CPIT Wins Coveted 20th Nestlé Toque d'Or Award

Christchurch Polytechnic Institute of Technology (CPIT) students beat off fierce competition from top tertiary culinary and restaurant service teams from around the country to take out the top spot at the prestigious 20th Nestlé Toque d’Or competition yesterday.

Students Rhys Barrington and Bonnie Smith went head-to-head in the kitchen with 22 other culinary students to create six covers of a three-course meal in just two-and-a-half hours. The team’s restaurant service competitor Gavin Larson then served the dishes to VIP guests. A panel of 18 judges comprising local and international leading chefs and culinary professionals scrutinised the teams every move throughout the event before later declaring them the overall winner.

This is the thirteenth time CPIT has taken out top honours and received the coveted ‘golden hat’ award.

Bonnie said she was ecstatic with the win which had come after a considerable amount of time and effort was spent preparing for the event.

“We spent over 100 hours practising whilst holding down full time work. The key to our team’s success was teamwork, hard practise and luck.”

The team praised their tutors who were committed to helping them achieve their goal of winning the competition.

CPIT culinary team trainer Stan Tawa said he was delighted his students had won as it was solid endorsement of the hard work and effort the team had put into preparing for the event.


“The team were committed to giving their best and the hours of training and the result reflected that. I’m very proud of all that they have achieved – winning the event was a great outcome and exceeded our own expectations.”

Nestlé Toque d’Or Event organiser, Pip Duncan, said the event which celebrated its 20th anniversary this year challenges competitors with tight time constraints and an intensive judging criteria.

“It’s a demanding event that requires students to be in top form on the day.”

Students were judged on taste of the food, professionalism, working methods, knife skills, hygiene, minimisation of waste and front-of-house beverage delivery and service. Menus also had to be prepared in advance and were judged on the use of correct terminology and recipe development.

This year’s judging panel was led by SKYCITY Director of Kitchens Mark Wylie.

“The judges are never an easy panel to impress but, once again, they were pleased with the students’ professionalism and creativity.”

The CPIT team’s winning meal comprised a starter of Akaroa salmon, followed by a main of NZ Beef Sirloin medallions with mushroom dust. The menu concluded with a dessert of coconut mousse and a mango parfait.

An award aimed at recognising recipe innovation using Nestlé Professional products was presented to UCOL Palmerston North.

Pip said the event provides a great opportunity for young up-and-coming students to showcase their abilities and demonstrate their skills in front of some of the country’s most highly-regarded culinary professionals.

Nestlé Toque d’Or is the country’s longest running and most prestigious student cookery and food service event. It is held in 17 countries around the world and has launched the careers of world-famous chefs, including Jamie Oliver. The event is designed to simulate the pressure of a real working team environment.

Sponsors of this year’s event included: Nestlé Professional, Beef + Lamb New Zealand, vegetables.co.nz, Akaroa Salmon and The House of Knives.