The Nestle Toque d'Or competition calling chefs to enter

Visit www.nestleprofessional.com and click on the Nestlé Toque d'Or link to download the application. All catering colleges in the UK are invited to enter one, or more, teams into the challenge. Presented by Nestle Professional, the contest is renowned for really testing skills and taking students outside their comfort zone. This year the competition will be taking on a brand new format designed to enhance the overall student experience. In this, its '21st Birthday Year', teams will be asked to prepare initial paper entries followed by intensive regional heats, which will culminate in five colleges going forward to compete in the Grand Finals. It is here that each team will create their very own restaurant for a day at the BBC Good Food Show Summer, Birmingham, in June 2010, creating and serving 100 covers for paying guests with the support and mentorship of some of the UK's top Michelin-Starred Chefs. The main challenge for students will be to embrace and explore key principles within their entry – regardless of their restaurant concept. Nutrition, health and wellness are foremost, as is sustainability - all in line with Nestlé Professional's own strategy within the hospitality sector. In addition, finalists will have the opportunity to take the Nestlé Professional City and Guilds Nestlé Toque d'Or qualification, newly launched this year - that will add significant value to each contestant's CV. David Field, managing director for Nestlé Professional, said: "New recruits are the lifeblood of any industry and we believe that it's vital that as an 'inspiring growth partner', we support and encourage the next generation talent – and look to equip them with the right skills for their future careers. "We know that over 75% of catering students start their careers working within the contract catering sector and it's a very valid part of the market that we feel should be represented within Nestle Nestlé Toque d'Or, which gives an unrivalled insight into working life."