Bocuse d’Or Audtralia’s president, Philippe Mouchel, has appointed a panel to determine the next Australian contender in the Bocuse d’Or competition, to be held in Lyon in January 2017.

The Australian selection will take place at Le Cordon Bleu in Melbourne on 16 February 2016. The selected candidate will then compete in the Asia Pacific selection in Singapore in mid-April. Five of the competing 12 chefs in the Asia Pacific selection will travel to Lyon, France, for the finals in 2017.

The panel includes previous Bocuse d’Or candidates such as Scott Pickett, Luke Croston, Joseph Vargetto and Tom Milligan as well as Vanessa Mateus and Simon Consentino and other highly regarded chefs like Andre Smaniotto, Raymond Capaldi and John Lawson.

The candidate will be coached by 2005 Bocuse d’Or winner, Serge Vieira from France.

In order to enter the competition, applicants must be at least 23 years of age and be willing to come to Melbourne for six months of training.

“The journey to Singapore in April 2016 and Lyon in January 2017 will be challenging and exciting for all involved. I am sure the nation’s hospitality industry will join me in supporting and encouraging the Australian Bocuse D’Or team 2017,” said Mouchel.

Held every two years since January 1987, the Bocuse d’Or was created by Paul Bocuse to bring together 24 young chefs to compete on a global stage. The chefs must prepare dishes within five hours 35 minutes, in front of a live audience.

Assisted by their commis and under the eyes of their coach, the chefs prepare a meat dish and a fish dish using compulsory main ingredients. In 2015 the Bocuse d’Or took a step further to promote sustainable development, with candidates required to adopt an eco-responsible approach as part of their performance.

The Kitchen Jury take into account criteria such as respect for the products and ingredients, hygiene and waste optimisation. In addition to the marks awarded for taste and presentation, the Tasting Jury also give points to reward the geographical typicality of the meat recipe, as well as points for optimising the use of vegetal products in the fish recipe.


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