KEY POINTS:
"Two minutes!"
If Scott Young was feeling tense as he pulled strings of sugar into long, delicate points, he wasn't letting on.
The countdown was on, but his movements stayed slow and steady as he added the final touches to an elaborate chocolate dessert. "Five, four, three, two ... " One!" Just in time, Young made the final touches to his dessert and handed it to his team-mate.
A careful dusting of icing sugar went on just as she whisked the plate away to the waiting judges.
This was no time to cut corners.
Twelve pairs of young chefs and 12 waiters from cooking schools around the country battled at Auckland's ASB showground yesterday for the Nestle Toque d'Or (Golden Hat).
Young chefs in about 17 countries take part in versions of the cook-off, which boasts Jamie Oliver as a former competitor.
Under the watchful eyes of judges, the teams of two chefs and a waiter whipped up and served six helpings each of a three-course meal from behind a cordoned-off area in Hall 2.
Every meal had to be perfect before it was sent to be judged. While the crowd cheered and yelled, chefs raced to make the meals they had designed themselves in less than 2 1/2 hours.
Judges in tall white hats roamed the floor, watching out for hygiene and technique. All the goings-on were under the eye of the chief judge, Skycity's Warren Bias.
"I'm here to break up the arguments," he joked.
As the final course was sped out to waiting judges and invited dining guests, intense concentration and tense mutters between teammates gave way to tired grins of relief.
The winners had yet to be announced by last night.
Rebecca Ewings, 20, was in no doubt about what she wanted to do next.
She and Otago Polytechnic team-mate Chloe Dunnachie were hot and exhausted after whipping up six meals of Akaroa salmon, scotched quail egg and beef sirloin.
Asked what she would do to celebrate the end of three months' training, Ms Ewings was quick to answer.
"Have a shower!"
