爆料王

爆料王 has scooped the Nestl茅 Professional Toque d鈥橭r, the nation鈥檚 top student culinary and restaurant service award.听

The team, Megan Lyke, Katie Lewis and Jack Gameson, triumphed in a record year for entries, seeing off competition from 156 teams representing 68 colleges.听

The UCB trio, who were unveiled as winners at a glittering awards lunch at The Dorchester in London, took part in a series of challenges based on the theme of nutrition, health and wellness. The tasks included creating and serving a three-course menu at a fine dining dinner for 48 VIP guests, covering a lunch and dinner service at Bill鈥檚 Restaurants across London and taking part in nutrition and dessert master classes.听

Megan, Katie and Jack pitted their skills against the cr猫me de la cr猫me of the next generation of hospitality stars and follow in a long line of illustrious Toque d鈥橭r alumni including legendary chef and restaurateur Anton Mosimann, who presented the winners鈥� trophy.听

Chairman of the judges and chef James Tanner highlighted the importance of the competition in nurturing skills and inspiring the next wave of industry professionals.

Tanner said: 鈥淚 have been completely bowled over by the passion, commitment and sheer talent that has shone through at every stage of the competition. It has been truly awe-inspiring.鈥�

Both Megan and Katie, both aged 23, have just completed their Culinary Arts Management (CAM) degrees at UCB and 20-year-old Jack is due to start the third year of his CAM course in September.

Megan started at UCB on a VRQ Level 3 in Professional Cookery before progressing to a CAM degree. She said she particularly enjoyed the Toque d鈥橭r鈥檚 health and wellness presentation.听

She said: 鈥淲e had to present to the judges in a Dragons鈥� Den-like scenario to showcase what we would cook and serve for a dinner for 200 guests. As a team, we really enjoyed the task. It was so relevant and it is the responsibility of chefs to introduce healthy eating as the norm.鈥澨�

Jack, a former member of UCB鈥檚 Young Chefs Academy, said he loved the practical challenges of the Toque d鈥橭r. 鈥淔or me, the best part of the competition was the first task where we cooked the fine dining meal for 40 covers. It pulled all the colleges together and the night ran smoothly.鈥�

In addition to the trophy, the team won 拢2,500 worth of catering equipment for the College of Food at UCB, a prize of 拢230 each and a place on a Toque d鈥橭r study trip.

The team was mentored by Neil Rippington, Dean of the College of Food, chef lecturer and UCB chef competitions co-ordinator Mathew Shropshall and Amy Hollier, Assistant Dean of the College of Food.

Neil Rippington, Dean of UCB鈥檚 College of Food, said: 鈥淚t is a fantastic achievement to win the Toque d鈥橭r. It means our students are performing at the very highest level. It takes unflagging commitment to win a competition of this stature, which tests so many skills in the culinary arts and restaurant service.

鈥淜atie, Megan and Jack have had to think on their feet and perform under high pressure to extremely high standards. We are extremely proud of them.

鈥淭o beat 155 other teams 鈥� that鈥檚 465 students 鈥� to lift the prize is a real achievement and is one to cherish. Katie, Megan and Jack were a privilege to work with and I sincerely wish them all the best in the successful careers they have in front of them.

鈥淲e'll be seeing more of Jack as he completes the next two years of his Culinary Arts Management degree, whereas Katie and Megan, who are both graduating with 1^st听class honours, are about to commence exciting careers in food product development.鈥�

At the gala awards lunch, Nestl茅 Professional Toque d鈥橭r unveiled a new competition for the Toque d鈥橭r听Apprentice to showcase exceptional talent in the industry. 听