Wintec Students In Top Hospitality Competition
Wintec Students Silver Medalists In Top Hospitality Competition
Wintec students have won double silver at the country’s 18th Nestle Toque d’Or competition held in Auckland at the ASB Convention Centre.
The event is recognised as New Zealand ‘s premier student culinary and restaurant service competition. Each team prepares a six portion three course mean in two and a half hours using designated ingredients including Akaroa Salmon, New Zealand Sirloin and fresh New Zealand Vegetables. Nestle Professional products also need to be used on each course.
Head of Wintec School of International Tourism, Hospitality and Events Sara Refoy says how the competitors prepare and present the meals is up to each team however they are judged on their preparation, hygiene, presentation, taste and service and must meet strict time deadlines for each course.
“As usual the
competition was tough”, Sara said. “Our team was up
against strong competition from Aoraki, AUT, Christchurch
Polytechnic Institute of Technology,
Eastern Institute of Technology, Hospitality Standards Institute, New Zealand Defence Force Joint Services, Manukau Institute of Technology, Otago Polytechnic – Cromwell Campus, UCOL Palmerston North, Southern Hospitality and Wellington Institute of Technology
Judges included internationally renowned chef John Sloane from Singapore and New Zealand culinary legends Paul Jobin and Travis Clive-Griffin.
Teams are awarded Gold, Silver, Bronze medal depending on performance with the Wintec team winning double silver with the junior skills team gaining a silver medal in the kitchen and bronze in the front of house.
The event was sponsored by Nestle Professional, New Zealand Beef and Lamb, Vegetables.co.nz, Akaroa Salmon and House of Knives.
Wintec’s team comprised Erin Pratt, Daniel Armstrong and Jacob Tiddy who are all second year students studying the Certificate in Professional Cookery. They trained under the watchful eye of John Lawry Senior Academic staff member and Sara Refoy.