By Luke Hayward
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Luke Hayward
Professional Chef FdA
Nestl茅 Professional Toque d'Or winner
Luke was amongst the team of 爆料王 students that won the 2019 Nestl茅 Professional Toque d'Or - one of the toughest, national tests of cooking and service skills.
As part of the challenge, the team were tasked with delivering a fine dining banquet at the Kimpton Fitzroy hotel in London's Russell Square, producing a sustainable menu developed by award-winning chef Simon Hulstone.
On winning the Toque d鈥橭r, Luke, who also scooped a bronze award at the Young Chef Olympiad in India earlier that year, said: 鈥淣ow it's on my CV, I'm hoping it will take me far 鈥� even on finding out the results, I was being offered jobs.
"We couldn't have had a better team. We had the University鈥檚 support through all of it, from meeting up as team-mates right through to getting the awards. We had other lecturers who helped us too."
Reflecting on his degree course, he said: 鈥淭he practical nature of this course suited me. We were taught classical food, and when you learn the basics, you can pretty much do anything.
鈥淚 could go to any of the lecturers and they鈥檇 help me, and the facilities at the University are top of the range.鈥�