This biennial world chef championship is considered the most prestigious gastronomic competition in the world. Taking on chef Paul Bocuse namesake, the event takes place over two days near the end of January in Lyon, France 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.
“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.” - Hospitality Magazine
Chef Dan Arnold was selected to represent the Australian team who has had previous experience working as sous chef, Restaurant Serge Vieira a fine dining restaurant in Chaudes-Aigues, France and accompanied by his commis chef Ryan Cosentino.
Last month, saw the Australian delegation compete in Singapore as part of the Asian Pacific Continental Selection where the 9 best chefs of the continent competed. The Australian team prepared for the judges a fish dish featuring the Patagonian Toothfish from the Kerguelen Islands, and a meat dish that featured Augustus Angus Beef tenderloin and Rougié foie gras ( Foodservice) – both dishes getting inspiration from our homeland.
This year, JAPAN took the first place. The Japanese team is joined by SINGAPORE (2nd place), AUSTRALIA (3rd place), CHINA (4th place) and SOUTH KOREA (5th place). An additional accolade with to the Australian team when Ryan Cosentino received the Best Commis award by the Bocuse d’Or Winners Academy. The 5 qualified candidates are given the chance to compete for the Grand Finale, held in Lyon (France) in January 2017.