With just over one month to go until the registration deadline for the 37th edition of Nestlé Professional Toque d’Or, former winners – past and present – reflect on their own journey and reveal why it’s a must-enter competition for aspiring hospitality professionals.
Vince Cottam, chef lecturer at Westminster Kingsway College, guided Geraldine to the 2024 back-of-house (BOH) title. He explains the profound impact the competition has on students from a professional standpoint: “Toque d’Or instils a sense of pride and builds resilience and adaptability into those competing - all key attributes needed to succeed in our industry. The competition offers a nurturing environment, where expert judges carefully observe and guide competitors throughout the different challenges. It’s this attention to detail that creates a strong support system for the students, ensuring they are able to work past any obstacles and reach their optimum performance. It brings out the best in them and boosts their self-confidence, opening more doors to new career development opportunities. As a winning lecturer, the Toque d’Or journey gave me a sense of achievement and it motivated me to be a better chef, mentor and person. It’s a must-enter competition in my book; so I encourage other lecturers to get behind their students by registering them before the deadline.”
After supporting Jasmine on her way to being crowned 2024 front-of-house (FOH) champion, Suzanne Barwick, hospitality lecturer at York College, reveals why competitions like Toque d’Or are so special: “Having competed myself when I was younger, I know first-hand the fantastic pathway they offer to making friends for life. At York College, we saw just how special the Toque d’Or experience was for not only our 2024 front-of-house (FOH) winner Jasmine, but also for our other students who saw how committed she was, which inspired them to enter other competitions. So it’s a competition that really does serve, both directly and in-directly, the next generation of aspiring hospitality professionals. The icing on the cake and what makes it extra special for the lecturers lucky enough to win, is the prize. This year, I had the great pleasure of staying and dining at Tommy Banks’ ‘The Black Swan’, where I was able to reconnect with some of our students, past and present. A truly unforgettable experience.”
Former back and front-of-house champions Lily Stock and Tara Humphrey have both gone on to do incredible things in the industry since winning the prestigious competition. Looking back at their own Toque d’Or experiences, the duo bring to life how the competition has impacted their own career development, in a bid to inspire the 2025 cohort.
After winning the 2020 BOH competition, Lily has successfully set up a cake business, landed a role as head pastry chef at the age of 21, and is now embarking on a third season in France working as a private chalet chef. She said: “Toque d’Or opened my eyes up to the many sectors within hospitality and the diverse career paths available. Collaborating with other talented chefs during the competition taught me to see challenges and scenarios from different perspectives, inspiring me to learn new skills. I competed virtually due to Covid, and so I used this as an opportunity to optimise my professional social media profile, which has since become a valuable tool for my career, such as promoting my cake business! Winning Toque d’Or not only gave me a huge sense of accomplishment but it also set me apart in the industry, creating opportunities I never thought were possible.”
2022 FOH winner, Tara, is about to start a new role as junior head waitress at a luxury hotel after gaining invaluable experience in one of Glasgow’s two Michelin-starred restaurants. She commented on how the confidence she gained during the competition continues to serve her to this day: “Hospitality can be tough, but it’s also incredibly rewarding and fulfilling. Before Toque d’Or I was too nervous to pour wine at a table, as I was worried I’d spill it. By the final, I was confidently serving everything from red wine to sparkling – like I’d done it for years! The competition pushed me to step out of my comfort zone, enabling me to learn and grow so much, from understanding service flow to working as part of a team under pressure. Now, working in a luxury Relais & Châteaux hotel, I carry those lessons with me every day. For anyone considering this journey, just be yourself, get stuck in, and enjoy it.”
