Toque turns 21

22/12/2008 - 00:00
The Nestlé Toque d'Or 2009 is open for business and celebrating its 21st Birthday this year.

The competition has seen some of the best known chefs in the UK compete over the years including Jamie Oliver and James Martin. Anton Mosimann OBE comments: "I have always found the Nestlé Toque d'Or to be an innovative and creative organisation. Toque d'Or has done a tremendous job to motivate young people within our industry. I was lucky to be awarded the first ever Toque d'Or in Switzerland in 1974; it was an honour then, and something that I am still extremely proud of." The Challenge Colleges must choose their team of six students, four from the kitchen and two from front of house, and devise their concept and menu. In their paper entry, teams must detail how and why they chose their concept, what's unique about it and explain how this creative idea will work in practice. They must also explain how their menu is healthy and nutritious. The entry form is available now from and the closing date for entries is 4th February 2009. Once paper judging is complete, the top 16 colleges will be invited to take part in heats to be held at their own college's restaurant / kitchen during March 2009. Here, each team will have the opportunity to wow the judges for the first time, cooking and serving their chosen lunch menu to 30 discerning guests in just three hours. Five teams will win a place at the Grand Finals and have the opportunity to see their vision for their own restaurant come alive at an international event at the NEC in June. This will be the ultimate challenge, with each team tasked to serve 100 diners at their 'place to eat' under the watchful eyes of the experienced professional judging panel. Each of the Grand Final college teams will have the benefit of being mentored by a Michelin-starred chef. Martin Lines, marketing director, Nestlé Professional, said: "The Nestlé Toque d'Or is all about tasting the future. It's the only event of its kind allowing students to express their imagination and creativity from college to the commercial kitchen. We look forward to working with young people in this year's competition, experiencing their creativity and celebrating the industry's brightest emerging talent."

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