Four accomplished chefs will compete in Melbourne on Tuesday 30 May to win the honour of representing Australia at the elite international Bocuse d’Or contest.
Tom Milligan, President Bocuse d’Or Australia and himself a previous competitor, says he is excited about the opportunity to see the talented lineup compete in the Australian Selection at Foodservice Australia this month.
“Although Bocuse d’Or does not have a high profile in this country, internationally this is the contest to end all contests,” he says. “We need to select a candidate who has the talent, skill and above all, determination to succeed.”
The candidate and commis chef selected on 30 May will represent Australia in the Asia-Pacific Selection in Singapore next year. Only five out of 12 teams in the region will go on to test their skills against some of the best chefs in the world in Lyon in January 2019.
The competitors in the Bocuse d’Or Australian Selection are:
Each team has five-and-a-half hours to create two elaborate dishes using mandatory ingredients. For the Australian Selection the mandatory ingredients are 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 must be 50% vegetables or herbs and served with three different garnishes.
The Australian Selection will be judged by a panel comprised of twelve renowned chefs, lead by Head Judge Philippe Mouchel. There are four judges for each dish and four judges in the kitchen.
Mark Agius, Manager, Centre for Food Trades & Culinary Arts, William Angliss Institute
Donovan Cooke, Executive Chef, The Atlantic Restaurant
Alexander McIntosh, Executive Chef, At The Heads
Andre Smaniotto, General Manager Food & Beverage Geelong Cats
Simon Cosentino, former Commis competitor Bocuse d’Or 2007-9
Florent Gerardin, Head Chef, Newmarket Hotel
Deepak Mishra, Executive Chef, The Langham Melbourne
Mark Weatherley, President, Les Toques Blanches
Karen Doyle, Head Teacher/Chef, Le Cordon Bleu
Glenn Flood, Food Support Manager, ALH Group
John McFadden, Executive Chef Parkroyal Hotel Darling Harbour
Philippe Mouchel, Head Judge, Chef Owner, Philippe Restaurant
“The Australian Selection is an important step on the road to Lyon, and I am looking forward to seeing the dishes these talented finalists produce,” says Milligan. “Each will be judged not only on the flavour and presentation of their food, but also their discipline and efficiency in the kitchen.”
Milligan adds that this year the Australian Selection will be held at a major trade show, Foodservice Australia, for the first time and Atlantic Group is hosting a fundraising gala dinner, The Road to Lyon, on the eve of the competition on Monday 29 May.
“There will be an electric atmosphere at the contest, with supporters in stadium-style seating cheering on the teams as they cook,” he says. “It can only motivate them to strive even harder.”
Bocuse d’Or Australian Selection
Tuesday 30 May 2017
Foodservice Australia, Royal Exhibition Building, Melbourne.
Doors open 10am. More information at www.bocusedoraustralia.com.au
10am-5pm Sunday 28 May, Monday 29 May, Tuesday 30 May.
Royal Exhibition Building, Melbourne.
Visitors must work in the food or hospitality industries and be over 16 years.
Tickets are free online at www.foodserviceaustralia.com.au
Road to Lyon Gala Dinner
6.30-11pm Monday 29 May 2017
Peninsula Central Pier, Docklands
More information at http://bocusedoraustralia.com.au/events
General public welcome, tickets available at www.trybooking.com/PQNW