News /
12.09.2024
Medirest Chefs make it to the NHS Chef of the Year final
Two of our culinary team at Royal Surrey County Hospital have made it through to the NHS Chef of the Year competition final, having competed in the regional rounds earlier this year. They will now battle it out with seven other finalist teams across several days in October, when one team will take home the coveted title.
On the 8th October our finalists will take over the Wellspring menu at Royal Surrey, serving their gnocchi dish as the main meal for the day. This was a concept they created for the competition, which emerged as the highest scoring dish in the rounds.
Manuela Miccoli - Restaurant Deputy Manager at the Wellspring restaurant Royal Surrey and part of the Compass Women in Food community
How and why did you become a Chef?
I was an architect in Italy, but I decided to become a mum and it made sense to leave that industry and focus on my children. My husband and I then moved to the UK, where I learnt English and decided to get a job working in a food outlet. A friend recommended a role within Royal Surrey and having met the team and after an interview, I knew it would be a great fit. I worked my way up from Barista to a Supervisor and then this current role. I’ve been here for four years now and working here has created opportunities and it has been an amazing learning experience.
What’s different about being a chef in a hospital?
I work in the restaurant at Royal Surrey and I am very passionate about cooking. I really enjoy working here - we can make a difference through the food, drink and service. When you are in a hospital, often coming to the restaurant is the best part of your day – I am proud to be part of that.
As it’s Chef Appreciation Week, anything you would like to say to other Chefs in your industry?
Catering and cooking is a great career and I’d love to see more people getting into this industry. You can bring your creativity to life through food – it is very rewarding.
To me cooking is love and it’s amazing to be able to create something for others.
How’s the NHS Chef of the year competition and mentoring been?
Me and Alejandro are a great team and we work really well together, with a similar passion for food. We work creatively and inspire each other and it’s brilliant to make innovate and exciting dishes.
We did two days mentoring recently as part of the competition and it was intense, but worth it - we learnt so much, covering everything from sustainability, new food offers and feeding people with dysphagia. It was a great experience.
How are you feeling about the upcoming final of the comp?
This is a competition, but all the teams are really supporting each other and there is a great sense of comradery between us. With the final coming up next month, we are practicing, and we can’t wait to take part. I think we will enjoy it the final when it comes.
Alejandro Bedoya Hernandez - Lead Chef in The Wellspring restaurant, Royal Surrey
How and why did you become a Chef?
I became a Chef when I was 16 years old. When I moved to England I was studying for my GCSEs and needed a part-time job, so started working as a Kitchen Porter. I fell in love with working in a kitchen and realised that is what I wanted to do. I then studied Hospitality Management and had several jobs in kitchens. Just over a year ago I came to Royal Surrey to work in a healthcare setting, it’s very different, but I absolutely love it.
What’s different about being a chef in a hospital?
The people and the environment here are fantastic. I have learnt so much about working in a healthcare environment and I appreciate the many people that work in a hospital and think I play an important role, to support those working and visiting here with food and drink.
As it’s Chef Appreciation Week, anything you would like to say to other Chefs in your industry?
No matter your background, you can be a chef. It’s an amazing opportunity for learning and progression – if you are at the start of your career – just keep going it is so rewarding and you can achieve anything.
How’s the NHS Chef of the year competition and mentoring been?
I have learnt a lot from the mentoring days, especially about the healthcare industry. We recently had a few sessions that were really informative about different diets, such as plant-based diets and the carbon impact of the food we make and serve. It has been great and I really enjoyed the time together as a team and learning from others, to share ideas.
How are you feeling about the upcoming final of the comp?
Not matter if we win or lose, this experience will stay with me forever. The final is going to be tough, but I am feeling positive and we will of course do our best.