Central Otago fab four vie for Golden Hat

The heat is on for four Central Otago hospitality students as they head to New Zealand’s most prestigious student culinary and restaurant service competition.

First and second year Otago Polytechnic Professional Cookery students Elizabeth Payne (18), Chloe Dunnachie (20), Rebecca Ewings (20) and reserve Owen Kamana (18), have been handpicked by their tutors to compete at the world renowned, invitation-only Nestlé Toque d’Or culinary competition in Auckland on 1 September.

The intense 150-minute cook off will see teams of three (two cookery students and one restaurant service student) from 11 tertiary institutions and the Hospitality Standards Institute’s modern apprenticeship programme, vie for the coveted ‘Golden Hat’ trophy.

Coached by award-winning Blanket Bay Chef Mark Sycamore, aspiring chefs Chloe and Rebecca will be in charge of food preparations while Elizabeth will be responsible for floor service.  Reserve member Owen will provide backup and moral support for his team mates and will compete in the Venison competition.

The Toque d’Or will be judged by sixteen of the country’s finest chefs and culinary professionals, including Michael Van de Elzen of Molten, Auckland, New Zealand Culinary Team member Jonny Schwass, and World Association of Chefs Societies approved judge John Sloane.  Teams will be marked against strict criteria such as preparation, hygiene, presentation, taste, service, recipe development, correct terminology on written menus and adhering to time restrictions.

The Central Otago four are relishing the challenge and will prepare and serve six covers of a three-course menu in just two and a half hours.

“We’re hoping that the flavours we’ve combined and long hours of practice with Mark will be an award-winning combination,” says Chloe. “Mark has been an inspiration for us.  He’s won lots of competitions so understands the pressure and the hard work needed to get there.”

Team Manager and Cromwell Otago Polytechnic Hospitality Programme Director Peter Schorer is proud of the team’s efforts.“Elizabeth, Chloe, Rebecca and Owen are all extremely talented and skilled individuals and together they’re a force to be reckoned with.”

As part of the preparations the team will next week simulate the competitive environment and cook for a group of local industry professionals including Queenstown restaurateurs Alex Boyes (Wai Restaurant and the new head of the local Restaurant Association) and Grant Jackson (Boardwalk Restaurant) who will act as ‘judges’.

The Nestlé Toque d’Or competition is held in 17 countries around the world and is regarded as a launching pad for a successful career in the hospitality industry.  Former competitors in the New Zealand event include Sonya Paget, Executive Chef at Auckland’s George Restaurant and Bar, and Josh Emett, who now works as Head Chef at London’s prestigious Savoy Grill.  International chefs Jamie Oliver and Anton Mosiman are former competitors in the UK event.