Registrations are open for the 35th edition of Toque d’Or competition. Back and Front of house students on Level 2, 3 and 4 are urged to complete their entry before the 31st March deadline.
Sustainability remains the theme for this prestigious competition, and competitors will get the opportunity to sharpen their skills while exploring the latest culinary trends and learning about sustainable farming. From farm to fork and bean to cup, entrants will craft pioneering, sustainably sourced menus at every stage of the competition, giving them the skills and creativity to overcome sustainability challenges in the culinary world.
This year’s winners will join 105 more in Toque d’Or’s bustling hall of fame and will enjoy a once in a lifetime culinary trip to Brazil, sampling high-end gastronomy through to street food, and learning about sustainability on a bean to cup journey with the world’s biggest coffee producer. Discovering the vibrant gastronomic scene of São Paulo, learning about coffee and sustainability in Espírito Santo, and sightseeing in Rio de Janeiro, they’ll be inspired by new tastes and flavours from the country. And visiting a flavour development lab and coffee farm, which is part of the Nescafé Plan, they’ll learn more about regenerative agriculture and coffee. As well as this year’s compelling competition prize, entrants can expect the usual up-to-the-minute learning and well-respected judging panel.
Nestlé Professional Toque d’Or launched in 1989 to inspire the next generation of food service professionals and provide up-to-the-minute knowledge on the hospitality industry. Since then, it has become a UK institution, working with more than 150 colleges across the UK, and provided learning and opportunities to over 10,000 competitors. As a result, the competition now has a strong network of supporters, judges and competitor-alumni, ranging from Anton Mosimann, James Martin and Jamie Oliver, to Brian Turner, Paul Gayler, James Tanner and Simon Hulstone.
Katya Simmons, managing director Nestlé Professional UK&I said:
“Toque d’Or has gone from strength to strength over the last 35 years and it’s a delight to shine a light on the talent in the hospitality industry. It’s fantastic to see how well past winners and entrants are doing now: testimony to their dedication and innate qualities, but also to the skills and confidence they gained during the competition.”
“Times are still incredibly tough in the industry, and it’s important not just to encourage and support young talent, but also to show them the exciting opportunities on offer in our industry. Toque d’Or is our regular opportunity to do this. And this year, we’re pulling out the stops to make it as memorable and inspiring as ever – for competitors, for the industry, and for everyone involved delivering the competition.”
“This year, our commitment to young people and the industry extends beyond Toque d’Or, and to encourage more young talent to consider hospitality careers, we’ve launched our Choose Hospitality Pledge. We’re galvanising the industry to challenge negative perceptions of hospitality careers in secondary schools across the country, collaborating with industry leaders Careerscope, Springboard and Choose Hospitality alongside a growing number of leading hospitality businesses.”
This year, Toque d’Or takes place over six stages and is aimed at attracting more fresh talent than ever, with entrants competing in their colleges, before being shortlisted for the National Heats and Grand Finals. It is open to all Back and Front of House students on *Levels 2, 3 or 4. Lecturers must register students that meet these criteria. To register and find out more about the competition training, format and timeline, college lecturers, employers and apprentices must go to www.nestleprofessional.co.uk/toque-dor
 *Levels 2, 3 and 4 or equivalent national, e.g: levels 5, 6 and 7 in Scotland