The day has finally arrived, Chef Dan Arnold, Commis Chef Chris Milligan, Coach Philippe Mouchel and Jury Member Scott Pickett are leaving to represent Australia in the world’s most prestigious culinary competition, the Bocuse d’Or Grand Final in Lyon, France.
Once in Lyon, Dan and Chris will source ingredients and train with Philippe at the famed hospitality school, Institut Lyfe (formerly Institut Paul Bocuse). On Saturday 25 January the ceremonial part of the competition at SIRHA trade exhibition begins, with Australia competing on Bocuse d’Or Day 2, Monday 27 January.
The challenge
During the competition Dan and Chris will need to create two ‘themes’ in five and a half hours. The first theme must feature celeriac, celery, stone bass and lobster, while the second is an elaborate platter with mandatory ingredients saddle of roe deer, foie gras, tea and a native Australian fruit. Coach Philippe will be assisting them from the pass.
For the second time Scott Pickett will represent Australia on the Tasting Jury, judging the dishes from all 24 teams from Europe, Asia Pacific, Africa and the Americas on both days of the contest.
“I am very proud to be among some of the world’s most acclaimed chefs on the Tasting Jury,” says Scott. “Along with competing myself in 2005, being on this stage as a judge is one of the greatest highlights of my career.”
Expert crew
Assisting the team in Lyon are Team General Manager (and former competitor) Tom Milligan, Promotions Manager Trish Harty, and an expert support crew of chefs, Paul Golding, Tom Oké and Paul Humbert.
Dan is competing for the second time, after placing eighth in 2017, the best ever ranking for Team Australia.
A tribute to Serge
“My Road to Lyon this year is a very different experience, as I do not have my mentor Serge Vieira, who passed away two years ago. I am competing this time in his honour and I want to thank all the Bocuse d’Or Australia committee as well as the sponsors and partners who have made it possible,” he says.
“Now I can’t wait to showcase Australian cuisine and ingredients to the world at this incredible event.
See the action:
The Bocuse d’Or Grand Final will be livestreamed from around 6.30pm AEST on Sunday 26 and Monday 27 January at bocusedor.com
Australia’s dishes will be presented to judges from around 1am on Tuesday 28 January AEST. (3pm in France) The winner will be announced at a ceremony starting at 4am Tuesday 24 January AEST. (6pm in France)
Follow the team on social media
Facebook @BocuseDOrAustralia
Instagram @bocusedoraus
LinkedIn @Bocuse d’Or Academy Australia