Toque d'Or

SHAPING TOMORROW’S CULINARY MAESTRO

CHALLENGES THE INDUSTRY FACES OPENING UP OPPORTUNITIES

20,000 chefs leave the profession annually in the UK due to a lack of quality culinary education, training, and tough working conditions (low pay, unpaid overtime, and long working hours). The intake of young culinary talent fails to make up these numbers.⁹
The top factor contributing to chef stress is staff shortages (58%)¹⁰!
Younger generations prioritise positive work environments, influencing their career choices and perceptions of the industry.¹¹

OPENING UP OPPORTUNITIES

Packed with engaging challenges, the competition showcases the excitement of a career in hospitality whilst emphasising the value of practical experience and education in shaping the diverse career opportunities within the sector.

This year's competition provided a wealth of valuable learning opportunities, including:

guidance and expertise from distinguished judges, such as two-Michelin-star chef, Tommy Banks, and Jupiter Humphrey-Bishop, footman at The Royal Household.
varied tasks to promote creativity, learning, and problem-solving – including foraging, curating menus using sustainably sourced ingredients, and delving into the principles of sustainable farming and production.
the Fine Dining Challenge, Farm-to-Fork challenge and the Starbucks® Coffee Challenge – all providing hands-on learning opportunities and the chance to perfect different crafts.
expert-led masterclasses for cocktail-making, customer service, and coffee.
the chance for previous winners and finalists to return as judges – proving there are development opportunities at every stage.

EMPOWERMENT.
EDUCATION.
ADVOCACY.

By championing initiatives that promote hospitality as a viable career path, Toque d'Or is finding practical ways to inspire more careers in the industry and develop talent across the board. Through initiatives that empower and educate, we can fuel the passion of tomorrow's hospitality leaders and shape a brighter future for the industry. To learn more about how the competition is bringing the industry together to inspire the next generation, click here .

^{Toque d'Or}

^{– an annual competition hosted by Nestlé Professional – celebrates excellence in hospitality, whilst nurturing the next generation of pioneers. From chefs to baristas, maître d’s and more!}

In an industry marked by staff shortages, the competition tackles these challenges by fostering collaboration across the sector to develop talent and promote rewarding careers in hospitality.
The 2024 competition’s Grand Finals Week, held in April, saw the 12 finalists complete a series of action-packed challenges relating to the overall theme of sustainability. The ultimate opportunity to showcase their skills, creativity, and passion!

_{^{⁹https://centreforlondon.org/publication/kitchen-talent/ | ¹⁰https://www.nestle.co.uk/en-gb/media/pressreleases/new-report-reveals-eight-in-ten-chefs-suffer-from-poor-mental-health¹¹https://www.gensler.com/blog/younger-generations-work-differently-future-workplace}}

GHOST NAGA CHILLI HONEY-TOSSED ‘SHROOMS

A tantalising starter or snack that's perfect for sharing. These crispy oyster mushrooms are marinated in a blend of MAGGI Liquid Seasoning and soya milk, then coated in a seasoned flour mix and fried to perfection. Drizzled with a bold and spicy Ghost Naga chilli-infused honey and garnished with tangy pickled pink onions, this dish offers an exhilarating contrast of textures and flavours. Served on a bed of fresh little gem lettuce, these ‘shrooms deliver a harmonious balance of heat, sweetness, and crunch, making them an unforgettable appetiser.

Serves 10 - Calories 374kcal

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For the hot honey:

300g honey
20g dried Ghost Naga chilli
10ml Shaoxing vinegar

Pour the honey into a saucepan and gently heat for 5 minutes (do not boil).
Add the remaining ingredients then pour into jars and allow to cool.

For the 'shrooms:

1kg oyster mushrooms
40ml MAGGI Liquid Seasoning
200ml soya milk
200g self-raising flour
100g cornflour
10g Cajun seasoning

Pre-heat fryer to 170ºC.
Chop the oyster mushrooms in half and place into a bowl. Then add the soya milk and Maggi Liquid Seasoning and allow to marinate for 30 minutes.
Mix both flours together in a separate bowl then stir through the Cajun seasoning.
Dip the mushrooms into the seasoned flour then carefully place into the fryer and cook for 4 minutes or until crispy.

To finish:

300g little gem, washed
50g pickled pink onions

Pick the leaves from the lettuce and place them onto serving plates then top with the crispy shrooms.
Drizzle over the hot honey and garnish with the pink onions.

PIZZETTA WITH PLANT NDUJA

Crafted with a plant-based twist, this starter showcases a fantastic blend of flavours and textures. The star of the show is the homemade plant nduja, a savoury sausage-like creation made with the GARDEN GOURMET Sensational™ burger, chilli flakes, smoked paprika, and a hint of zesty lemon. Nestled atop a bed of freshly rolled dough, this spicy plant-based delight is complemented by the rich tanginess of MAGGI Rich & Rustic Tomato Sauce and creamy mozzarella. Baked to perfection, each bite offers a delightful contrast of crispy crust, gooey cheese, and flavour-packed plant nduja. Serve with a side salad for a complete culinary experience that's sure to impress even the most discerning of guests.

Serves 10 - Calories 333kcal

For the plant nduja:

320g GARDEN GOURMET Sensational Burger, defrosted
10g chilli flakes
10g smoked paprika
1g salt
1 lemon

Mix all the ingredients in a bowl then roll into a sausage shape, wrap in cling film then chill for 1 hour.

For the dough:

325ml warm water
7g dried yeast
400g strong flour
3g salt
3g sugar
25ml olive oil

Mix the yeast and water and allow to stand for 5 minutes.
Place the flour, salt, and sugar into a bowl, pour in the olive oil and water, then mix to form a dough.
Knead for 5 minutes then cover and allow to rise for 1 hour. Then, knock back and shape into smaller dough balls. Cover again, and allow to rise for another hour.

To finish:

400g MAGGI Rich & Rustic Tomato Sauce
300g mozzarella
350g plant nduja
10g basil

Preheat oven to 220ºC.
Roll out the pizza dough then spread with the Maggi Rich & Rustic Tomato Sauce and top with mozzarella and nuggets of plant nduja.
Bake for 6-8 minutes then garnish with basil leaves.
Serve with a side salad

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MANGALOREAN ROASTED CAULIFLOWER WITH PLAYFUL PUFFED RICE, CRISP GRAM THREADS, PEANUTS, AND TAMARIND SAUCE

Tender cauliflower steaks, seared and seasoned with Madras curry powder, bathed in a luscious sauce infused with mustard seeds, curry leaves, and MAGGI Coconut Milk Powder for creamy richness. Garnished with a vibrant blend of coriander, mint, and tamarind puree, and finished with a crunchy mix of puffed rice, gram threads, and toasted peanuts, this dish offers a delightful blend of tastes and textures. Topped with a cooling dollop of yoghurt, this dish takes you on a stroll through the aromatic streets of India.

Serves 10 - Calories 339kcal

For the sauce:

30ml vegetable oil
5g mustard seeds
3g curry leaves
300g onions, diced
20g garlic, peeled and chopped

20g ginger, peeled and chopped
50g tomato puree
20g Madras curry powder
400ml water
100g MAGGI Coconut Milk Powder

Heat the oil in a saucepan on a high heat, then add the mustard seeds and curry leaves - allowing to crackle before adding the onions, ginger, and garlic.
Sweat the onions on medium heat for 20 minutes until soft and slightly caramelised, then add the tomato puree and cook for a further 5 minutes.
Pour in the water and add the Maggi Coconut Milk Powder and simmer for 20 minutes.
Remove the sauce from the heat and blend until smooth. Set aside until required.

For the cauliflower:

1.2kg cauliflower
50ml vegetable oil

50g butter
10g Madras curry powder

Cut the cauliflower into steaks then rub with the oil.
Add the steaks to a pre-heated pan and cook for 5 minutes on each side.
Mix the butter and curry powder then add to the pan and baste for a further 5 minutes or until the steak is cooked.

To garnish:

60g coriander
60g mint
50g tamarind puree
30g green chilli
100ml water

50g puffed rice
50g crisp gram threads
50g toasted peanuts
20g toasted coconut flakes
50ml yoghur

Place the herbs, chilli, water, and tamarind into a blender and blitz until smooth, then add to the sauce.
Mix the puffed rice, gram threads, peanuts, and coconut together.
Spoon the sauce onto a serving plate, sit the steak on top and sprinkle over the garnish then finish with yoghurt.

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