Following a successful entry submission, West London College Hospitality & Catering students were announced as one of the 24 national heat teams in the Toque d’Or 2019 competition.

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.   

Ruben said: “I decided to enter the competition because I like a challenge and I want to improve and test my skills within a competitive environment, and I believe Toque d’Or is the perfect platform to do so.”

Princess said: “I entered the Nestlé Toque d'Or competition because I am an aspiring 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: “I’m very proud and happy for the students who are so pleased to have made the National Heats. This is a testament to their hard work and the culture of support and encouragement at West London College that enables our students to achieve their full potential.”   

The students will participate in the National Heats in March 2019 for a place in the Grand Final.


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