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TOQUE D'OR STUDENTS GET A TASTE FOR SUCCESS
2008
Some of the brightest and most exciting chefs of tomorrow gathered at the BBC's Good Food Show to compete for the prestigious 20th Nestlé Professional Toque d'Or.
The event - held at the Birmingham NEC between the 11-15 June - saw five teams drawn from catering colleges across the UK pitted against each other in the ultimate 'battle of the pans'. The teams surpassed expectations to serve up a dazzling selection of fine cuisine for a panel of judges and the toughest critics of all - 100 paying guests.
The winning menus...
The team from South Kent College, Folkestone fired the opening salvo with their 'Catch Restaurant' theme - an eco-friendly concept designed to minimise the impact on the environment by locally sourcing all their ingredients to maintain a nutritious and healthy lifestyle. The team served up a tempting Jewelled Melon and Chilli Soup starter with a Summer Fish Surprise and Tia Maria cheesecake with a lance of ice cream which certainly seemed to hit the mark with their paying guests.
Looking to steal their thunder, the team from Glasgow Metropolitan College took up the challenge on day two with their 'FAD' Restaurant. "Our emphasis is on creating healthy and inspiring dishes to encourage the nation to meet the recommended daily allowance of Five A Day..." Their choice of Vine ripened smoked Tomato Soup with Parma ham, Beetroot-infused Scottish Salmon and Chocolate coated parsnip cake with pistachio ice certainly seemed to meet with the approval of their paying clientele!
With the tables thronged with hungry guests, the team from North Devon College were next up with their 'Green and Pleasant Land' concept - a modern restaurant showcasing all that Britain has to offer. The team got the gastric juices flowing with a delicious Salmon and Saffron soup, followed up by a Loin of Exmoor Venison with a Juniper Hotpot - all topped off with a thoroughly decadent 'Indulgence in Chocolate' desert.
Not to be outdone, the team from Carlisle College stormed into the competition with all cannons blazing with their 'Reivers' concept that - in the team's own words - "...reflects the Reivers tradition of utilising the best from both sides of the border, but presenting it in a style that reflects the changing face of Carlisle." The team wowed their guests with their Chilled tomato consommé with seared Solway salmon, Marinated Fell-bred mutton hotpot with roast spring lamb cutlet and apricot herb glaze main dish and Iced vanilla and damson cranachan dessert.
Last but not least, the team from Warwickshire & Hinckley College were determined to end the competition on a high note with their 'Highland Thistle' theme - born out in the provenance of their menu and in the stylisation of the mood boards with locally caught venison, salmon, scallops to tease the taste buds of the judges and paying guests alike - all set against the backdrop of a roaring log fire!
With the tables cleared and the chef's whites put away, all the teams got a chance to reflect on what they'd got out of the competition. "The best part of the day was just seeing all our ideas come together - we've all worked so hard to get where we are and have the chance to compete in the competition. Today went really well, the service flowed, the customers were happy and they seemed to enjoy the whole experience - we couldn't have asked for more!" said Matthew Betts from Carlisle College.
The importance of the event wasn't lost on Mark Dennett from North Devon College, "The competition is so important to us; it has such a big status, looks fantastic on your CV and is a great experience." Keri Leckie from Glasgow Metropolitan College relished her involvement too, "I'm so pleased I took the opportunity. We're all so proud of what we've done."
And the winner...
With the coffee and mints served and the bill paid, all that remains is to announce the overall winners at the 20th Nestlé Professional Toque d'Or Awards luncheon to be held at The Dorchester Hotel, Park Lane on 18th July 2008. All finalists will receive prizes, while the winners gain a place on the prestigious study tour - the details of which will be revealed at the awards ceremony along with the deserving winners.
The Nestlé Professional Toque d'Or Award provides a unique opportunity for students to create their own restaurant - a formidable mixture of creative culinary skill and business acumen - the ultimate challenge! Now in its 20th year, it continues to reach new heights in awarding excellence and championing the next generation of chefs. The award is recognised as one of the most challenging competitions in the food industry.
Nestlé Professional is proud to be leading the way with this flagship competition and is now joined in partnership with the BBC Good Food Show Summer and NEC ensuring a home for the competition's finals in future years and prominently its 21st anniversary next year. |
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