Success for Eccles Hotel and Spa at the Toque d’Or

Eccles Hotel and Spa in Glengarriff is delighted with the news that two of its chef apprentices have made it through to the next round of the Nestlé Professional competition the Toque d’Or!

Andrej Zak and Mohit Kaku will both compete in the National Heats which will take place in March. As per the rules of the competition Andrej and Mohit next challenge will not be disclosed before the Heats take place so it will be a surprise on the day! 

To progress to the Heats Andrej and Mohit were tasked with creating a vegan dish from a list of ingredients that they were given. They also had to produce a two minute video presenting their recipes step by step which resulted in the final dish.

Considering this, Andrej produced a mouth watering baked baby turnip, celeriac cannelloni, apple & celeriac puree with a roast onion, pepper and beetroot sauce, while Mohit prepared a delicious vegan pasta with artichoke egg yolk.

The chefs were awarded on their creativity around interpreting the brief and the knowledge they demonstrated in their recipes and videos.

David Manning, General Manager of Eccles Hotel and Spa said “We are delighted that Andrej and Mohit have progressed to the National Heats of the Toque d’Or. Both have shown great enthusiasm and a desire to learn at Eccles Hotel and Spa. We wish them the best of luck in the next stage of the competition and we are all supporting them.”

For 31 years the Nestlé Professional Toque d’Or competition has been giving catering students the opportunity to bridge the gap between the theories of the classroom and the reality of the industry through real life challenges. Thousands of young chefs and waiters have participated in the competition over the years with the aim of reaching the Grand Final.

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