The Cook Islands trio that competed in this year’s premier Toque D’or Competition has swept up two bronze medals and one silver medal.
The bronze medals were won by the cooking duo Dayna Tuiravakai and Teraitua Cuthers-Foxhorn and the silver medal was won by food and beverage service whiz Angela Taoro.
The food that won the judges seal of approval consisted of an entree of Akaroa Salmon Tea:
island style consommee with fennel, vanilla, chili, herb and root infusions, and poached, smoked, grilled and tempura Akaroa salmon.
A main of oven-roasted prime New Zealand sirloin beef terrine, with black truffle dauphinose, roast shallot jus and bianchetta foam was served up to the judges.
The students had to make use of Nestle products for their creations.
They were the only international team in the invitation-only competition, attended by culinary students aged under 25, from 11 New Zealand tertiary training institutions.
Nestlé Toque d’Or is New Zealand’s most prestigious culinary and restaurant service student competition and the Hospitality and Tourism Training Centre (HTTC) has competed at this event since 2011 with increasing success. In 2012, the team won a gold medal in restaurant service and two bronze medals in the cookery section.
The competition took place at the ASB Showgrounds in Auckland on August 19 where each participating team consisted of two cookery students and a restaurant service student.
Each team was responsible for cooking and serving six plates of a three course meal, each dish utilising a Nestlé product. Three plates are for restaurant guests, two for judging and one for display.
At the same time, a panel of judges marks each team against World Chefs Societies (WACS) international judging standards which includes food preparation, presentation, taste and service.
To further challenge competitors, a special Innovation Award, was presented to the team that best demonstrates new and innovative ways of using Nestlè Professional products across the menus that they create.
Cook Islands Tourism Corporation general manager in New Zealand, Graeme West, said the team considered it a great honour to be invited to compete at Nestlé Toque d’Or for a third year.
“The team is very proud to represent Cook Islands cuisine in this competition and take their combined culinary abilities to the international stage,” he said. “Being the only international team invited to participate speaks volumes.”
Source: Cook Islands News
Reporter: Sahiban Kanwal