Competitors this year will be faced with tougher ‘real-life’ scenarios than ever to test business strategy, procurement and menu planning skills to the full.
The competition has been revamped and no longer includes complex paper entry. It has been simplified and split into three stages: the one-day Taste of Toque regional heats launching at Hotelympia, the residential Grand Finals in May and the awards ceremony in June at The Dorchester Hotel.
At the first set of heats at Hotelympia 17 colleges take up the challenge before a further schedule of heats take place around the country involving more catering colleges.
Each team will be made up of three to include one from the kitchen, one front of house and a commis (who ideally will be a first year student). With a budget of no more than £6 per person, the team will be required to prepare, cook and serve a two course healthy lunch for six covers; two for judging and four for invited diners, in two hours.
The main course must not exceed 600 calories and the dessert needs to have the attributes of either Kit Kat, Rolo or Aero. Use of other Nestlé products is also encouraged, including CHEF which must be used in the main course. Consideration should be given to the inclusion of other products from the Maggi range.
James Tanner, chairman of judges for Nestlé Toque d’Or, said: “The future of the hospitality industry depends more than ever on the ideas, enthusiasm and passion of the next generation. Nestlé Toque d’Or plays a pivotal role in engaging with catering students, whetting their appetite for the opportunities available to them and most importantly, helping them develop the plethora of skills required to succeed.”
