Michael Cole, Australia’s candidate in the Bocuse d’Or world cuisine contest, and his commis chef Laura Skvor will head to China next May to compete in the Bocuse d’Or Asia Pacific. Lyon’s twin city Guangzhou has been announced as the host city for the event, to be held 8-9 May 2018 at the Guangzhou Baiyun International Convention Centre. Australia will compete against China, India, Indonesia, Japan, Malaysia, New Zealand, Singapore, South Korea, Sri Lanka, Thailand and Vietnam, and must be placed in the top five to earn a place at... Read The Rest →

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... Read The Rest →

26 April 2017 Australia’s next candidate for the prestigious Bocuse d’Or World Cuisine Contest will be selected by a panel of world class chefs, in a thrilling competition to be held at Foodservice Australia on 30 May 2017. Entries are open until the end of this month for chefs who wish to represent their country in ‘The Olympics of Cooking’. Four finalists will be chosen by Bocuse d’Or Australia President Tom Milligan and his selection panel, who will cook in a five-hour competition preparing two dishes each. The selected Candidate... Read The Rest →

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... Read The Rest →

Philippe Mouchel, President Bocuse d’Or Australia, has announced the next Australian Selection contest will be held at Foodservice Australia in Melbourne 2017. The Australian Selection will take place at the centre of show on Tuesday 30 May 2017, with stadium seating for visitors to watch and cheer, as four chefs battle over five hours to prepare two courses from mandatory ingredients. “Showcasing the Bocuse d’Or Australian Selection at Foodservice Australia will take the contest to the next level in this country, giving people the opportunity to watch the competition as... Read The Rest →

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... Read The Rest →

Australian chef Dan Arnold was awarded Bronze on Friday at the Bocuse d’Or Asian Selection, securing his place among the contenders at the Bocuse d’Or cuisine contest in Lyon next January. In addition his commis chef Ryan Cosentino was awarded the prize for Best Commis for his outstanding culinary technique. Held at Food Hotel Asia trade show in Singapore, the competition saw Kataro Hasagawa from Japan win the gold prize, while Singapore’s Yew Eng Tong was awarded silver, in a close battle between nine countries of the Asia Pacific region. China and South Korea also qualified... Read The Rest →

Four chefs will compete in Melbourne on Tuesday 16 February to win the honour of representing Australia at the elite international Bocuse d’Or contest. Philippe Mouchel, President Bocuse d’Or Australia, says he is excited about the opportunity to see the talented lineup compete in the Australian Selection at Le Cordon Bleu cooking school. The selected Candidate must then compete in the Asia-Pacific Selection in Singapore on 14 April. Only five out of 12 competing chefs will go on to test their skills against some of the best chefs in the... Read The Rest →