As the countdown to Nestlé Professional's® Toque d’Or® 2025 Grand Finals Week begins, judges Adam Handling MBE and George Hersey have provided competitors with their top tips, encouraging them to come prepared, not just with technical skill, but with a strong mindset, curiosity and a hunger to learn.
The Grand Finals Week will run from 11 to 15 May 2025. During this exciting week, finalists will engage in a variety of challenges designed to test their skills and knowledge.
The award-winning Chef/Owner and Restaurant Director will both judge the Fine Dining Challenge on 15 May during the Grand Finals Week, supporting and evaluating the finalists as they showcase their talent. Winners will be announced at the Toque d’Or Awards on 6 June, receiving a once-in-a-lifetime culinary trip to Italy.
Providing advice ahead of Grand Finals Week, back of house judge Adam Handling MBE, Chef/Owner of the Adam Handling Collection, said:
“It’s all about attitude. Someone who stays positive, adapts quickly, and has clearly put in the hours of practice will always stand out. Competitions are tough, but if you’ve practiced a lot and can stay composed under pressure, you’ll be in a good place. Most importantly, try to enjoy it! That energy shows.”
“Ask the judges questions, that’s what we’re here for. Get inside our heads, pick our brains, and use this as a chance to learn. And don’t be afraid to play around with ideas you’re unsure about. This is the perfect time to push yourself and get feedback.”
Front of House judge George Hersey, Restaurant Director, Adam Handling Collection, said:
“The most important thing, and something that will stick out to judges, is a positive attitude. Aside from being really creative and innovative – they’ve got to show off and be genuinely excited about doing something unique. Someone that is genuinely keen to learn, that takes in advice from the mentors and judges with a smile and a good attitude, that is clearly happy to be there, will absolutely stand out in the competition.”
“Competitors should take in as much of the information given to them through the heats and hang out sessions online that they have before, taking advantage of their experience and making lots of notes so they can take them away and properly digest all the information. I’d also recommend bringing a notebook to the pre-competition dinner so they can gather all the experience and guidance given from the mentors and ask loads of questions – there really aren’t any stupid questions as everyone is there to learn and improve as much as possible.”
Sustainability remains central to this year’s competition, and both judges are keen to see it embedded into everyday thinking. For Adam and George, it’s not about being perfect, it’s about making better, more informed choices. They encourage competitors to prepare with seasonal, local ingredients, minimise waste through smart preparation, and always consider the provenance of what they use.
Rather than viewing sustainability as a box to tick, the judges see it as an opportunity to be more thoughtful and creative. From using every part of an ingredient to repurposing offcuts, they believe sustainable practices can lead to innovative, high-impact results without compromising on quality or guest experience.
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