This year’s Toque d’Or back-of-house (BOH) winner, Geraldine Sierra Torres, and front-of-house (FOH) runner-up, Emma Bancroft, have just returned from a once-in-a-lifetime culinary trip to Switzerland, where they were able to visit some of the country’s most renowned restaurants and hotels, soak in some of the nation’s most iconic landmarks and scenery, and delve into Nestlé’s Swiss origins and culture.
Firm in its commitment to supporting young hospitality talent, each year Nestlé Professional Toque d’Or helps college students bridge the gap between classroom learning and the realities of the industry.
Expanding on the competition’s sustainability theme, Geraldine and Emma spent more valuable time with Nestlé’s global executive chef Emmanuel Lorieux and sustainability manager, Ana Aragon at its HQ in Vevey, in a sustainability-focused, culinary arts training session.
Emmanuel Lorieux commented: “Participating in the competition and evaluating the students was an excellent experience as their creativity and energy were inspiring. It was a pleasure welcoming the winners to our global headquarters and sharing the role of the corporate chef and the network of the chefs around the world.”
And to further enhance their learning and development, the duo were offered bespoke beverage training from Nestlé Professional’s Global Master Barista, Christos Sotiros and Global Beverages Commercial Manager, Harald Reitz at the Nestlé Beverage Centre in Orbe. This included learning about coffee growing and brewing processes followed by a tasting session.
Christos Sotiros commented: “During the competition, I was impressed with the creativity and quality of the competitor’s coffee drinks. It was great to see the winners and to spend some time with them to share the coffee knowledge, from farm to cup.”
As well as participating in dedicated training, Geraldine and Emma were treated to memorable experiences throughout the trip, from a special tour of the Mosimann Collection at Cesar Ritz College – with Swiss chef and restaurateur Anton Mosimann – to an indulgent day of fondue and wine tasting at La Maison du Gruyère. Afterward, they embarked on a tour of Maison Cailler, a Nestlé-owned chocolate factory, to immerse themselves in the world of chocolate.
Reinhold Jakobi, Head of Nestlé Professional Strategic Business Unit said: “It has been an honour to be part of Toque d’Or competition and to invite the winners to Switzerland for their award trip. The students who participated in the Toque d’Or are of high quality and their passion and knowledge of the food service industry is very inspiring.”
Deepening their appreciation and knowledge of the relationship between regenerative practices in farming and hospitality, Geraldine and Emma visited the ‘terraced’ vineyards of Lavaux where they learned more about the cultivation and harvesting of grapes. The next day, they toured the EHL Hospitality Business School in Lausanne, enjoying a fine-dining lunch at Berceau de Sense, one of many gastronomic experiences during the trip. This was followed by a late-afternoon boat cruise around Lake Geneva, appreciating Switzerland’s natural beauty.
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