince Cottam were jointly awarded The Ken Fraser MBE Memorial Award for their work with the Junior National Team.
The Chairman's Award went to Michael Flynn, director of Interfruit Catering, Birmingham for his dedication and support of the BCF.
A one-off Outstanding Contribution award was given to Mary Griffiths for her support and long-service working behind the scenes at Hotelympia, Hospitality and with many BCF competitions.
"These awards are now in its seventh year and recognise the achievement, commitment and personal standards set of members from the education sector, chef patrons, the competition arena and supporting companies. They included rising young stars like Claire Hutchings to Michelin-starred chef Andreas Antona, Bocuse d'Or mentor and English National Culinary Team Cold captain Nick Vadis and respected senior lecturers from University College Birmingham and Westminster Kingsway College London," said BCF president Peter Griffiths.
"The awards are part of the ongoing commitment of the British Culinary Federation towards the Hospitality industry," he added.
By Katherine Alano
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