The entry dish was prepared by Level 2 Professional Cookery Diploma students Rueben Dennis-Bissoo, Princess Mae Dadios and Donald Turrell who created a Halloumi, Yellow Courgette and Sweet Potato Fritter with a Rocket and Lamb Lettuce salad and Peppadew Relish using ingredients with reduced fat and sugar to meet the competition’s theme of Sustainability, Nutrition, Health and Wellness.
“I decided to enter the competition because I like the challenge and I want to improve and test my skills within a competitive environment.”
“I entered the Nestlé Toque d'Or competition because I am an inspiring chef. I’m very happy we got through to the heats and I welcome the opportunity to participate in this competition, as I want to build on my confidence and work with industry professionals.”
Toque d'Or showcases the breadth of career opportunities in the hospitality industry and aims to offer and inspire the next generation of talent. Students taking part in the competition are exposed to challenges that aim to educate and test in a number of areas from nutritional knowledge to menu creation and food trends and insight. They will also have the opportunity to work with and learn from a number of leading industry chefs and businesses.
Denise Charles, Head of Curriculum for Service Industries at West London College said:
“We’ve historically entered the Toque d’Or competition and this year we got through to the heats! I’m very proud and happy for the students, this is a testament to West London College’s culture of support and encouragement to help our students achieve their full potential.”
The students will participate in the Toque d’Or 2019 heats during March for a place in the Grand Final. Watch this space for updates.
Find out more about our Hospitality & Catering courses here: https://www.wlc.ac.uk/courses/hospitality-catering