The day has finally arrived… Chef Alex McIntosh, Commis Chef Tristan Spain, Coach Dan Arnold and Jury Member Scott Pickett left over the weekend to represent Australia in the world’s most prestigious culinary competition, the Bocuse d’Or Grand Final in Lyon, France.
Once in Lyon, Alex and Tristan will train intensively with Dan at a hospitality school, the SEPR L’Ecole des Metiers. On Saturday 21 January the ceremonial part of the competition at SIRHA trade exhibition begins, with Australia competing on Bocuse d’Or Day 2, Monday 23 January.
During the competition Alex and Tristan will need to create two ‘themes’ in five and a half hours. The first theme is ‘Feed the Children’, a three-course meal featuring pumpkin, while the second is an elaborate platter featuring Scottish monkfish, scallops and mussels. Coach Dan will be assisting them from the pass.
Formerly Australia’s Coach, this year Scott Pickett will be on the Tasting Jury judging the dishes from all 24 teams 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, this is one of the greatest highlights of my career.”
Assisting the team in Lyon are President Tom Milligan, Promotions & Team Manager Trish Harty, and an expert support crew, Andrew Ballard, Paul Golding, Justin Witcher and Norbert Beaujean.
Alex McIntosh is thrilled and honoured to represent Australia and aims to do his country proud.
“My Road to Lyon has been such an amazing learning experience, 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 my dishes, and Australian cuisine and ingredients, to the world at this incredible event.”
See the action:
Australia’s dishes will be presented to judges from 12.25am on Tuesday 24 January AEST. (2.25pm in France)
The winner will be announced at a ceremony starting at 4am Tuesday 24 January AEST. (6pm in France)