Toque of the town

The chefs of tomorrow are also getting to grips with the plant-based concept. Nestlé Professional have announced this year’s Toque d’Or® competition finalists, with back-of-house (BOH) competitors tasked with creating a nutritious and sustainable plant-based main course, after a masterclass from Whitbread’s senior quality & innovation chef, Paul Fletcher. Using Garden Gourmet’s Sensational Burger as the hero ingredient, students chose from a packed larder to help them create an innovative main. The eventual winner of the BOH competition will be offered the opportunity to develop their plant-based dish, featured across Whitbread menus.

BOH competitors also had to replicate a plant-based starter created by guest judge Louisa Ellis, which featured Garden Gourmet’s Sensational Pulled Fillet. Nestlé Professional’s business development chef, Darren Chapman, oversaw the competition during the exciting heats.

Sommelier and guest judge, Raul Diaz, delivered a wine and customer service masterclass to front-of-house students, before they were tasked with serving both red and white wine during a lunch service. Nestlé Professional coffee training specialist, Aaron Dunn, delivered a further masterclass on how to make the perfect latte, which FOH students also had to serve. The 2021 FOH Toque d’Or winner and now guest judge, Sophie Taylor, supported students during the heats.

The Finals will comprise a series of challenges built around the overarching theme of sustainability, with a key focus on home-grown, locally sourced produce. Competitors will get the opportunity to sharpen their skills, while exploring the latest culinary trends and learning about farm-to-fork dining. Some challenges have been created by the competition judges, including the Fine any pizza. Traditionally, gluten is used to give that elasticity and stretch seen in Neapolitan style. So, thin and crispy suits gluten-free, as we’ve found that the flour rises very well – crispy on the outside and soft on the inside. We have seen lots of high-quality Romana-style and shaped gluten-free pizza.

There is an opportunity for significant growth in supermarket/at-home glutenfree pizza, so clever manufacturers should be considering this.

Our advice to pizza makers is to educate your team on what glutenfree really means, following separate procedures in food preparation. We are delighted to see more restaurants adding healthy and gluten-free options to their menus – so let’s use the correct processes and best ingredients possible.

The 12 BOH and FOH students advancing into the Grand Finals are:

BOH

● Elycia Rayner, Westminster Kingsway

● Emily Simkins, North Hertfordshire College

● Catherine Ripley, Westminster Kingsway

● Owen Marsh, Milton Keynes

● James Wheatley, North Hertfordshire College

● Amber Clay, University College Birmingham.

FOH

● Alexander Lloyd, Ayrshire College –Kilmarnock Campus

● Joshua Kerr, City of Glasgow College

● Chloe Collinwood, Cardiff & Vale

● Raheim Saddler, North Hertfordshire College

● Alison Watson, North Hertfordshire College

● Ryan James, Coleg Cambria.

Dining Challenge which will see BOH finalists replicate a menu created by two-Michelin star chef Tommy Banks.

The Grand Finals are from 4-8 June 2023, with the results announced during the Awards lunch on Friday 30 June 2023. Judges are award-winning chef and restaurateur, Tommy Banks; MasterChef: The Professionals, Louisa Ellis; Raul Diaz; and Sophie Taylor.

Winners will enjoy a trip to Brazil, sampling high-end gastronomy through to street food, and learning about sustainability on a bean-to-cup journey.