September 2008
Wintec Students Silver Medalists In Top Hospitality Competition
Wintec students have won double silver at the country’s 18th Nestle Toque d’Or competition held in Auckland at the ASB
Convention Centre.
The event is recognised as New Zealand ‘s premier student culinary and restaurant service competition. Each team
prepares a six portion three course mean in two and a half hours using designated ingredients including Akaroa Salmon,
New Zealand Sirloin and fresh New Zealand Vegetables. Nestle Professional products also need to be used on each course.
Head of Wintec School of International Tourism, Hospitality and Events Sara Refoy says how the competitors prepare and
present the meals is up to each team however they are judged on their preparation, hygiene, presentation, taste and
service and must meet strict time deadlines for each course.
“As usual the competition was tough”, Sara said. “Our team was up against strong competition from Aoraki, AUT,
Christchurch Polytechnic Institute of Technology,
Eastern Institute of Technology, Hospitality Standards Institute, New Zealand Defence Force Joint Services, Manukau
Institute of Technology, Otago Polytechnic – Cromwell Campus, UCOL Palmerston North, Southern Hospitality and Wellington
Institute of Technology
Judges included internationally renowned chef John Sloane from Singapore and New Zealand culinary legends Paul Jobin and
Travis Clive-Griffin.
Teams are awarded Gold, Silver, Bronze medal depending on performance with the Wintec team winning double silver with
the junior skills team gaining a silver medal in the kitchen and bronze in the front of house.
The event was sponsored by Nestle Professional, New Zealand Beef and Lamb, Vegetables.co.nz, Akaroa Salmon and House of
Knives.
Wintec’s team comprised Erin Pratt, Daniel Armstrong and Jacob Tiddy who are all second year students studying the
Certificate in Professional Cookery. They trained under the watchful eye of John Lawry Senior Academic staff member and
Sara Refoy.
ends