Nestle Toque D’Or 2017 Diner at Le Cordon Bleu London

Nestle Professional Toque d’Or 2017:

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History
Nestlé Professional Toque d’Or began in 1989 and since then has evolved significantly to become one of the UK’s most prestigious catering competitions. Being part of this competition can change a student’s career, with the industry recognising that Toque d’Or students have demonstrated true passion and commitment.
Toque d’Or 2017
This year we have partnered with Footprint® to ensure that Toque d’Or 2017 supports industry trends related to our theme ‘Great Food, Great Life’ through the topics of nutrition, health and wellness and sustainability.
Footprint is the leading source of information on responsible business and sustainability for the foodservice, hospitality and grocery retail supply chains. Their objectives include enabling businesses to operate more sustainably and responsibly whilst enjoying greater commercial and reputational success.
Prizes Along The Way
Winning the prestigious Nestlé Professional Toque d’Or and being one of a select number of colleges to have achieved this distinction is an accolade in itself. Toque d’Or recognises the efforts of those competing by awarding prizes at each stage of the competition.
Colleges who have teams in the heats and finals will benefit from equipment from the Nestlé Professional Toque d’Or equipment fund. Students taking the online entry will receive a Toque d’Or gift. Those going on to the heats and finals will receive commemorative uniforms and equipment.

 

Nestle Toque d’Or Competition Diner at Le Cordon Bleu School

I was lucky to be sitting next to Camila Cabral,  Strategic Parnerships and Events Planning Lead at Nestlé, and Chris Herlihy, General Manager of Billingsgates Seafood School!

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Camila Cabral
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Chris Herlihy and John Howarth and Darren Chapman
We discussed and enjoyed every dishes cooked by the students and even chatted about potential future partnership regarding a seafood competition using an unusual product: Bourtagua! Watch this space…

I offered Camila a day trip to Paris to meet “The Front of House man”, Denis Courtiade, Restaurant Director and President  of “O Service des Talents de Demain” and “Un Oeil en Salle” at The Plaza Athenee in Paris so that she can see how we could develop our relationship with Paris and learn from one another.oeil en salle

 

 

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