With over 400 registrations, this year’s competition has received record levels of interest.
Mick Burke, chair of judges at Toque d’Or 2019 and Fellow of the Master Chefs of Great Britain, said: “The standard of entries this year has been excellent; we are now looking forward to motivating and inspiring the finalists at the heats and opening their minds to the opportunities within our industry.”
Amongst the teams to land coveted spots are Newcastle College, University of Derby and Coleg Llandrillo.
In the apprentice chef category, successful applicants include Emily Page at The Cross Keys Stow, Charlie Mariner at Goodwood and Ben Simmonds-Grant at Emily Jackson House.
As part of the entry process, every apprentice and college team was asked to create a vegetarian dish and produce a two-minute video presenting it to the judges.
The challenge was central to this year’s competition focus: Sustainable Futures. Tapping into ‘key’ areas of concern for hospitality professionals, Nestlé Professional Toque d’Or® 2019 will explore the core issues of sustainable food, sustainable careers in foodservice and the sustainable future of the entire industry.
Katya Simmons, managing director, Nestlé Professional UK&I, added: “We are particularly excited and passionate about this year’s focus on sustainability and the valuable role it plays across the foodservice sector. Toque d’Or® is so much more than just a competition; it’s a stimulating framework to nurture the culinary talent of tomorrow.”
Winning prizes this year will include a ‘once in a lifetime’ gastronomic trip to Europe.
For a full list of the entrants through to the National Heats of Nestlé Professional® Toque d’Or® and more information on the competition visit: www.nestleprofessional.co.uk/toquedor