Your Journey to the 2020 Toque d’Or final could start right now. Follow our key dates to ensure you don’t miss a moment.
Key competition dates
Being a part of Toque d’Or couldn’t be easier.
Add the most important dates to your calendar and get ready for the unique experience of being a competitor in one of the most exciting hospitality competitions. Here are all the dates.
Open from 19/09/2019 – 15/12/2019
Registration has now closed
Students must be registered individually by their lecturer to represent their college in either a front or back-of-house role. Unlike in previous years, students do not need to be in a team in order to compete and a maximum of 8 students can be registered per college, per competiton. All students must be on a level 2 or above full-time recognised course.
Once submitted, each student will receive an email containing a link to confirm registration and how to enter. They must click the link to complete registration.
Apprentices can register themselves, providing details of their employer who will need to confirm the registration. A maximum of 8 apprentices per competition can register from a business. All apprentices must be level 2 or above, participating in a recognised course.
We will be communicating all of the need-to-know information for the FOH and chef competition via email. Please make sure you tick the boxes on the registration form to confirm you are happy to receive these communications.
Open from point of registration, submission deadline is 17/01/2020
Back of house/Chefs
Back-of-house apprentices and students will be given a creative brief, including a list of ingredients, from which they need to create a vegan dish. Along with creating a dish, you will also need to produce a 2-minute video presenting your recipe step by step and the final dish. As well as this, we want to know why you want to be a part of Nestlé Professional Toque d'Or 2020 and what Sustainable Futures means to you.
Front of house/Waiters
Front-of-house apprentices and students will be given a creative brief, including a list of ingredients, from which they need to create a coffee-based drink. Along with creating a drink, you will also need to produce a 2-minute video presenting your final drink. As well as this, we want to know why you want to be a part of Nestlé Professional Toque d'Or 2020 and what Sustainable Futures means to you.
The entries can be submitted from any point once you have registered, using the link in your confirmation email. No rush, you have until 17th January 2020 to submit your entry and once you have done so no changes will be accepted.
National Heats shortlist for all announced on 03/02/2020
From 02/03/2020 - 06/03/2020
The shortlisted students and apprentices will each be invited to attend one National Heat. Places are allocated based on location and there will be no cost to competitors, colleges or employers to attend.
The challenge will not be disclosed before the Heats take place, it will be a surprise on the day! No preparation will be required in order for you to take part.
From 10/08/2020 - 14/08/2020
In response to the pandemic and to ensure that Nestlé Professional can continue to inspire and support the next generation of hospitality professionals, even more so during this period of uncertainty, the Toque d’Or 2020 Finals and Hospitality Awards will be delivered virtually.
Date to be confirmed
With large gatherings not likely to be possible for the foreseeable, hospitality and events businesses are adapting to a new virtual world and so is Toque d’Or. The Toque d’Or 2020 awards will be delivered virtually due to the outbreak of COVID-19.
Toque d’Or competition prizes
Each year we offer a new and exciting range of prizes, some of which are donated by our partners. To give you an idea of what could be up for grabs, below is the list of prizes for the 2019 winners.
- Each Toque d’Or College finalist received £1,000 from the Savoy Educational Trust and the winning college won £2,000
- Level 2 WSET course in wine
- A meal at Smith of Smithfield’s AA rosette restaurant - Number 3.
- Free membership of the Royal Society of Public Health and attendance of their awards in November as VIP guests. All finalists, employers and lecturers received a probe thermometer
- Russums’ provided £300 to spend on kitchen equipment
- IHG group provided an opportunity for the winning apprentice to do a stage at Paul Foster’s Michelin starred restaurant, Salt in Stratford upon Avon. They also provided accommodation, and winning students got a chance to do a day’s stage at an IHG hotel close to them
- A golden Toque d’Or pin
- And to top this all off, Nestlé Professional took all the winners on an all expenses paid culinary tour in Europe!!!