The Heat Is On At Toque d’Or Competition

Two students from Cheshire College – South & West have competed in the action-packed Heats for the Nestlé Professional Toque d’Or competition.

Professional Cookery students, Amanda Salters from Eastham and Nathan Price from Ellesmere Port, had to replicate a plant-based starter created by guest judge Louisa Ellis, which featured Garden Gourmet Sensational Pulled Fillet.

The students then had to create their own plant-based main course, following a masterclass from Whitbread’s Senior Quality and Innovation Chef, Paul Fletcher. Amanda presented judges with a vegan sausage roll with purée and salsa, whilst Nathan created vegan meatballs in an oregano and vegan sauce, served with toasted bruschetta.

Sharing what his experience of the competition was like, Nathan said: “This has been an exciting addition to my cooking journey.”

Amanda added: “I was speechless when I was selected [to take part in the competition]. It was a great day, and we learnt a lot from the experience.”

Assistant Director of Hair, Beauty and Hospitality, Andrea Huby, said:

“Amanda and Nathan are a credit to the College. Throughout the competition, they remained calm under pressure and produced fantastic dishes for the judges.”

“We’re all very proud of them and can’t wait to see what they do next.”