Australian chefs wishing to enter the world’s most prestigious culinary competition, the Bocuse d’Or, have just one month left to apply online.
This elite event is being held at Foodservice Australia on Sunday 27 June at the Melbourne Convention & Exhibition Centre. Former competitors George Calombaris and Luke Croston will be masters of ceremonies, along with acclaimed food writer Hilary McNevin.
Four finalists and their commis (assistant) chefs will be selected to compete in front of a live audience, with five and half hours to prepare two world-class dishes, one presented to judges on a platter and one on a plate.
The winner will receive a stunning trophy and prizes, as well a trip to compete in the Bocuse d’Or Asia Pacific 2022. If placed in the top five in this regional event, they will qualify to compete in the Grand Finale in Lyon in 2023.
“International culinary events like Bocuse d’Or can transform an ordinary chef into an extraordinary chef,” says Calombaris, who encourages anyone wishing to challenge themselves to take the plunge and enter.
“To represent my country, Australia, in the most prestigious culinary competition in the world is a memory that I’ll forever cherish,” he says. “The experience set me up for an incredible career full of wonderful food, people and experiences.”
Calombaris, assisted by Commis Chef Luke Croston, competed in the Bocuse d’Or in Lyon in 2003. Croston went on to represent Australia himself in 2007 and again in 2009. The pair later went on to work together for several years.
While Croston and Calombaris will bring their experience of cooking and competing to the event, Hilary McNevin will contribute a forensic knowledge of food and ingredients gained from many years as a freelance food writer and author. Now her company Turnip Media creates digital content and connections for food producers, growers, purveyors and the hospitality industry.
“We are thrilled to have George, Luke and Hilary as MCs for this year’s competition,” says Tom Milligan, Head Judge and President of Bocuse d’Or Australia. “The four finalists will definitely be inspired and motivated to meet these professionals who have so much experience and know-how.”
Chefs who are Australian citizens have until Sunday 16 May to apply online at www.bocusedoraustralia.com.au. The four finalists will be announced on 31 May and need to be available to compete in Melbourne on 27 June.
“As a young 23-year-old chef, the Bocuse d’Or opened my eyes and taught me about being a chef as well as an artist,” reminisces Calombaris.
“Competing taught me that being creative is just as important as being accurate. It taught me never to compromise and always to strive for a standard of excellence.”
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