This year Nestlé Professional has made radical changes and introduced the most varied range of exciting catering scenarios ever experienced by contestants in the competition's 24-year history to test them to the limit. Played out over four consecutive days, the first challenge kicked off on May 17 at the Defence Food Services School at Worthy Down, where the student catering teams from Blackpool & the Fylde College, Hull College, Liverpool Community College, Petroc, Sheffield City College, Shrewsbury College, South Downs College and Westminster Kingsway College were put through their paces by the Cookery Training Squadron of the British Army. The task they had to face was specifically designed to take students out of their comfort zone and encourage them to think "on their feet". They had to adapt to outside field kitchen conditions on site and, with an armed forces 10-man ration pack, had to prepare and cook a nutritious, appetising meal that would sustain a soldier in combat, within a tight timeframe. It had to comprise a minimum of two courses but including a main and dessert and these were marked by the Army's professionals. New to this year's competition is an evaluation of their business planning skills Dragon's Den style, where teams will have to present their restaurant concepts and business plan to a panel of industry leaders including Richard Pursey, chairman of the 10 In 8 Group, celebrity chef James Tanner and entrepreneur Geoff Ward. Commenting on the importance of this new element of the competition, Stephen Mannock, Toque d'Or judge and general manager of Wivenhoe House, home of the Edge Hotel School, said: "All too often, students embark on catering courses with pipe dreams of owning their own business without having really thought through what this actually means. What the Nestlé Toque d'Or does, is force students to think long and hard about their restaurant concept and everything involved in making their vision a reality. "The competition puts learners in a position where they have to consider the wider context; the economic climate we're operating in, the impact this will have on their business, what type of property they require, its location, interior design, the rent and rates, the overheads, staffing, environmental health requirements … the list is endless. Working in the hospitality industry isn't "just a job" – it's a way of life. Competitions like Nestlé Toque d'Or help open students' eyes to this." Neil Stephens, managing director for Nestlé Professional, concluded: "I'm proud that we are able to deliver such a programme that really builds on the skills of the next generation of our industry. Nestlé Toque d'Or acts as a gateway to a unique set of catering scenarios that most students would not otherwise have the chance to engage with. It gives students access to a community of experienced industry professionals from all areas of the business whose experience, insights and advice are invaluable in helping shape their careers and employability." The winning team will be announced at the Nestlé Toque d'Or awards ceremony, which will be held at The Dorchester on Friday, June 29.