Professional Chef student wins Green Spatula Award Toque d’Or

Professional Chef student Serin Rahme Hassan takes home a new award for sustainability at this year’s Toque d’Or competition.

Serin Rahme Hassan, a Level 3 Professional Chef Diploma student at Capital City College (CCC)’s Westminster centre won an exciting new Back of House prize at this year’s Nestlé Professional Toque d’Or competition. 

Serin saw off competition from over 300 other entrants, making it through heats which consisted of a two-day competition in York, to earn a place as one of only six Back of House competitors in the Grand Finals. The Grand Finals Week for this year’s competition took place from 11-15 May, with both Back of House and Front of House finalists being challenged to a series of tasks which tested their creativity, skills and passion. 

During Grand Finals Week, the finalists competed under the watchful eyes of esteemed judges which included Michelin-star chef Adam Handling, Nestlé’s global executive chef Emmanuel Lorieux and UK development chef Paul Hawkins. The finalists also received support from last year’s Toque d’Or champions, Front of House winner Jasmine Ferdinando and former CCC student and 2024 Back of House winner Geraldine Sierra Torres.

This year’s Toque d’Or competition saw the introduction of a new award, the Green Spatula Award, which represents a growing commitment within the industry to reduce environmental impact, promote sustainable sourcing and waste reduction, and carefully consider cooking methods. Serin was presented with the inaugural Green Spatula Award for Back of House for recognising the importance of sustainability in ingredient choices and cooking methods. 

We caught up with Serin to find out more about what the Nestlé Professional Toque d’Or competition involved.

What did the Grand Finals Week entail?

Every day was a different challenge. On the first day we started on a vineyard doing a masterclass with Pizza Pilgrims, who showed us how to make their classic pizzas. Then it was our turn and we had to go foraging in the herb garden to find seasonal ingredients to use and make our own pizzas. 

The next day we went to St Bartholomew’s hospital and learnt about the hospitality industry in the NHS. Our challenge was to make a vegetable soup for the NHS workers from the range of vegetables they had put out for us to choose from. 

The last challenge was to create a three-course fine dining menu. The starter had to be plant-based, the main could be whatever we wanted, and the dessert had to be free from refined-sugar.

What was your menu for the final challenge?

For my starter, I made gnocchi with confit leek and parsley sauce, served with sliced asparagus. My main course was pan-seared hake with poached langoustine, a wild rice mix and shellfish bisque topped with crispy kale. The dessert was rhubarb tart with coconut meringue, finished with raspberry and pistachio.

What was the most challenging thing about the Grand Finals?

I think, for me, it was the fine dining challenge –  trying to fit all the prep in time for service and really pushing myself to get it all done.

What was the highlight of the competition experience for you?

For me, it was the farm day. I loved learning about it and the weather was beautiful.

How did it feel to win the Green Spatula Award?

Amazing! I’m so proud of myself and it means so much to me, not just as a chef but as someone who believes in the importance of sustainability in hospitality and I’m so happy they recognised that by giving me this prize.

How did the college support you during the competition?

I was supported by Chef Lecturer Vince Cottam. He helped me keep my head screwed on and my confidence up. I also want to say Thank You to the Westminster centre for all the growth and opportunities you have given me during my time there. I wouldn’t be where I am today without it and couldn’t have asked for a better experience .

Congratulations to Serin on winning the Green Spatula Award at the 2025 Nestlé Professional Toque d’Or!

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