The countdown is on to the Bocuse d’Or cuisine contest – being held in Lyon, France 24-25 January 2017 – and the Australian Candidate Dan Arnold is working hard with his commis Ryan Cosentino to prepare for the “Olympics of Cooking”.
Based at Restaurant Serge Vieira in Cantal, where Arnold is Sous Chef, the team is being assisted by several high profile French chefs in their arduous training regime, and the whole town is behind the Australian campaign.
Bocuse d’Or Australia President Philippe Mouchel says Arnold and Cosentino are gaining a real edge in the competition by learning from Serge Vieira, himself a previous winner of Bocuse d’Or in 2005, as well as coach Romauld Fassenet and supporting chefs Yohann Chapuis and Florent Boivin MOF.
“We greatly appreciate the time and expertise these acclaimed chefs are lending to our team, it is truly generous to assist our chefs who are from a country far away,” says Mouchel.
Dan Arnold agrees. “I am humbled and inspired by the expertise of these incredible chefs, who have been so helpful in my journey to the competition in Lyon,” he says. “The locals from the department of Cantal have also been incredibly supportive.”
The Australian team coach Romauld Fassenet was awarded the prestigious ‘Meilleur Ouvrier de France’ (MOF) in 2004 and has held a Michelin star since 2006. He was chef to the Prime Minister in the Matignon residence, followed by 15 years in France, the USA and Germany, working with chefs such as Manuel Martinez of La Tour d’Argent, and Jean Paul Jeunet at Arbois. In 2007 Fassenet and his wife Catherine, a renowned sommelier, took over the restaurant at the Château du Mont Joly in the Jura.
Yohann Chapuis is the chef at the Michelin-starred Restaurant Greuze at Tournus in Burgundy, and Florent Boivin MOF is a trainer at the Paul Bocuse Institute in Lyon. Both gave their time to assist the team recently in a training session and fundraising dinner at Restaurant Serge Vieira.
In January Mouchel and Bocuse d’Or Australia’s Vice President Tom Milligan will travel to Lyon to assist the team in the lead up to the competition. Mouchel will then be judging during the two days of the competition 24-25 January.
“They may be on the other side of the world, but Dan Arnold and Ryan Cosentino are close in our hearts and minds as they train hard to represent our country in the Bocuse d’Or,” says Mouchel. “This is a unique opportunity to benefit from the experience of so many mentors from France and Australia, and demonstrate the talent and creativity of our cuisine.”