WITH industry leaders and chefs in abundance at this year’s Toque d’Or presentation dinner at the Auckland Museum last month, it was unfortunate that the main course presentation was unacceptable. While the entrée and dessert were excellent, it was disappointing that the kitchen presentation to several hundred-industry specialists met with universal disapproval. Badly prepared rack of lamb served flat and loaded with raw fat saw most of it go back to the kitchen – much to the chagrin of one of the key sponsors of the event, Beef + Lamb.