“it’s the best competition I’ve ever done”- Former Toque d’Or winner, Angelina Adamo, talks to Nestlé about how the competition opened doors for her to succeed in the culinary world.
Angelina Adamo, or Ange as she prefers to be known, has lit up the Birmingham food scene with the launch of her second restaurant, Vieni. Meaning ‘to come in’, the vibrant Vieni is located in the Jewellery Quarter and offers new wave Sicilian food, inspired by the traditions of her Nonna.
Nestlé sat down with Ange to find out more about her journey towards Vieni. Over a cup of coffee as her and the team were working their prep day, Ange spoke about how her journey was shaped by curiosity, enjoyment and the process of learning. From early on, Ange set out to gain as much hands‑on experience as possible, building confidence by deliberately pushing herself. In her younger years, she sought out opportunities that challenged her. “I deliberately bit off more than I could chew,” she told the team. It was the approach of a young, ambitious chef taking in the industry ahead of her — testing her limits, learning quickly, and beginning to understand how she wanted to make her mark.
Toque d’Or is the UK’s most prestigious culinary competition for young chefs, offering ambitious hospitality students from both front and back of house to stretch their skills and creativity in front of a panel of industry leading experts. Ange was one of these ambitious contestants and went on to win the competition with her teammates. To see all three parts of the conversation - head to the Nestlé UKI Instagram page.
The competition took Ange to new and exciting places that showcased the breadth of career opportunities the hospitality industry has to offer. From creating a fine dining dinner at Le Cordon Bleu – the world’s largest cooking institute - to taking over a Prezzo restaurant for the day, and even to a WSET (Wine & Spirit Education Trust) wine qualification. Ange even kept up her relationships with the judges, who have been on hand to offer advice, venues, and support for when the industry got tough.
When asked about the advice she would give to young chefs starting their careers, Ange said: “when you’re a young chef and you don’t really know what kind of restaurants you want to go into, try and grab every opportunity you can. One of the best things I did when I was younger was to say yes to every competition. The one day at Prezzo taught me that I didn’t want to work in a chain, but my gosh did I have an appetite for business.”
This year, Nestlé Professional Toque d’Or celebrates 38 years of culinary excellence and innovation. Throughout the competition, competitors have the opportunity to sharpen their skills, explore emerging trends, and engage with regenerative farming practices for a more sustainable future. To learn more about the competition click here.
