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 and their Commis Chef must then compete in the Asia-Pacific Selection in Singapore next year and, if placed in the top five out of 12 competing chefs, they will go on to compete in Lyon in 2019.
Bocuse d’Or Australia’s judging panel is comprised of some of Australia’s most talented and highly regarded chefs, many with competition experience, who will also assist with training the candidate as they prepare for the gruelling contests in Singapore and beyond.
The panel includes high profile chefs Florent Gerardin, Philippe Mouchel, Deepak Mishra and Donovan Cooke, as well as Simon Cosentino, who competed in the Bocuse d’Or as Commis Chef in 2007 and 2009. Other highly experienced senior chefs on the panel are Andre Smaniotto, Karen Doyle, John McFadden, Alexander McIntosh, Mark Agius and Mark Weatherley.
To raise much-needed funds for the team, Melbourne’s Atlantic Group is hosting a dinner on Monday 29 May, titled ‘The Road to Lyon’, featuring dishes by members of the panel – Gerardin, Mouchel and Mishra, as well as Milligan himself and Atlantic’s Executive Pastry Chef Lisa Van Zanten. Ryan Cosentino, who competed as Commis to Dan Arnold in January this year, will prepare a course with his brother Simon, also a previous Commis competitor.
“This is the most demanding culinary competition in the world,” says Tom Milligan, himself a previous candidate. “By holding the Australian Selection at Foodservice Australia, surrounded by stadium-style seating, it will simulate the energy and intensity of the international events and be a truly exciting event.”
Held on the eve of the Australian Selection, The Road to Lyon gala dinner will feature a six-course menu of Modern Australian dishes that will reflect each chef’s cuisine style. It will be a night of nights for both industry and foodlovers from Melbourne and beyond.
Milligan 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 2019 with diners on the night,” he says. “It will be a fine celebration of Australian cuisine and talent.”
Bocuse d’Or Australia – The Road to Lyon Dinner
6.30pm – 11pm, Monday 29 May 2017
Peninsula C, Shed 14, Central Pier, Docklands
Tickets $250pp, or $2000 for table of 10.
To book https://www.trybooking.com/PQNW
Bocuse d’Or Australian Selection
Tuesday 30 May 2017
Foodservice Australia, Royal Exhibition Building Melbourne
Visitors may watch the action 10am-12pm, winner announced 1.30pm.
Entry to Foodservice Australia trade show is restricted to people over 16 years who are working in the food, baking and hospitality industries.
Pre-register for free entry online at www.foodserviceaustralia.com.au
For information and entry forms go to www.bocusedoraustralia.com.au. Entries close 1 May 2017.
Australian Selection Judging Panel
Mark Agius – Manager, Centre of Food Trades & Culinary Arts, William Angliss Institute
Donovan Cooke – Executive Chef, The Atlantic Restaurant
Simon Cosentino – Chef Owner, Mr Hendricks Café; Commis Competitor Bocuse d’Or 2007-9
Karen Doyle – Program Manager Le Cordon Bleu, Sydney
Florent Gerardin – Head Chef, Newmarket Hotel, St Kilda
John McFadden – Executive Chef, Sydney
Alexander McIntosh – Executive Chef, At the Heads, Barwon Heads
Deepak Mishra – Executive Chef, The Langham Hotel Melbourne
Philippe Mouchel – Chef Owner, Philippe; Vice President Bocuse d’Or Australia
André Smaniotto – General Manager Food & Beverage, Geelong Cats
Mark Weatherley – President Les Toques Blanches, Technical Innovation Chef, Corona Manufacturing
Road to Lyon Chefs Dinner:
Canapés – Deepak Mishra, Executive Chef, The Langham Hotel Melbourne
1st entrée – Simon and Ryan Cosentino, Mr Hendricks, past Commis competitors Bocuse d’Or in Lyon
2nd entrée – Florent Gerardin, Head Chef, Newmarket Hotel
3rd entrée – Tom Milligan, Executive Chef, Atlantic Group, President Bocuse d’Or Australia
Main – Philippe Mouchel, Philippe, Vice-President Bocuse d’Or Australia
Dessert – Lisa Van Zanten, Executive Pastry Chef, 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. The chefs must prepare superb dishes within five hours 35 minutes, live in front of an enthusiastic audience. A jury composed of the most illustrious chefs of the planet must choose the ultimate winner.