Nestle Professional Toque d'Or competition crowns winners

The competition, aimed at giving aspiring hospitality professionals support and training for their future careers, saw Westminster Kingsway three-strong team compete in a series of culinary and logistical challenges against six other teams – University College Birmingham, Blackpool and the Fylde College, Doncaster College, City of Glasgow College and Sheffield City College.

They were named victors at a ceremony which took place at the Dorchester hotel, London on 21 April.

Student Rebecca Heath, Westminster Kingsway’s front-of-house representative, said: “This experience will stay with us forever - everything we have learned, everything we got to try and the ways in which we developed through the competitions, both as a team and individuals.

“We are honoured to have been selected to compete in Toque d’Or against some truly incredible rival teams and to have won has really left us speechless with emotion. It is the perfect end to all our college careers and the most amazing start to our careers in hospitality.”

As winners, the team will receive a range of opportunities designed to enhance their CVs  and build their skills, including the chance to cook at the upcoming Footprint Awards, work experience at the Dorchester under chef Henri Brossi, a masterclass at Billingsgate and a celebratory dinner hosted by Anton Mosimann at his Belgravia restaurant, Mosimanns of Belgravia.

Speaking at the event, Nestlé Professional managing director George Vezza said: “If this is the future of our industry then we are in good hands.”

Judging​

College teams were assessed by a panel of judges led by top chef James Tanner, who rated them on practical understanding, business savvy and theoretical knowledge as well as their ability to think on their feet and work together as a cohesive unit.

Westminster Kingsway’s team were ultimately picked as winners for their “overall professionalism, wonderful flexibility, highly developed skillsets and clear passion for the industry”.

Tanner said: “It takes a special kind of person to commit to a career in hospitality. It can be tough at times and to succeed, future chefs and managers must be able to work under pressure yet still produce a smile at the end of their shift.