At Nestlé Professional we’ve been championing hospitality careers for 35 years through our prestigious Toque d’Or® competition, inspiring the next generation of food service professionals by providing once-in-a-lifetime opportunities for young people to expand their skills and knowledge to help forge their careers in the industry.
The milk from Brough Castle farm was used during the challenge, continuing the sustainable sourcing of ingredients.
With over
of hospitality businesses facing skilled worker shortages, we know that one of the biggest challenges our industry faces right now is attracting young talent1.
This year's Grand Finals consisted of four days of sustainability-inspired challenges, which gave the 12 finalists plenty of opportunities to demonstrate their new skills. Competitors enjoyed industry-leading mentorship and advice from a number of guest judges and partners, led by award-winning chef and restauranteur, Tommy Banks.
The Grand Finals week included a trip to Bough Castle - part of First Milk, a farmer-owned dairy cooperative. Here, participants saw first-hand how First Milk is working with Nestlé to build a long-term regenerative approach to agriculture that supports both farmers and the environment.
The confectionery challenge at the Nestlé Product Technology Centre (PTC) in York was a culinary adventure and one of the key highlights from the week, which included a very special visit to the KitKat® factory, where competitors experienced the production process. This was followed by a chocolate masterclass with students challenged to create delicious doughnuts and coffee shop style drinks.
Finalists also enjoyed a trip to Tommy Bank's farm where they learned about his devotion to ‘farm to fork’ dining, foraged for wild food, and tested their knowledge in the garden identity test. Finals Week culminated in the Fine Dining Challenge, giving competitors the chance to go all out, showcasing their talent and creativity to partners, sponsors and hospitality leaders at The Grand, York.
After battling it out during an exciting but tough Grand Finals Week, Joshua Kerr from City of Glasgow College and Amber Clay from University College Birmingham were crowned the champions of this year’s competition.
Joshua and Amber enjoyed a once-in-a-lifetime trip to Brazil where they discovered São Paulo's vibrant gastronomy, learnt about sustainable coffee in Espírito Santo, and enjoyed a spectacular sightseeing trip in Rio de Janeiro. They also experienced a ‘bean to cup’ journey, learning about regenerative farming techniques at a Nescafé Plan coffee farm, before watching the beans being transformed into coffee at one of its leading flavour development labs.
1 The State of Hospitality 2022 report
Toque d'Or® continues to be recognised as one of the most distinguished awards for up-and-coming hospitality superstars. But we're now extending our support for young talent through the Choose Hospitality Pledge. After learning that young people have negative perceptions of the hospitality sector, we partnered with Springboard’s CareerScope and Choose Hospitality to bring the industry together to showcase the vibrant roles that exist in the industry to showcase the breadth of vibrant roles across the industry by providing inspiring careers talks at UK secondary schools. at UK secondary schools.
Join us, and help us entice more young people into hospitality
CLASSIC MEZZE POKE BOWL WITH VEGAN BALLS
Bring the taste of the Mediterranean to your menu with this classic mezze style bowl.
Serves 1 - Calories 475kcalCook time: 3 minutes, or 25 minutes if cooking bulgur wheat200g cooked bulgur wheat• 80g chopped tomatoes• 30g hummus• 60g naked slaw• 12g spring onion, julienne• 5g red chillies, julienne• 1g parsley, chopped• 1g coriander, chopped• 10g pomegranate seeds• 70g GARDEN GOURMET® Vegan Balls• 10g pickled jalapeno
Method:1. Place the cooked bulgur wheat into the base ofthe pot, ensure to cover the entire base evenly.2. Compartmentalising the ingredients, start to addthe chopped tomatoes, hummus, naked slaw,Vegan Balls and pomegranate seeds.3. Top with spring onions and chillies, then the choppedcoriander and parsley and top with the jalapeno.
GARDEN GOURMET® Vegan Sensational™ Crispy Tenders mimic the texture of chicken-style tenders. Soft light juicy fibrous structure when pulled apart, with a rustic golden fine crispy crumb coating, great taste and juiciness. Ideal for salads, warm dishes or just with a dip.
Chef's tip:
Mix up the protein, tastes great with GARDEN GOURMET® Fillet Pieces and for a tasty kick of spice add Piri Piri spice mix.
POKE BOWL SRIRACHA MAYO
Want a colourful poke bowl, full of fresh vegetables, different shapes? It’s a rainbow in a bowl!
Serves 1 - Calories 593kcal Cook time: 3 minutes, or 30 minutes to cook the rice• 175g cooked sushi rice• 75g Piri Piri marinatedchicken-style pieces; GARDEN GOURMET® Sensational™ FilletPieces or GARDEN GOURMET® Sensational™ Pulled Fillet• 40g edamame beans• 10g radish, thinly sliced• 40g naked slaw• 30g mango, defrosted and diced• 1g cumin, ground• 35g broccoli florets, defrostedand cut smaller• 20g pickled cucumber• 10g sriracha mayo
Method:1. Sauté the chopped mango in a non-stick pan with thecumin to caramelise.2. Place the warm sushi rice into the required serving dish,ensure that it has covered the base completely.3. Compartmentalise the ingredients, start with the hotprotein, then add the edamame beans, radish slices,naked slaw, caramelised mango, broccoli florets andpickled cucumber.4. Drizzle the sriracha mayo over the dish in ‘criss cross’ lines.
Mix it up by adding in different grains and dressings, try quinoa or maybe experiment with teff or buckwheat, and try changing sriracha mayo for sesame soy dressing.
CREAMY LEEK AND MUSHROOM TAGLIATELLE
A vegetarian pasta dish with delicious flavours and textures. Makes a great change from meat and tomato based pastas.
Serves 10 - Calories 315kcal Cook time: 25 minutes• 15g unsalted butter• 1x sprig rosemary, finely chopped• 3x garlic cloves, crushed• 300g chestnut mushrooms, sliced• 4x leeks, chopped• 225ml water• 45g MAGGI® Béchamel Sauce• 75ml water• 10g MAGGI® Vegetable Bouillon• 200g parmesan cheese, grated• Cracked black pepper to taste• Handful of finely chopped parsley• 650g tagliatelle, uncooked
Method:1. In a large pan, melt the butter, add the rosemary and garlic then gently fry for 2 minutes.2. Add the mushrooms and fry over a high heat for 5 minutes until they are golden brown and all the moisture has evaporated.3. Add the leeks to the same pan and fry over a gentle heat for 10 minutes, until softened.4. Pour the 300ml of water into the same pan and bring to the boil.5. Mix the Béchamel Sauce mix with the cold water until smooth.6. Once the pot with vegetables and water comes to the boil, whisk in the Béchamel Sauce and simmer for 2-3 minutes.7. Stir in the mushroom fond, parmesan cheese, a twist of cracked black pepper to taste and chopped parsley. Set aside.8. Cook the tagliatelle in boiling water according to pack instructions.9. Drain, mix through with the sauce and serve.
Try adding sliced chicken breast and change the Vegetable Bouillon with Chicken Bouillon.
The MAGGI® Béchamel sauce delivers richness and flavour with an authentic taste and is effortlessly easy to prepare. Provide consistency to your Béchamel dishes quickly and without the risk of burning. Our range of quality dehydrated bouillons takes the hassle out of creating and storing great-tasting stocks. The MAGGI® Gluten-Free Vegetable Bouillon powder is an ally for any professional chef. Creating great-tasting food, with ease, use as a seasoning or stock in gluten free dishes.
BANANA AND COCONUT SMOOTHIE
A smooth and fruity smoothie for a delicious start to the day.
Serves 12 - Calories 155kcal Cook time: 5 minutes• 6x ripe bananas, peeled and chopped• 400ml pineapple juice• 760ml ice cold water• 100g MAGGI ® Coconut Milk Powder Mix• Pinch of allspice
Method:1. Place the MAGGI® Coconut Milk Powder Mix in a blender or foodprocessor and whizz with 400ml cold water until smooth.2. Add the banana, pineapple juice, allspice and vanilla essence and whizz until thick and smooth.3. Stir in 400ml ice cold water and serve immediately.
Mango works well with banana substitute. 1 banana with 1 large ripe peeled and roughly chopped mango for an extra fruity flavour.
Maggi Coconut Milk Powder Mix helps you bring a fresh coconut taste to any dish, sweet or savoury. Try it in Asian dishes, curries and desserts for delicious results.
Did you know that you can use Maggi coconut milk powder in drinks as well?
TRAYBAKE SQUARES MADE WITH MILYKBAR® AND RASPBERRIES
Our MILYKBAR® and raspberry tray bake squares is a delightful combination of white chocolate and fruit that consumers will find delicious!
Serves 12 - Calories 150kcal Cook time: 60 minutes• 115g caster sugar• 4x eggs• 2tsp vanilla extract• 115g plain flour• Tiny pinch salt (1g)• 125g punnet fresh raspberries (or frozen and defrosted)• 100g MILYKBAR® Mix-In• 20cm square tin
1. Heat oven to 180C (160°C for fan ovens), gas mark 4.2. In a large bowl whisk the sugar, eggs and the vanilla with a handheld electric mixer until light and fluffy.3. Sift the flour and salt and fold until combined (try to keep in as much air as possible).4. Using a 20cm square tin, cut out a square of non-stick baking parchment to line the tin.5. Pour the mixture into a lined tin and bake for 15-18 minutes.6. Cool in the tin for 10 minutes and then lift the cake out, peel away the paper and cool completely.7. Add the MILKYBAR® mix-in, into a separate bowl.8. Fill a small saucepan about a quarter full with hot water, then sit the bowl on top so it rests on the rim of the pan, not touching the water.9. Keeping the water at a temperature barely simmering, stir the chocolate occasionally until melted.10. Once fully melted, pour the melted MILYKBAR® chocolate over the cooled cake.11. Place half of the raspberries into a small bowl and mash with a fork until very juicy (you can add a drop of water to help this along).12. With the leftover raspberries, decorate your MILYKBAR® covered tray bake by placing them on top in a pattern.13. To finish take your raspberry juice and drizzle onto the tray bake, you can create a marble effect by dragging a fork gently across the melted MILYKBAR® and raspberry juice mixture (Be quick, you need to do this before it sets!).14. Leave to set then section into 12 pieces.15. Share and enjoy!
Try patting the raspberries with kitchen roll to remove any excess liquid.
CHURROS MADE WITH KITKAT®
Our churros made with KITKAT® take the beloved dessert from Spanish and Portuguese cuisine to a whole new level, dipped in KITKAT® Spread and coated in KITKAT® Mix-In to give any consumer a truly crunchy churro experience.
Serves 8 Calories 420kcal per 2 churros Cook time: 15 minutesFor the batter:• 1tsp ground cinnamon• 85g light brown sugar• 60g semi-skimmed milk• 60g water• 46g unsalted butter• 10g sugar, caster• 100g plain flour• 88g egg, wholeFor the dip:• 22g per portion (176g total) KITKAT® Spread• 20g per portion (160g total) KITKAT® Mix-In
Method:1. Whisk the cinnamon and light brown sugar together and set aside in a flat dish.2. Put milk, butter, sugar and water in a pan and bring to a simmer.3. Take the pan off the heat. Add the flour and mix it in. Place the pan back on the heat and stir vigorously until dough comes together. Transfer the dough to a stand-up mixer bowl with a paddle attachment. Let cool until warm but not hot to touch.4. Mix the dough on a low-medium speed. Gradually add in beaten eggs to the dough. Stop in between inclusions to scrape down the sides of the bowl.5. Transfer the dough into a piping bag, fitted with a big star nozzle.6. Heat the deep fat fryer oil to 190°C.7. Hold the bag at an angle, approximately 10cm from the surface of the oil. Squeeze the dough out, starting from the furthest corner of the fryer and moving towards yourself.8. If the squeezed-out dough does not release on its own, cut the end with a paring knife.9. Fry churros turning once until golden brown all over (2 minutes per side).10. Transfer to a kitchen paper towel lined tray to drain excess oil.11. Immediately toss in the prepared sugar-cinnamon mixture to coat while still warm.12. To serve, dip in warmed KITKAT® Spread and coat with KITKAT® Mix-In.
Chef's tip: Churros are great for sharing – consider serving them in crockery that inspires sharing and guest interaction.
PANCAKES MADE WITH KITKAT®
This classic pancake recipe is simple and delicious. On top of the flavour that a pancake brings, this chocolate filled pancake recipe also adds another delicious element with KITKAT® spread for an extra layer of flavour.
Serves 14 Calories 411kcal per pancake Cook time: 20 minutesFor the batter:• 196g plain flour• 6g baking powder• 58g сaster sugar• 266ml semi-skimmed milk• 73g egg, whole• 41g unsalted butter• 3g cocoa powderFor the filling:• 140g KITKAT® Spread• 70g KITKAT® Mix inFor the topping:• 560g blueberries and raspberries
Method:1. For the filling, soften KITKAT® Spread.2. Combine the spread with KITKAT® Mix-In.3. Pipe a 4mm layer of the mix into a 6cm diameter cake ring placed on top of silpat mat.4. Lift the ring and repeat for all.5. Freeze and keep chilled until use.6. For the pancake, separate the egg white from the yolk.7. Whisk the egg white until frothy, and gradually add in the sugar.8. Combine flour, baking powder and egg yolk. Add the milk to make a batter.9. Fold into the egg white mixture.10. Gently fold in the melted butter.11. Reserve 40g and add cocoa powder to it. Transfer to a piping bag.12. Heat an 8cm pancake pan over a medium heat and grease lightly.13. Pipe reverse ‘KK’ with cocoa batter.14. Pour in enough batter to cover the letters and the base of the pan.15. Cook until bottom side is golden brown, then remove from the pan and set aside.16. Repeat the process of heating and greasing the pan, piping ‘KK’ and pouring batter.17. Cook halfway and place one of the prepared inserts in the middle. Press down lightly.18. Cover with the first pancake half and press around the edges to seal with the still raw batter of the second half.19. Cook until the bottom half is golden brown and the edgeis completely sealed.20. And just like that, you have your very own KITKAT® pancake.
Chef's tip: Experiment with different fruit toppings, or even drizzle with Chef's tip: Churros are great for sharing – consider serving them in crockery raspberry coulis.
