Bocuse D’Or Candidates 2010 cook-off at the Hospitality Training Association Brisbane Standing from L/R: Russell Clarke, Paul Hickey, Michael Cole, Paul Tyas, Shannon Kellam

The search has begun for the next top Australian chef to represent the nation at the world’s most prestigious cooking competition, the Bocuse d’Or.

Held in Lyon, France, the biennial world chef championship provides a professional springboard for young chefs worldwide and is a showcase for the diversity of global culinary traditions.

The Bocuse D’or Australia Committee is taking applications from chefs across Australia until 15 July 2011. One chef and one commis chef will be selected to represent Australia, and all applicants must have an Australian passport with the chef aged 23 or older and the commis aged 22 or younger, as of January 2013.

The committee will select a group of finalists, announced in Brisbane at the Media launch on 8 August 2011. The candidates will then compete in the Australian National Selection Competition on 17 October at the Hospitality Training Association in Brisbane.

Masterchef judge and executive chef of the Press Club Group, George Calombaris, represented Australia in the 2003 competition.

Once Australia’s representative has been selected, they will undergo intensive training under the guidance of French and Australia’s leading chefs in preparation for their trip to Lyon in January 2013.

Bocuse d'Or Australia president Romain Bapst said the Australian representative would showcase the great talents of Australia’s chefs, as well as the country’s quality produce.

"It will provide an opportunity to raise the profile of Australia’s culinary reputation by having our best compete against the world’s best," he said.

"We strongly believe in our talented young Australian chefs and are keen to build on our success in the competition during recent years."

View the competition criteria here