This page contains a Flash digital edition of a book.
they have awarded a ‘Medal of Excellence’.


Those individuals receive a prize from the Trust at an


awards ceremony held to celebrate the achievement and success of medalist winners from all areas of vocational education. 6 prizes were awarded at a ceremony which took place at The Roundhouse in London on the 26th May 2011.


Nestle Toque D’Or £2 1 ,000


The Toque D’Or competition founded in 1988 is a national competition that links industry and education.


By competing, colleges can


raise their profile by showcasing the qualities and capabilities of the students, as well as their teaching excellence.


Each college team


consists of 4 chefs and 2 front of house students who compete as a team and are given free rein to express their imagination and creativity by devising a restaurant theme. The 5 teams chosen for the final have the opportunity to implement their ‘place to eat’ at the BBC Summer Good Food Show in June. All


colleges who make the grand final receive a college prize of catering equipment purchased from Russums. The Trust’s grant will support this element of the competition.


Equipment to the


value of £4,000 will be awarded to the winning team and £2,000 to the remaining four teams. The five colleges who made it through to the 2011 final were Belfast Metropolitan College, Blackpool & The Fylde College (pic


Institute, Grimsby Institute of Further Education, and University College Birmingham.


red above).


team announced at The Dorchester Hotel in London on the 8th July 2011 was University College Birmingham (pictu


Restaurant Association - Young Chef Young Waiter £12,138


The Young Chef Young Waiter Competition open to chefs or waiters, working full time in the UK within the hospitality industry and aged 25 or under, is now in its 27th year. It has become an industry favourite offering spectacular prizes and a unique competition structure that pairs the skills of both kitchen and front of house staff in a modern restaurant environment. It is a competition judged by some of the industry’s finest and best known chefs and front of house professionals. A major focus of the competition is the educational experience it offers the competitors, matching the skills of talented youngsters against each other, but at the same time, enabling them to gain the knowledge and confidence required to boost their career prospects. used to provide:-


Funding from the Trust was


• The prize money for the 1st, 2nd and 3rd placed Young Chef and Young Waiter to be used to further their education. • The practical skills tests at the regional finals held at Darlington College and University of West London. • Prizes to each regional finalist which included a boxed set of Global knives, a Laguiole corkscrew, Heston Blumenthal’s ‘The Big Fat Duck’ cookbook, Charlie Trotter’s ‘Lessons in Service’ and a voucher from Russums, and other prizes.


The final held at Westminster Kingsway College on the 20th October 2010 saw 8 chefs and 8 waiters competing for the coveted titles of Young Chef Young Waiter. The winner of the 2010 Young Chef title was Mark Stinchcombe of Lucknam Park Hotel & Spa and the 2010 Young Waiter title went to


30


tured left), Colchester The winning


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37