Become a Candidate
To apply, chefs must fill in an application form with their recipes using ingredients detailed below. They must also include the following attachments:
- An essay of approximately 200 words to explain why they should be chosen.
- A recent dinner menu from their current place of employment.
- Signed letter of support from applicant’s employer.
- Letter of recommendation from another chef and/or restaurateur outlining your suitability for Bocuse d’Or candidacy.
- Proof of Australian Citizenship (birth certificate or Australian passport).
- Recent, high resolution image in chef’s uniform.
If the aspiring candidate has a commis chef in mind, they should include the commis on the application form and all the same above attachments relating to the commis.
Apprentice chefs who will 22 years or under in January 2021 are welcome to put their names forward for selection.
Chefs applying for Bocuse d’Or Selection are encouraged to enter Chef of the Year, a competition being held at Foodservice Australia 23-25 June. This will give applicants the experience of cooking under pressure in front of a live audience, and members of the Bocuse d’Or selection committee are part of the judging panel.
Entries for this competition close 5pm Friday 31 May 2019. More information at www.chefcompetition.com.au
Ingredients for the Australian Selection
1) Fish dish
- Presented on individual plates, restaurant style
- A whole Barramundi
- 1kg of Port Phillip Bay scallops
2) Meat dish
- Presented whole on a platter
- 2kg Oyster blade Angus beef
- 1kg Rump cap Angus Beef
Training sessions are planned in Melbourne from October 2019 – April 2020 for the Asia Pacific Competition and, if successful, from May to November 2020 for the Bocuse d’Or 2021 Finals in Lyon, on days mutually agreed between the Bocuse d’Or committee and the selected chef. Additionally, the selected team is required to be available for marketing and promotional demonstrations and photographic shoots as requested by the sponsors and organisers.