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Cow Bells Return For Nestlé Toque D’Or


17 April 2008
Cow Bells Return For Nestlé Toque D’Or

The clanging of cow bells will make a return to this year’s Nestlé Toque d’Or competition.

Waikato Institute of Technology culinary students are preparing themselves to compete for the coveted Toque d’Or (Golden Hat) award.

Waikato Institute of Technology along with 11 other tertiary institutions from around the country have confirmed that they will be competing in this year’s Nestlé Toque d’Or - the country’s premier student culinary and restaurant service competition.

Event organiser Pip Duncan said aside from the Waikato Institute of Technology, teams will be entered from: Aoraki Polytechnic Timaru, Auckland University of Technology, Christchurch Polytechnic Institute of Technology, Eastern Institute of Technology, Hospitality Standards Institute, New Zealand Defence Force Joint Services Catering School, Manukau Institute of Technology, Otago Polytechnic – Dunedin Campus, Palmerston North Universal College of Learning, Southern Institute of Technology and Wellington Institute of Technology.

“Wanganui Universal College of Learning won’t be taking part this year, as it takes turns year about with Waikato Institute of Technology to compete in the event. When one of the two institutes wins the Golden Hat then they have right to defend the title the following year.

“Teams of three - two culinary and one restaurant service students - will be hand-picked by tutors to represent each establishment at the event,” Pip said.

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

“Menus must also be prepared and are judged on the use of correct terminology and recipe development.”

The students will be critiqued by a judging panel made up of a number of high profile culinary professionals drawn from around the country.

“It’s no easy feat,” Pip said.

“Students are judged on preparation, hygiene, presentation, taste and service, and must meet strict time deadlines for each course.”

Teams are then awarded a gold, silver or bronze medal, depending on their performance.

As well as demonstrating their skills in front of some of the nation’s most highly-regarded culinary professionals, student chefs could also earn their way onto the New Zealand Culinary Team (NZCT) which competes at an international level.

“The NZCT comprises a number of the nation’s top chefs, and is coached and guided by some of the most experienced industry professionals,” Pip said.

“To become part of the team is a fantastic opportunity for any young chef looking to make their mark in the industry. Last year Janine Grace, a student at Auckland University of Technology, was chosen to be part of the Team.”

This year is the 18th Nestlé Toque d’Or competition and the event will be held in Hall 2, ASB Auckland Showgrounds in Auckland on 1 September. Sponsors include Nestlé Professional, NZ beef & Lamb Marketing Bureau,, Akaroa Salmon and House of Knives.


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