All six will now be preparing for the grand finals in March – a unique programme of learning and development activities. The four-day event comprises of a series of unique twists and challenges that each year comes as a total surprise to contestants making no two years ever the same.
Building on existing relationships including Craft Guild of Chefs and CH&Co, this year Nestlé Professional Toque d’Or® has welcomed new partners from Loch Fyne Seafood and Grill, The Elephant, Arbutus, Firmdale Hotels and Corbin & King.
Each will play a unique role in the development and training of each Toque d’Or entrant throughout the heats and finals, providing money-can’t-buy access to insight and expertise that will carry them through their careers.
Famed for its innovative approach to student catering competitions Nestle Professional Toque d’Or® offers a balanced programme of initiatives for both aspiring chefs and managers. Front-of-house skills merge with back-of-house talent to evidence
Built by Chefs. Powered by You.
For 17 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.
Every recipe, every video, every news update exists because this community makes it possible.
We’ll never hide content behind a paywall, but we need your help to keep it free.
If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.
Together, we keep the industry connected. Together, we move forward.
