While all eyes are on Rio this month, another Aussie team is in training for ‘the Olympics of cooking’, the Bocuse d’Or culinary contest to be held in Lyon in January 2017.
To raise much-needed funds for the team, Melbourne’s Atlantic Group is hosting a dinner on 29 August, featuring dishes by Atlantic Group executive chef Tom Milligan and executive pastry chef Lisa Van Zanten, as well as executive chef of The Atlantic Restaurant Donovan Cooke, Bocuse d’Or President Philippe Mouchel, and Ryan and Simon Cosentino.
Ryan is heading off to compete in Lyon this January as Commis on the Australian team, assisting the Candidate Dan Arnold, who is currently training in France. Ryan’s brother Simon Cosentino also has a Bocuse history, as Commis to Candidate Luke Croston in 2009.
“This is the most demanding culinary competition in the world,” says Philippe Mouchel, himself a protégé of Paul Bocuse. “Candidates typically practise their nominated fish and meat dishes for six to eight months, and then have to prepare them on the day in a stadium-like environment with hundreds of people watching.
Mouchel says Dan Arnold is fortunate to be working at Restaurant Serge Vieira in Cantal, France, and coached by Serge Vieira who won the Bocuse d’Or in 2005. Ryan Cosentino is also training hard with coaches in Australia, including Mouchel and former candidates Tom Milligan, Joseph Vargetto, Scott Pickett and Luke Croston.
The dinner on 29 August will feature a six-course menu in the French ‘grande tradition classique’ style. It will be a night of nights for both industry and foodlovers from Melbourne and beyond.
Mouchel says the Australian team is grateful for the support from Atlantic Group in hosting the dinner, as well as the many industry suppliers contributing to the event.
I am looking forward to sharing news of our team’s plans and dreams for Bocuse d’Or 2017 with diners on the night,” he says. “It will be a fine celebration of French cuisine and Aussie talent.”
Bocuse d’Or Australia – The Road to Lyon Dinner
6.30pm – 11pm, Monday 29 August 2016
Peninsula C, Shed 14, Central Pier, Docklands
Tickets $175pp, or $150pp for table of 10-12.
To book call 03 8623 9600, or email email@example.com
Ryan & Simon Cosentino, Mr Hendricks
Tom Milligan, Atlantic Group
Donovan Cooke, The Atlantic Restaurant
Philippe Mouchel, Philippe Restaurant
Lisa Van Zanten, Atlantic Group
Note to Editors:
Held every two years since January 1987, the Bocuse d’Or was created by Paul Bocuse to bring together 24 young chefs from all over the world, to compete in a contest like those held by major sporting codes.
Beyond a mere cooking contest, the Bocuse d’Or is a show that enjoys extraordinary international media coverage. Many talented chefs have made a name for themselves thanks to the contest, including recent winners French chef Thibaut Ruggeri – restaurant Abbaye de Fontevraud, and Danish chef Rasmus Kofoed – Restaurant Geranium (Copenhagen). The latter successively won the Bronze Bocuse, Silver Bocuse, and Bocuse d’Or.
For information about the Australian campaign go to bocusedoraustralia.com.au, or for more about the global competition go to bocusedor.com
Harty Food Media
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