Rising stars

Joshua Kerr
Toque d’Or 2023 Front of House winner

What do you currently do?
I recently started my second year at City of Glasgow College where I study hospitality management. Alongside my studies I also work at the high-end restaurant Six by Nico in front-of-house operations – a role that allows me to hone my skillset and acquire more industry knowledge and experience.

Why do you want to work in foodservice?
My passion for foodservice and hospitality is driven by my desire to create memorable experiences for people. Witnessing the joy and excitement on guests’ faces as they enjoy their time is incredibly rewarding and is what drives me to work and succeed in this industry.

A big highlight for me was the Toque d’Or 2023 competition, particularly during the Fine Dining Challenge, when we had the rare opportunity to showcase our talent and creativity in front of esteemed guests from across the industry.

How did you come to enter the competition?
I first learned about the competition at an awards ceremony at my college. Packed with many different challenges and experiences, it sounded very similar to MasterChef but for both back- front-of-house college students. With a strong desire to expand my knowledge and broaden my skillset, I reached out to my lecturer Ava Kaskonas to express my interest. The rest is history!”

What did you have to do when entering? 
I was tasked with devising a theme, then crafting a unique drink and designing a table set-up to complement that theme. I chose to celebrate the beauty of the Scottish outdoors, incorporating local ingredients and indigenous flowers into my design. I was able to strike the right balance of flavours in my drink – the Scottish coffee old fashioned – by incorporating the refreshing notes of orange zest sugar syrup, boldness of the whisky-coffee blend and salty tones from Blackthorn Sea Salt.

Sustainability is at the heart of the Toque d’Or competition, so I was keen to showcase my understanding and appreciation for this in my entry. For example, I used every part of the orange in my drink, including a dehydrated orange slice garnish, leaving no room for wastage.

How did it feel when you found out you had won?
Winning the competition filled me with an overwhelming sense of pride. I was truly blown away, not only because it’s within the industry I love, but also by how my passion and dedication resonated with the judges.

From start to finish, the competition has given me a huge boost in confidence, from both a personal and professional standpoint. I would recommend it to any budding chef or restaurateur.

How do you see your career developing? 
In the short-term it’s very much about continuing to develop my skills and knowledge through both college and work. The mid to long-term goal is to ascend into a management role within hospitality, while never losing my focus on personal and professional development.

What is your biggest ambition?
Ultimately, I dream about owning and running my own hospitality business. A place that provides exceptional levels of service while cultivating a supportive and thriving work environment for staff. Additionally, I have a strong desire to increase my knowledge in wines and spirits, so I’m keen to continue my studies with the Wine and Spirit Education Trust.

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