Four young chefs have been appointed to assist their chefs in the prestigious Bocuse d’Or Australia 2021 culinary contest, in a massive boost to their emerging careers.
Pictured clockwise from top left, the commis chefs for the Bocuse d’Or Australian Selection are:
- Finn Rodgers – Apprentice Chef, Fenix Restaurant Geelong
Assisting Alex McIntosh
- Tiana Saunter – Apprentice Chef, Brisbane Convention & Exhibition Centre
Assisting Mathew Lee
- Christopher Sdregas – Chef, Koi Koi at 360 Collins
Assisting Leslie Chan
- Tristan Spain – Commis Chef, Vue de Monde
Assisting Paul Golding
The commis chef plays a crucial role in the team, working with the chef to create two dishes in five-and-a-half hours in front of a live audience at Foodservice Australia.
The first dish must feature whole barramundi and Port Philip Bay scallops, while the second course showcases Angus Beef rump cap and oyster blade presented a platter presented to the judges. Each course must be 50 per cent vegetables or herbs and be served with three different garnishes.
Now that the Bocuse d’Or Australia 2021 has been rescheduled to 27 February, the chefs and their commis chefs have more time to hone their dishes and practice working together, as only Tiana Saunter and Mathew Lee have worked together before.
President of Bocuse d’Or Australia Tom Milligan says this year there will be a separate prize for Best Commis at the Australian competition, as there is in the international events.
“This year the most dedicated and skilful Commis Chef will be awarded in their own right,” says Milligan. “With a lineup of impressive young chefs such as these, it will be a fiercely contested prize.”
The successful team will go on to compete in the Bocuse d’Or Asia-Pacific next year, and if they place in the top five, on to Lyon, France, in 2023.
Australian Commis chefs have performed exceedingly well on the international stage, with both Ryan Cosentino (2016) and Laura Skvor (2018) winning the Best Commis prize at the Bocuse d’Or Asia Pacific.
“The four chefs competing in Melbourne all have the talent, ambition and enthusiasm it takes to compete at this level,” says Milligan. “I can’t wait to see them take centre stage at Bocuse d’Or Australia 2021.”