Central Campus students win medals at national culinary competition
A team from Otago Polytechnic’s Central Campus has won gold and silver medals in the Kitchen and Front of House sections of the prestigious annual Nestlé Toque d’Or student culinary competition.
Culinary students Charlie Burton and Edson Sy proved to be strong competitors in the kitchen, claiming a silver for their three-course menu comprising Akaroa salmon pave, followed by oven-roasted New Zealand beef sirloin and chocolate finger crunch bar.
Pitted against competitors from around New Zealand, the students were required to create a three-course menu at the competition.
The pressure was on throughout the three-hour live kitchen cook-off, as the team battled the clock and the scrutiny of top industry judges. Any errors made by competitors during the event resulted in lost points.
Competing teams were marked against WorldChefs International Judging Standards, which included food preparation, presentation, taste and service.
Harmanish Kaur Rangi won a gold medal, impressing patrons with her front-of-house service skill-set in a simulated restaurant at NZMA in Mt Wellington, Auckland, on Monday 12 August.
In addition, Otago Polytechnic’s Central Campus won the Moffat Innovation Award. An integral part of the competition, it requires teams to use a Nestlé Professional product outside of its intended application.
This year was the 29th anniversary of Nestlé Toque d’Or, which is New Zealand’s longest running and most prestigious student cookery and restaurant service event. Held in 17 other countries around the world, it has launched the careers of many world-famous chefs.
Photo caption: Otago Polytechnic Central Campus Culinary students Charlie Burton (left) and Edson Sy cook up a storm at the prestigious annual Nestlé Toque d’Or competition at NZMA, Auckland, on Monday 12 August.
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