Team Australia prepares for Bocuse dOr cook-off
Australia’s candidate in the Bocuse d’Or culinary contest, Dan Arnold and his commis Ryan Cosentino will take part in the culinary competition’s cook-off on 25 January.
Held in Lyon, France, every two years, the Bocuse d’Or is named for its founder, the renowned chef Paul Bocuse. Known as the Olympics of Cooking, the contest is celebrating its 30th anniversary this year.
Part of Team Australia is former Bocuse d’Or winner Serge Vieira – at whose Cantal restaurant Arnold has been working as sous chef – as well as team coach Romauld Fassenet and mentors Yohann Chapuis and Florent Boivin.
Philippe Mouchel, president of Bocuse d’Or Australia, has also spent the past few weeks working with Arnold at Restaurant Serge Vieira, before he joins the judging panel at the competition.
Team Australia will compete on 25 January, day two of the competition, with five hours and 35 minutes to prepare two dishes. The first must be presented in 14 portions on a platter and feature compulsory ingredients Bresse Chicken and shellfish. For the first time, the second dish must comprise only plant-based ingredients.
Judges representing every country will judge the dishes on two panels over the two days. Bonus points are given for aspects of the dish that reflect the country of the competitors.
“Thanks in part to the support of so many talented and highly regarded chefs from France and Australia, as well as our many generous sponsors, Dan and Ryan stand the best chance yet for Australia in the Bocuse d’Or,” said Mouchel. “I am sure that their hard work and dedication will do our country proud and we will have lots to celebrate this Australia Day.”