According to Katya Simmons, MD of Nestlé Professional UK&I, the extension is to give as many up-and-coming students as possible the opportunity to enter.
The competition is aimed at enriching the next generation of hospitality pioneers and takes place over six stages, with entrants competing in college heats before being shortlisted for the National Heats, which take place in March at The Grand Cookery School in York. The Grand Finals take place in April.
Since its inception in 1989, Nestlé Professional Toque d’Or has worked with more than 150 colleges across the UK, providing opportunities and learning to over 10,000 hospitality and culinary arts students.
Fostering the next generation of hospitality pioneers
College lecturers now have until 19 January to register their Level 2, 3 and 4 back and front of house students for the next event, which will see winners embarking on an unparalleled trip to Switzerland.
“We want to give as many students as possible the chance to take part in 2024’s competition where they’ll be given a once-in-a lifetime opportunity to push the boundaries of the culinary world through a series of exciting challenges,” said Simmons.
“It’s quick and easy to enter. Lecturers with star students simply need to register their college details, plus the names of the students they’d like to put forward.”
Back on the judging panel this year is Tommy Banks. The chef holds two Michelin stars, one each for his restaurants – The Black Swan at Oldstead and Roots in York – as well as a Michelin green star for efforts with sustainable gastronomy.
“Through our prestigious Toque d’Or competition, we are perfectly positioned to help hospitality and culinary arts students bridge the gap between classroom learning and our incredible industry,” said Simmons.
