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 for the chance to compete in the Grand Finale in Lyon, France at the Sirha trade show.
Dan Arnold and Ryan Cosentino were accompanied to Singapore by acting President Tom Milligan and team coach Scott Pickett. Milligan also served on the Meat Jury as a judge. Australian chef Tetsuya Wakuda was also on the judging panel as Jury President.
The standard was very high among all the competing countries,” says Milligan. “Dan and Ryan worked hard not only on the day of the competition but throughout their training since the Australian Selection. They can be very proud of their performance today in Singapore.”
The teams had to produce 10 portions of fish dish using Patagonian Toothfish from Kerguelen Islands, and a meat dish using Augustus Angus Beef tenderloin and Rougié foie gras. Arnold’s dishes drew from his Australian heritage with the fish dish titled “Tastes of Coast and Country” and meat dish titled “Driftwood with Aromas of Australia”.
The fish dish included Skull Island Giant Tiger Prawn and a charred leek bon bon, which are a marriage of flavours from the sea to the land inspired by my home state of Queensland,” explains Arnold.
My meat dish was brushed it with aromas of the Australian barbeque, and served with a beef cheek torte and earthy Western Australian Manjimup truffle.”
Arnold is now returning to France where he works as sous chef at Restaurant Serge Vieira. There he will be training with Chef Vieira, himself a Bocuse d’Or winner, until the Grande Finale competition in Lyon. Ryan Cosentino will continue training with the Australian committee while he works at his Melbourne café Mr Hendricks.
The Australian team is grateful to its sponsors including Aquanas, Auxico, Vegetable Connection, Bidvest, Nestlé, Peter Rowland, Le Cordon Bleu, Moffat, Clover Valley, Dominique Portet, Foodservice Australia, Imports of France, Ordermate, Rougie Foie Gras,
Phoeniks, Champagne Pommery, San Pellegrino, Vaaj Hospitality Cleaning, Robert Oatley Wines and Felice’s Place Gourmet Butcher.