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February 2015

UCB is a Toque d'OR grand finalist

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Following months of preparation, training and hard work the UCB team has made it to the Nestl茅 Toque d鈥橭r 2015 final.聽

Over the past few months, 140 college teams throughout the country have competed against one another in various rounds. In the regional finals, held across the UK over the last two weeks, 36 of those teams had to produce a three-course luncheon for 10 guests, following a master class from three professional chefs.聽

The UCB team, consisting of Level 3 Professional Cookery students Anna Claringbull, Michael West and Culinary Arts Management student Megan Lyke, secured a place in the top six. As a result, they have made it to the grand final in March where they will compete in a range of challenges over four days.聽

To make it into the cut for the last six from the initial 140 entrants is a great achievement. The team also won the dish development competition, utilising two Nestl茅 products, so I think we are in a great position to go into the final stage. The students have been a dream to work with and a credit to all concerned.

Neil Rippington, Dean of UCB’s College of Food and Chef Mentor

I鈥檓 so proud of the students and their commitment to the competition. The additional time and hard work they have put in has really paid off. I wish them all the best for the final competition.

Mat Shropshall, UCB Culinary Team Manager and Mentor

The Nestl茅 Toque d鈥橭r was created to offer a platform for students to exhibit their culinary skills throughout the United Kingdom. As the industry鈥檚 attention has shifted its focus to issues such as sustainability, sourcing and innovation in business, so has the competition evolved. Students are now being tested on a range of different levels, from business planning, menu planning, costing and procurement as well as cooking and service.聽

The overall winner will be announced in June at a ceremony held at the Dorchester Hotel in London.

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