Torque d'Or success for young chefs

Bay of Plenty Polytechnic hospitality students have returned triumphant from Nestle’s Toque d’Or awards with a total of 13 medals.
 

The prestigious cooking competition determines the crème de la crème of young chefs aged 18-25 and this is the second year the Polytechnic has attended.
 

The successful team are current students of the Polytechnic’s National Certificate in Hospitality (Cookery) Level 4.
 

“We’ve been training for three months,” says Caroline. ‘”We have to develop the menu and practice it – it’s a massive amount of work.”
 

To give the student chefs an extra edge in the competition, the Polytechnic’s Chef tutor Lee Pearce organised a mentor from industry. Chefs Sam and Caroline have been coached by Simon Green, head chef at Trinity Wharf while front-of-house Wendy Reece benefited from the expertise of Gary Cannon.
 

After all the preparation, the team is clearly thrilled with their success.
 

“We worked well as a team and our hard work paid off!” says team member Belinda King.
 

With this being the last year of their studies at the Polytechnic, where to from here for these young chefs?
 

Samuel Wannan has a simple answer: “Greatness!”
 

Bay of Plenty Polytechnic results:
Richie Adnitt                      2 x Bronze
Shane Hiku                       1 x Bronze
Belinda King                      1 x Silver
Reece Little                       1 x Bronze 1x Gold (winner of event)
Wendy Reyes                   1 x Bronze & 1 Silver
Levi Riddiford                   1 x Bronze & 1 Silver
Caroline Ruggle                1 x Silver
Samuel Wannan               1 x Silver
Julio Ramirez Chavez       1 x Silver

The menu:
Entrée: Seared Akaroa salmon with mandarin and coconut fluid gel, pickled radishes and wasabi pea crumb

Main: Roast loin of New Zealand lamb; lamb shoulder cromsequis, beetroot gel, braised red cabbage with tomato lamb jus

Dessert: Dark chocolate passionfruit ganache with praline salted caramel fudge and white chocolate mocha ice cream