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Nestlé Toque d’Or Judges Announced

Nestlé Toque d’Or Judges Announced

Sixteen of the country’s finest chefs and culinary professionals have been confirmed as judges of this year’s Nestlé Toque d’Or – the country’s premier student culinary and restaurant service competition.

The panel of judges are drawn from restaurants and hotels around the country, and include renowned chefs Michael Van de Elzen of Molten, Auckland, and New Zealand Culinary Team member Jonny Schwass.

Also joining the New Zealand line up will be World Association of Chefs Societies (WACS) approved judge John Sloane who is based in Singapore.

Nestlé Toque d’Or Event Manager, Pip Duncan, said it is an honour and privilege to have John join the panel for this year’s competition.

The judges comprise:

Chief Judge

Warren Bias: SKYCITY, Auckland

Culinary Arts Judges

Travis Clive-Griffin: Saluté Restaurant, Greytown

Andy Gibb: Christchurch Convention Centre, Christchurch

Richard Hingston: Canterbury Tales, Christchurch

Paul Jobin: Food by Paul Jobin, Kerikeri

Anita Sarginson: Flying Burrito Brothers, Wellington

Jeremy Schmid: Barworks Ltd, Auckland

Jonny Schwass: Restaurant Schwass, Christchurch

John Sloane: SATS Catering, Singapore

Tony Smith: Crowne Plaza Hotel, Christchurch

Tony Taylor: Fresh Connection, Auckland

Michael Van de Elzen: Molten, Mt Eden

Shane Yardley Euro, Auckland

Restaurant Service Judges

Marisa Bidois: taste, Auckland

Adam Cunningham: Raconteur Group, Wellington

Brad McGlynn: Heritage Hotel, Rotorua

Martin Whale: Royal New Zealand Yacht Squadron, Auckland

Pip said the judges will be faced with the challenging task of judging the hospitality and culinary creations of teams drawn from 11 tertiary institutions from around the country. A 12th team will comprise three members of the Hospitality Standards Institute’s (HSI), modern apprenticeship programme.

“Teams competing in Nestlé Toque d’Or are made up of two cookery students and one restaurant service student all of whom are hand-picked by tutors from each of the institutions,” she said

“Nestlé Toque d’Or requires the competitors to prepare six covers of a three-course meal within two-and-a-half hours.

“The students are scrutinised throughout the event by the judging panel which marks team efforts against stringent criteria including: preparation, hygiene, presentation, taste and service.”

Strict time guidelines must also be met and written menus are judged for their use of correct terminology and recipe development.

Pip said she is especially pleased with the impressive range of skills and experience of this year’s judging.

“It’s a formidable line-up and competing students will really need to keep their cool if they want to earn top marks and a place on the New Zealand Culinary Team.”

The Nestlé Toque d’Or competition will take place on 1 September at ASB Hall Auckland Showgrounds. Aside from Nestlé Professional, other sponsors include Beef & Lamb New Zealand,, Akaroa Salmon and House of Knives.

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