Philippe Mouchel, president Bocuse d’Or Australia, has announced the next Australian selection contest will be held at Foodservice Australia in Melbourne 2017.

The Australian Selection will take place on Tuesday 30 May 2017. Over five hour the four chefs will prepare two courses from mandatory ingredients.

“Showcasing the Bocuse d’Or Australian Selection at Foodservice Australia will take the contest to the next level in this country, giving people the opportunity to watch the competition as they do in Selection contests around the world,” said Mouchel.

“Holding the Selection at Foodservice Australia in no way impacts the selection criteria or stringent judging process, but it does better reflect the competition conditions the candidate will experience in Asia and Lyon, while also raising the profile of Bocuse d’Or in Australia. The candidate will also have ample time to prepare for the Asia-Pacific Selection in Singapore in April 2018.”

Tim Collett, director of Foodservice Australia, said the show is the perfect forum for Bocuse d’Or in Australia. “As the only dedicated show for the hospitality industry, Foodservice Australia is the ideal venue for the Australian Selection,” he said. “It will be held in state of the art kitchens, custom-built at the centre of the show and surrounded by stadium seating.

The current candidate, Dan Arnold, was selected at a competition held at Le Cordon Bleu in Melbourne under Bocuse d’Or competitions conditions. “It was fantastic to have the support of this esteemed culinary training school for the 2016 Australian Selection,” said Mouchel, “and we look forward to continuing our relationship moving forward.”

Arnold is currently working and training with Serge Vieira in France in preparation for Bocuse d’Or in January 2017.

“Dan is a supremely talented and dedicated chef, and he is looking forward to representing his country next January,” said Mouchel. “I would like to see the significance of Bocuse d’Or recognised in this country and welcome the opportunity to take the competition to as relevant and as prestigious an event as Foodservice Australia.”


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