‘Golden Hat’ Awarded To Christchurch

‘Golden Hat’ Awarded To Christchurch

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Damon Griffith and Taryn Phaal competing at the Nestlé Toque d’Or
event.

Three up-and-coming hospitality students from Christchurch Polytechnic Institute of Technology (CPIT) have taken out top honours at the prestigious 17th Nestlé Toque d’Or (Golden Hat) competition, held in Auckland yesterday (3 September 2007).

Culinary students Damon Griffith and Taryn Phaal whipped up six covers of a spectacular three-course meal in just two-and-a-half hours that was served by restaurant service student, Fina McGovern to a panel of 17 top industry judges.

The team battled against students from 11 other training establishments around the country in their quest for the top spot – the Toque d’Or.

Damon Griffith said that he was elated with the win which had come after a considerable amount of time and effort was spent on preparing for the event.

“The key ingredient to our team’s success is teamwork, practise and passion.”

CPIT’s meal began with a starter of smoked Akaroa salmon, followed by a main dish of New Zealand beef sirloin and fresh local vegetables. The menu concluded with a chocolate fondant.

The team praised their tutors who were fully committed to winning the Award.

Team manager Stan Tawa quoted a maori proverb when citing the teams success: “my strength is not in one but in many.”

He also said hours of training and practise had finally paid dividends after the team achieved second place in 2006.

Nestlé FoodServices Business Development Manager, Phillip Townsend, said as well as demonstrating their skills in front of some of the nation’s most highly-regarded culinary professionals, student chefs could also earn their way onto the New Zealand Culinary Team (NZCT) which competes at an international level.

And for the first time this year, Janine Grace, a student at Auckland University of Technology was selected to become a member of the NZCT.

“She has some exciting challenges ahead of her with training starting in six week and the first international event set to take place in 2009,” Phillip said.

“The NZCT comprises a number of the nation’s top chefs, and is coached and guided by some of our most experienced industry professionals.

“In May, the team competed at the prestigious American Culinary Classic in Chicago, winning three bronze medals. They also have their sights set on other international cooking events including ScotHot in Scotland in 2009 and the Singapore FHA Culinary Challenge in 2010.

“To become part of the team is a fantastic opportunity for any young chef looking to make their mark in the industry.”

Nestlé Toque d’Or is the country’s longest running and most prestigious student cookery and food service competition. It is held in 17 countries around the world and has launched the careers of world-famous chefs, including Jamie Oliver and Anton Mosimann. The competition is designed to simulate the pressure of a real working team environment, overseen by industry-wide experienced judges who are hard to impress.

This year’s judging line-up included Mark Wylie of Auckland’s Soul Bar and Bistro and Anita Sarginson of Flying Burrito Brothers. The students were judged on taste, professionalism, working methods, knife skills, hygiene, minimisation of waste and front of house beverage delivery and service. Menus also had to be prepared and were judged on the use of correct terminology and recipes developed.

Each of the team member received $2,000 for their achievement, as well as the coveted Toque d’Or (Golden Hat) trophy. CPIT also received $1000.

ENDS

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