Food and beverage service student Colleen McCann and professional cookery student Lauren Beavers were crowned winners of the prestigious student catering competition at the 25th anniversary awards ceremony at The Dorchester Hotel in London yesterday (June 4).
They join the Nestlé Toque d’Or alumni including celebrated chef Anton Mosimann, who will provide the team with a coveted personalised work placement experience as part of their prize.
South West College took the top spot after a challenging four-day grand final against teams from University College Birmingham, South Downs College, University of Derby, City of Glasgow College, Liverpool Community College, Blackpool and the Fylde College and the College of West Anglia, Kings Lynn.
This year changes to the format saw the students undertake the most varied and challenging set of hospitality and catering scenarios ever seen in the competition’s 25 year history.
Each day they had arduous tasks to face from a gastro pub challenge where they had to produce a dessert based around Nestlé Docello desserts and Mövenpick ice cream, and preparing a four-course gala dinner overseen by leading chef Alan Murchison, to presenting their business concepts to contract caterer CH&Co’s HR specialist Alison Gilbert and chairman of judges chef James Tanner. The last challenge was catering for more than 100 VIP guests at the European Basketball Championships final at O2.
“The students are really thrown in at the deep end throughout the competition, faced with foreign products in an unfamiliar and often daunting environment,” said Tanner. “It takes a lot of guts to overcome the pressures, rise above them and make the most of the grand finals.
“South West College grasped the opportunity with both hands; they kept their cool throughout with a consistent performance, and really deserve huge congratulations.”
McCann, who competed front of house for the team, said they were delighted their hard work had paid off. “We felt very far from home throughout the competition, but were determined to represent our college the very best we could,” she said. “We worked hard as individuals and as a team and couldn’t be more proud to be the first team to lift the trophy as representatives of colleges in Ireland.
“We are now looking forward to spending some amazing time working with Anton Mosimann – it’s a dream come true.”
Another twist to this year’s competition was Mövenpick’s prize of an afternoon tea at a venue of the winning team’s choice for producing the best dessert in the gastro pub challenge. This prize went to the City of Glasgow’s team Kathryn Veroni and Michael Schedden.
Nestlé Professional managing director Neil Stephens commented: “It’s impossible to underestimate the pressure that is on the students throughout the grand finals. Every year, the bar is raised higher and every year, the students rise to the challenge. What they achieve over the course of the competition is truly inspirational.
“I take my hat off to them and wish them every success in their future careers – judging by their collective performance in this year’s competition, they’re destined for great things.”
A special award was also given to Martin Webster, who has organised Nestlé Toque d’Or since 1999. He was presented with a pair of silver cufflinks engraved with his initials and the Toque d’Or motif.