Chefs compete at Bocuse d’Or Australian Selection

23 May, 2017 by
Madeline Woolway

Four chefs will compete to represent Australia in Melbourne on Tuesday 30 May at the international Bocuse d’Or contest.

Tom Milligan, President Bocuse d’Or Australia and a previous competitor, said he is excited about the opportunity to see the talented lineup compete in the Australian Selection at Foodservice Australia this month.

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

The candidate and commis chef selected on 30 May will represent Australia in the Asia-Pacific Selection in Singapore next year. Only five out of 12 teams in the region will go on to test their skills at the international competition in Lyon in January 2019.

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Each team has five-and-a-half hours to create two dishes using mandatory ingredients. For the Australian Selection the mandatory ingredients are whole barramundi and Port Philip Bay scallops for the fish dish, and Angus Beef rump cap and oyster blade for the meat dish. Each dish must be 50 percent vegetables or herbs and served with three different garnishes.

The Australian Selection will be judged by a panel comprised of twelve chefs, lead by head judge Philippe Mouchel. There are four judges for each dish and four judges in the kitchen.

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“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 Milligan. “Each will be judged not only on the flavour and presentation of their food, but also their discipline and efficiency in the kitchen.”

This year the Australian Selection will be held at trade show, Foodservice Australia, for the first time and Atlantic Group is hosting a fundraising gala dinner, The Road to Lyon, on the eve of the competition on Monday 29 May.

 

The competitors in the Bocuse d’Or Australian Selection are:

Andrew Ballard – executive chef, Simmer Culinary, Mornington

Commis chef assisting: Brooke Noble

 

Michael Cole – head chef, Georgie Bass, Mornington

Commis chef assisting: Laura Skvor

 

Tyson Kromhout – sous chef, Salsa Bar & Grill, Port Douglas

Commis chef assisting: Brendan Bayes

 

Daniel Soto – head chef, Montague Hotel, South Melbourne

Commis chef assisting: Kimberly Tang

 

 

 

Fish judges:

Mark Agius, manager, Centre for Food Trades & Culinary Arts, William Angliss Institute

Donovan Cooke, executive chef, The Atlantic Restaurant

Alexander McIntosh, executive chef, At The Heads

Andre Smaniotto, general manager food & beverage, Geelong Cats

 

Meat Judges:

Simon Cosentino, former commis competitor Bocuse d’Or 2007-9

Florent Gerardin, head chef, Newmarket Hotel

Deepak Mishra, executive chef, The Langham Melbourne

Mark Weatherley, president, Les Toques Blanches

 

Kitchen Invigilators:

Karen Doyle, head teacher/chef, Le Cordon Bleu

Glenn Flood, food support manager, ALH Group

John McFadden, executive chef, Parkroyal Hotel Darling Harbour

Philippe Mouchel, head judge, Chef Owner, Philippe Restaurant

 

 

Image: Bocuse d’Or Australian Selection head judge, Philippe Mouchel. Credit: melbournefoodandwine.com.au