CHEF continues to inspire the development of young chefs in the industry, and this month we have been busy turning the heat up at NESTLÉ PROFESSIONAL’s Toque d’Or 2017.
The competition – which offers life-changing experiences to hospitality students – reached its boiling point in March as some of the most talented aspiring young chefs from around the country battled it out at the National Grand Finals.
Under the guidance of some of the country’s most acclaimed chefs including CHEF consultant Andrej Prokes, former Executive Sous Chef at The Ritz London and Sous Chef at The Fat Duck in Bray, and Simon Hulstone, chef proprietor of The Elephant, the future stars showcased some incredible talent. The unique experiences in this year’s competition included everything from taking on a skills challenge to creating a new pizza for Prezzo.
For the first time ever, NESTLÉ PROFESSIONAL partnered with Le Cordon Bleu, the leading culinary arts, wine and management school with a reputation spanning 120 years. As part of the Grand Final, the teams were put through their paces to prepare and deliver a fine dining dinner for 60 esteemed guests.
For CHEF consultant, Andrej Prokes, this kind of experiential learning is invaluable:
“There’s a lot to be said for learning from experience. Developing talent is about so much more than producing great food - it’s also about introducing youngsters to the pressures and issues affecting chefs out there in the real world.
“Young people are the future of our industry, and if we can give them the experience and knowledge to help guide them through a long and successful career, then the hospitality industry will be better for it.”
This year’s NESTLÉ PROFESSIONAL Toque d’Or is in partnership with CHEF and now includes a new apprentice competition. For further information go to www.nestle-toquedor.co.uk. You can also find us on social media on Facebook - Nestlé Professional Toque d’Or – and on Twitter @NestleToquedor #Toquedor2017
