Level 2 in Hospitality & Catering student Chelsea Cordez competed in the second heat of the Toque d’Or competition on 15 May 2023. We're so proud of her!
The competitors received a brief to produce a sustainable starter and a main dish, which had to include specific vegan products. They were able to review the ingredients to consider their options, before having 90 minutes to cook.
Chelsea was tasked with replicating the white bean hummus starter, which involved a lot of different technical skills from different spices and garnishes to pickling shallots. She then chose to produce ratatouille for her main course, and had to include vegan beef within the dish!
Chelsea said “I thought the competition was challenging, I was competing against Level 3 students! It was also a new kitchen and new equipment so I had to get used to how they worked. It was good to meet different people in the competition.
I was partnered with a front of house student to discuss how I was going to plate the dish and the wines that could be served with it. It was good to have someone to talk things through.
This was my second competition with the College. I’d like to do another in the future.”
Director of curriculum Mark Lampard said “We’re so proud of Chelsea taking part in the Toque d’Or competition, and despite unfortunately not progressing to the next round, she clearly demonstrated the values we wish our students to hold – dedication, ambition and enthusiasm for her industry.
Once she has finished her Level 3 studies at the College, the catering industry will definitely gain a creative and committed chef.”
Chelsea is progressing to the College’s Level 3 in Hospitality & Catering, and is looking to progress to university to refine her skills.
Could a Hospitality & Catering qualification be for you? Find out more here.
