Now in its 31st year, the Toque d’Or is designed to bridge the gap between the classroom, work-based learning and the “exciting reality of the industry”.
Its aim is to inspire the next generation of talented young chefs to develop their skills, knowledge and experience.
With research stating nearly half of consumers consider the sustainability of ingredients to be important when eating out, next year's competition will place focus on sustainability and vegetarianism.
The Toque d’Or will centre around menu items that possess “excellent sustainability credentials and link into health and wellbeing”.
Judges this year include James Tanner from the Kentish Hare and the Barbican Kitchen, Simon Hulstone from The Elephant and Nestle Professional consultant chef Andrej Prokes.
The competition has so far worked with 8,000 contestants, Since 2016 it has not only been open to students but also “apprentices at commis level”.
“Our aim is to provide the future stars of our industries with new skills, enhancing their learning and career,” says Nestlé Professional UK and Ireland managing director Katya Simmons. “We see Toque d’Or as so much more than just a competition; we are focused on motivating and inspiring potential talent and opening their minds to the opportunities within our industry. It’s about giving them a taste of their future.”
To find out more visit www.nestleprofessional.co.uk/toque-dor