An intriguing dish of Beef Chilli and Chocolate Sausage scored the UCOL cookery team an innovation award at the Nestlé Toque d`Or competition at the National Culinary Fare in Auckland yesterday. UCOL`s all female cookery team of Professional Cookery students EmmaKate Davies, Bridgette Fraser and Hospitality student Nicole Dansby-Hall also won distinction in their components of the entry.

EmmaKate and Bridgette won a Gold medal in the kitchen section and Nicole won a Silver medal for her front of house performance.

Only in its second year, the Nestle Innovation prize is awarded to the most creative use of a Nestle product and comes with a prize package including a new commercial oven and $1000 worth of cookery books. UCOL`s Head of School of Hospitality Julie Poole says the oven will be a welcome addition to the UCOL cookery teaching facility, and a prize that all students will benefit from.

“We are very proud of the team`s success. It could not have been achieved without the mammoth effort from their chef trainer Mark Smith and Hospitality tutor Jennifer Karaitiana.”

Competing against 11 other polytechnics, the UCOL team had two and a half hours to prepare, cook, present and serve six portions of a three course menu.

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