NATIONAL SELECTION PROCESS
The Australian National Selection for the Bocuse d’Or 2017 was held at Foodservice Australia on 29 May 2017, with Michael Cole selected as Candidate by Bocuse d’Or Australia, along with Commis Laura Skvor.
Entry was open to chefs holding an Australian passport who will be 21 years or over by January 24, 2019, while the commis chef must be 22-years-old or younger by January 2019.
Michael and Laura were up against a strong panel of finalists: Andrew Ballard and commis Brooke Noble, Tyson Kromhout and commis Brendan Bayes, plus Daniel Soto and commis Kimberly Tang.
Each team had five-and-a-half hours to create two elaborate dishes using mandatory ingredients: whole barramundi and Port Philip Bay scallops for the fish dish, and Angus Beef rump cap and oyster blade for the meat dish. Each dish had to be 50% vegetables or herbs and served with three different garnishes.
Bocuse d’Or President Tom Milligan 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.”