Four local chefs are preparing to compete for their chance to represent Australia at the elite international Bocuse d’Or competition.
Held every two years since January 1987, the Bocuse d’Or was created by Paul Bocuse, bringing together 24 young chefs from all over the world. The chefs must prepare dishes within five hours and 35 minutes, in front of a live audience. A jury comprising some of the most highly respected chefs in the world then choose the ultimate winner.
In order to be considered on the world stage, the Australian finalists need to first go head-to-head at Le Cordon Bleu on 16 February. The winner will go on to compete in the Asia Pacific selection in Singapore on 14 April, where five out of the 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 Australian finalists are:
- Daniel Arnold – sous chef, Restaurant Serge Vieira
- Federico Perez Lopez – sous chef, Number 8 by John Lawson
- Brad French – cuisine lecturer, Le Cordon Bleu
- Alexander McIntosh – executive chef, At The Heads
The Australian selection will be judged by a panel comprised of renowned chefs including previous Bocuse d’Or candidates, Scott Pickett, Luke Croston, Joseph Vargetto and Tom Milligan, plus Vanessa Mateus and Simon Consentino, who accompanied Croston to Lyon as his commis in 2007 and 2009 respectively.
Other chefs on the panel include Andre Smaniotto, Raymond Capaldi and John Lawson.
As in previous years, the candidate will also be coached by Serge Vieira from France, a Bocuse d’Or winner in 2005.
“The Australian selection is an important step on the road to Lyon, and I am looking forward to seeing the dishes these talented finalists produce,” said Philippe Mouchel, president Bocuse d’Or Australia. “Each will be judged not only on the flavour and presentation of their food, but also their discipline and efficiency in the kitchen.”