NESTLÉ TOQUE D’OR Report
From preparing a fine dining banquet under the watchful eyes of Alan Murchison, to catering for VIP guests at London’s 02 Arena, this year’s Nestlé Toque d’Or lived up to its reputation as one of the most challenging student catering competitions open to young people in the UK, with four days of exciting tasks designed to push each student to their limit
f or its special 25th anniversary
year, organisers unveiled a format that offered students the opportunity to explore the rich depths of the hospitality industry and stretched the knowledge, finesse and capabilities of each of the eight competing teams, hailing from Blackpool and the Fylde College, Liverpool Community College, City of Glasgow College, University College Birmingham, South Downs College, South West College, College of West Anglia (Kings Lynn) and University of Derby. Day one of Nestlé Toque d’Or kicked off on Thursday 9th
when appointing staff and how the students can be best placed to impress at interview - something they may well be doing in the near future. The learning was then tested with a number of mock interviews, giving a chance to the students to put into practice what they had learned.
May at Rashleighs, the Nestlé
Business Centre in Maidenhead, with the ‘Gastro Pub Challenge’. Students were asked to produce a dessert based around Nestlé Docello desserts and Mövenpick Ice Cream and using previously unseen ingredients. The challenge was to present a concept dish in one hour and 15 minutes, to a panel of top chefs and industry experts.
At the start of the dessert challenge it was revealed that the front of house competitors would act as their kitchen counterparts’ commis chef. Students were marked on their ability to adapt to the situation, as well as their kitchen skills. Judges commented that the challenge would give students the chance to glimpse the life of a pub chef.
During the afternoon, the teams were put through their paces when Alison Gilbert, HR director from CH&Co and Nestlé Toque d’Or judge, provided the students with insight on exactly what employers look for
Friday saw the bar raised higher as the students stepped from pub kitchen to fine dining restaurant, with the preparation of a four-course gala dinner for invited VIP guests. Guided by Michelin-starred chef Alan Murchison, and his Maître d’ from the 10in8 Group, the students learned through Alan’s masterclass just exactly how much goes into producing a fine dining menu and event. As the student chefs prepped for the evening the front of house students went on to receive their own masterclass with a seminar on wine matching from Neil Phillips ‘the wine tipster’. Neil has over 20 years’ experience of matching food
and wine. After sharing his knowledge, Neil tasked the students with matching specially selected wines to the evening menu. Following two gruelling days of practical assessment, the penultimate challenge saw teams present their contract catering business concepts to leading industry professionals, including Alison Gilbert of CH&Co, and celebrity chef and chairman of judges James Tanner.
Commenting on this year’s competition, Tanner said the students’ performances had been ‘exemplary’, adding: “This year, the organisers have really mixed it up, testing the mettle of the students with a multitude of
surprises. A number of the challenges have seen the students going in blind and having to think on their feet and adapt to situations quickly.
“These daunting tasks have really given each entrant a practical learning experience of real value; being able to work through unforeseen challenges is the true test of how a busy working kitchen or restaurant works, and the tasks over the past couple of days have been a genuine replica of a hospitality workplace.”
“This year, the organisers have really mixed it up, testing the mettle of the
students with a multitude of surprises”
Turning up the heat, for the final challenge the students were tasked with the preparation and service at London’s 02 Arena on the Sunday afternoon for 100+ VIP guests at the European Basketball Championship Finals. Neil Stephens, managing director at Nestlé Professional UK & Ireland, said: “By creating tasks where students were forced to improvise, think quickly and use their initiative, we really aimed to ensure that they came away from the experience having got a true taste of working life across a broad range of hospitality and catering sectors. As ever, the students have proven they are up to the challenge and have shown themselves to be creative and intelligent in their approaches, taking everything in their stride. I am confident that each of them is going to do the Nestlé Toque d’Or name proud as they enter the world of work.” The team from Blackpool and the Fylde College – Nichola Harrison and Alexandra Spatar – added: “From meeting our heroes, like Alan Murchison and James Tanner, to gaining real life experience at the 02, the whole four day Grand Finals has been
an incredible opportunity that we have all seized with both hands.
“We have all worked hard and aimed to make our respective colleges proud of us, and are just sad that it’s come to an end. We have gained so much from it and know that we’ll remember this for the rest of our lives!”
The winner of Nestlé Toque d’Or will be announced at a ceremony at the Dorchester Hotel on 4th
June. The wining team will
receive a once-in-a-lifetime work placement with renowned chef Anton Mosimann. All eight finalist teams will also receive a paid placement with contract caterers CH&Co.
For further information about the competition visit
www.nestle-toquedor.co.uk.
June 2013
39
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