30 Catrn r n g Su rn Wr y Dw eig Tai in qado oth o n £0 50
The Trust supported the Catering Training Squadron Food Services Wing 2012 Culinary Competitions and Awards Day by providing a prize of £500 towards the Junior and Senior Chef events, Junior and Senior Caterer events, Open Field and Cook and Serve competitions which were held on the 30th and 31st May 2012.
NetléTqe dO s ou ’ r £,0700
The Toque D’Or competition commenced in 1988 with the aim of encouraging young chefs and waiters to recognise their potential talent and encourage their personal pursuit of excellence. It 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. Competitions such as the Nestlé Toque d’Or go some way to improving students’ learning, employability and organisational skills.
Each college team consists of a chef and front of house student. From the 22 colleges that participated in the initial heats between February and April at 6 different competitions and Salons around the UK, 8 colleges were selected to compete in the four-day Grand Finals event from the 9th-12th May 2013. At the finals the teams were asked to perform a wide variety of catering challenges that not only tested their ability but also demonstrated the breadth and richness of the foodservice industry. The 8 finalists were University College Birmingham, South Downs College, Blackpool & the Fylde College, The South West College – Dungannon, City of Glasgow College, University of Derby, Liverpool Community College, and West Anglia College.
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The funds from the Trust would be used to provide catering equipment for those colleges who participated in the regional and grand finals.
The winning team announced at The Dorchester Hotel in London on the 4th June 2013 were from South West College. The team consisted of C
olen M a Ru co sip o x Shlarh l e cCnn a nd Lurn Baes(e ht). a e evr se poo £200 1,0
The Roux Scholarship competition was established in 1983 by Michel and Albert Roux. It is considered one of the premier competitions for chefs in the UK enabling the winner to realise their culinary dreams. Thus far 29 winners have travelled the globe as ambassadors of culinary excellence. However, it is far more than just a competition that ends with a prize. The Roux Scholarship offers the winner a career changing opportunity that is unrivalled and stretches far beyond the much coveted 3 month stage at a 3 Michelin starred restaurant. It is what follows that really counts and the advice and guidance that the Roux family gives that can make a career truly exceptional. The Roux family is personally involved throughout the competition from the setting of the recipes in the regional and grand finals, through judging at all stages of the competition, to setting up the winner’s
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