On your marks, cook | Auckland Lifestyle News | Health, Fashion, Food and Wine in Auckland

Mark Wylie has intimate knowledge of Nestle's Toque d'Or, having competed in and judged the culinary competition.

Now, for the second consecutive year, Sky City's director of kitchens will head the judging panel of 18 of the country's leading chefs and culinary professionals.

Twelve teams will sharpen their knives to compete in the 20th Toque d'Or competition later this month. It is open to culinary students already in full-time training and 25-years-old and under. Each team of three students (two cookery and one restaurant service) must prepare a three-course meal for six inside two and a half hours.

Representing Auckland are two teams: Auckland University of Technology and Manukau Institute of Technology.

Judge Wylie's advice to aspiring winners of the coveted "golden hat" is simple: "You need a good work ethic, discipline, commitment and a good palate. You should also be open to new ideas and willing to push the boundaries."

Wylie, of Titirangi, has hired many past contestants of the competition. Compared to when he went to culinary school at what is now called AUT, he says cheffing has evolved into a far more accessible career.

"If you're committed to becoming a chef I suggest you try to learn as much as possible early in your career. You never know when it will come in handy. And, above all, be adventurous and try to learn about as many types of cuisines as you can. It's worth its weight in gold."

There's one over-used phrase Wylie says he's come to loathe more than any other: "You eat with your eyes".

That's not what he believes great food is about. "Ultimately, it's a beautiful tasty meal that's going to leave a lasting impression and get top marks, not making it look pretentious and beautiful."

Nestle Toque d'Or, ASB Showgrounds, 217 Greenlane Rd West, Epsom, Aug 23, 11.30am. Entry free. Details, see: www.nestle.co.nz