Entry to the Australian Selection is open to chefs who are 23 or older by January 2019. A commis chef who is 22 or younger by January 2019 will accompany the candidate chef.
Entrants must be available for the cook-off at Foodservice Australia 2017 at the Royal Exhibition Building, Melbourne, on 30 May 2017. A committee of chefs, including candidates from previous years, will judge the cook-off.
Bocuse d’Or President Philippe Mouchel says the Australian Selection is as close as possible to the competition for the Asian Selection or the Bocuse d’Or itself. “It is very tough, because the finalists are being marked not only on the taste and presentation of the dishes, but also on their kitchen skills, efficiency and communication with their commis.”
Once the Australian Bocuse d’Or 2019 representative has been selected, he or she will undergo intensive training with members of the Australian National Selection Committee. The successful candidate will go to the Asian Pacific Bocuse d’Or selection competition in Singapore to be held during the Food Asia Exhibition 24-27 April 2018.