Four chefs are set to compete in culinary competition, Bocuse d’Or Australia 2022 on 27 February.

After three delays, previous competitor and Bocuse d’Or President Tom Milligan is excited to present this year’s event.

“Although Bocuse d’Or does not have a high profile in this country, internationally this is the contest to end all contests,” says Milligan. “We need to select a candidate who has the talent, skill and above all determination to succeed against the odds.”

The contestants competing this year include:

  • Sweta Baichoo (Pullman Melbourne on the Park) assisted by Rochelle Kao
  • Leslie Chan (Sushi Sushi) assisted by Christopher Sdregas
  • Paul Golding (Snooks Catering) assisted by Tristan Spain
  • Alex McIntosh (Sou’West Brewery Torquay) assisted by Sam Heritage

Teams will be given five and a half hours to create a dish using whole barramundi, Port Philip Bay scallops and wild Victorian black lip abalone, along with a platter of Black Angus Beef and foie gras.

Each dish must be made with half vegetables or herbs and three different garnishes.

The competition will be judged by a line up of industry leaders made up of Dan Arnold, Jo Barrett, Deepak Mishra, Scott Pickett, Romain Bapst, Karen Doyle, Brad French, Andre Smaniotto, Andrew Ballard, Dale Lyman, Stephen Nairn and Bernd Uber.

“We will be celebrating the true grit of everyone in our industry, as well as the passion,
creativity, ingenuity and incredible skills that our finalists bring to their kitchens,” says Milligan.

“I can’t wait to be inspired and amazed by the dishes that emerge on the platters and plates, and wish everyone good luck and happy cooking.”

Bocuse d’Or Australia 2022 will be held at the MCEC. Doors open 10am.

For more information click here.

Image Credit: Bocuse d’Or