The chef who will represent Australia at the elite Bocuse d’Or competition has been determined, following a cook-off at Le Cordon Bleu in Melbourne.
Chef Dan Arnold, who works in France as a sous chef at Restaurant Serge Vieira, took out the Australian selection, together with his commis chef Ryan Consentino.
The duo prepared a fish entre using barramundi and prawns, as well as a meat main course comprising lamb shoulder, saddle, sweetbread and kidneys. The five hour competition required that each course was made up of 50 percent vegetables or herbs, and there needed to be three edible garnishes included in the main.
Arnold’s fellow finalists were Brad French and his commis Amelia Claire Wallingford; Federico Perez Lopez and commis Kimberly Tang; and Alex McIntosh and his commis Chelsea Green.
According to Philippe Mouchel, president of Bocuse d’Or Australia, the finalists were judged on the taste and presentation of their dishes, as well as their kitchen skills, efficiency and communication with their commis.
Mouchel was joined by fellow judges and chefs Scott Pickett, Luke Croston, Joseph Vargetto, Tom Milligan, Vanessa Mateus, Simon Cosentino, Andre Smaniotto, Mark Clayton, Sascha Randle, Andrew Ballard and John Lawson.
Bernd Uber, who was a supervisor in the kitchen during the cook-off, said Arnold and Cosentino worked seamlessly together over the five hours. “I was amazed to find out they only met two weeks ago, they worked as if they have been a team for 10 years," he said.
Arnold and Cosentino will now go on to compete in the Asia-Pacific Selection in Singapore on 14 April, where five out of 12 competing chefs will be selected to test their skills against some of the best chefs in the world in Lyon, in January 2017.
“The road to Lyon is challenging, but also rewarding,” said Mouchel. “I am thrilled to have a candidate of Dan Arnold’s calibre and talent to take on this journey.”