A team of three Christchurch Polytechnic Institute of Technology (CPIT) students are gearing up for a live kitchen and restaurant service competition, in a bid to keep the coveted Nestl Toque d'Or 'golden hat' trophy in Canterbury.

Culinary students Rhys Barrington and Bonnie Smith, along with restaurant service student Gavin Larson, are set to go head-to-head in Auckland next month against teams from 11 other tertiary establishments. The teams will be competing against the clock to create six covers of a three course meal in two-and-a-half hours.

CPIT Culinary Team Trainer, Stan Tawa, who coached the 2009 team to victory, said he would be delighted with another win but would be happy for his team to just do the best they can.

"It's fantastic to win so I would like my team to do it again but principally we desire to do the best we can. If as a result of that goal we win then that's an added bonus."

He said as a mentor to the students he ensures they are well prepared and understand the "mana" of participating in the event.

"My job is to mentor and hone the students' skills to ensure that they have a thorough understanding of what is required of them. We teach them about the mana of the competition and ensure that they understand that to be a part of it is a privilege not a right." Nestl Toque d'Or is the premier student hospitality event within New Zealand. "To compete in it alongside the best students in the country requires competitors to be the very best that they can be," Stan said. "The event also builds students' networks and strengthens the hospitality industry in a way that can't be measured by results. I believe it celebrates and encourages excellence which is demonstrated by the many past competitors that are representing New Zealand at the highest culinary level both nationally and internationally." Nestl Toque d'Or Event organiser, Pip Duncan, said the competition was designed to be challenging and puts the students under a lot of pressure both in the lead up to and during the event.

"The students are subject to tough judging criteria including: presentation, hygiene, taste and service all of which are carefully scrutinised by a panel of top industry judges. This year, we have The Hotel Manager of The Westin Resort in Guam, Bernhard Langer, returning to New Zealand to judge the event 20 years after he won the inaugural competition in 1991."

Pip said success stories of past competitors like that of Bernhard Langer are common place and serve to inspire the students to work hard.

"The event also exposes them to a host of valuable industry contacts."

As well as walking away from the competition with a medal recognising their achievements, many competitors can also leave with job offers at top restaurants.

"In previous years, students have also been awarded places on the New Zealand Culinary Team which involves significant overseas travel."

Pip said teams would also have their sights set on winning the Innovation Award which is presented to the training establishment that best demonstrates innovation using Nestl Professional products across their menu or in a particular dish.

The 20th Nestl Toque d'Or competition will be held at the ASB Auckland Showgrounds in Greenlane in Auckland on Monday 23 August 2010.

Sponsors of this year's event include: Nestl Professional, Beef + Lamb New Zealand, vegetables.co.nz, Akaroa Salmon and The House of Knives.