Four chefs will compete in Melbourne on Sunday 27 February for the title of Bocuse d’Or Australia 2022 and the honour of representing their country in the world’s most prestigious culinary contest.
Tom Milligan, President Bocuse d’Or Australia and himself a previous competitor, says he is thrilled to present the contest at Foodservice Australia, after being postponed three times due to the pandemic.
“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 talent, skill and above all determination to succeed against the odds.”
The finalists for the Bocuse d’Or Australian Selection are:
• Sweta Baichoo – Chef de Cuisine, Pullman Melbourne on the Park
Assisted by Commis Chef Rochelle Kao
• Leslie Chan – Head of Food Innovation & Training at Sushi Sushi
Assisted by Commis Chef Christopher Sdregas
• Paul Golding – Head Chef, Snooks Catering
Assisted by Commis Chef Tristan Spain
• Alex McIntosh – Head Chef, Sou’West Brewery Torquay
Assisted by Commis Chef Sam Heritage
Each team has five-and-a-half hours to create a fish dish using whole barramundi, Port Philip Bay scallops and Victorian wild caught black lip abalone, then a platter featuring Black Angus Beef and French foie gras. Each must be 50% vegetables or herbs and be served with three different garnishes.
They will be judged by a stellar lineup of 12 chefs led by Tom and Team Coach Scott Pickett, and the event will be compèred by Hilary McNevin, Gabriel Gaté and former competitors George Calombaris and Luke Croston.
“The Bocuse d’Or Australia 2021 is the first step on the road to Lyon, and also a thrilling competition in its own right,” says Milligan.
“Just to be selected to compete is a great honour for these chefs and the apprentices assisting them. “Each team will be judged not only on the flavour and presentation of their food, but also their discipline and efficiency in the kitchen.”
Already the Bocuse d’Or Australia 2021 has attracted sponsorship from Global Meats, Moffat, Chef’s Hat, Aquanas, Répertoire Culinaire, Bone Roasters, Abalone Council Victoria and Pommery; and it is hoped more companies will support the competition to secure Australia’s best chance in the international events.
Tom Milligan adds that after a gruelling two years for the hospitality industry, the Bocuse d’Or Australia 2022 will be an exhilarating experience for all the competitors and judges.
“We will be celebrating the true grit of everyone in our industry, as well as the passion, creativity, ingenuity and incredible skills that our finalists bring to their kitchens,” he says.
“I can’t wait to be inspired and amazed by the dishes that emerge on the platters and plates, and wish everyone good luck and happy cooking.”
Anyone working in food or hospitality is welcome to come and watch the competition at Foodservice Australia, Sunday 27 February 2022. Doors open 10am.
Click here to register for a free ticket.