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12 teams will gain places in the National Heats of the 2007 Nestlé Toque d’Or competition.
May 2007
IT’S A BATTLE OF NORTH VERSUS WEST!
Tick Toque… the Grand Finals draw near!
The heat is on…to find the Nestlé Toque d’Or Champions 2007…!
Following 12 regional heats - four finalist teams have now been announced. And, it’s going to be a real battle of culinary wits between North and West.
Ayr College and Blackpool & The Fylde College will fly the flag for the North, with Bristol College and North Devon College hotly contesting the winning accolade for the West.
“We’re absolutely delighted” says Tom Lewis from North Devon College. “This is the first time we have entered the Nestlé Toque d’Or, so we are really proud of the team to have got through. We know the finals will be a real challenge – and we’re absolutely up for it. The whole team is passionate about winning and not least fully recognise the value and experience Toque d’Or offers them in their future career”
The judges commended the standard of entries and emphasised the exceptional quality that was evident across the heats – especially from the four winning teams:
“The criteria were harder this year and the format changed, yet all four finalists demonstrated a clear understanding of what was required from them and expanded this creatively across their menu and service provision. The meals were served with great aplomb and style.
But, the gas is now turned up to high… Whereas, for the regional heats, the teams cooked in their own college kitchens and served 30 covers – it’s now time to raise the bar significantly in order to serve 100 covers at the final and inspire the increased line up of judges!“ said Bert Good, Nestlé FoodServices development chef.
The Grand Finals take place at Birmingham College of Food, Tourism and Creative Studies on 24-27 April, where each team will have just one day to turn their ‘Place To Eat’ concept into a reality, taking ownership of their restaurant – front and back of house – they will prepare, cook and serve 100 covers to member of the paying public. And, there’ll be no lecturers on hand to help them out, just the watchful eye of the judges to see them through! Will they crack under the pressure or will they remain cool and calm in the kitchen?
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