Team Australia has won fourth place in the elite Bocuse d’Or Asia Pacific finals in China, securing Australia’s place in the grand finale in France.
The talented Team Australia includes Tom Milligan (president Bocuse d’Or and technical director Le Cordon Bleu Australia), Michael Cole (candidate), Scott Pickett (coach) and Laura Skvor (commis chef) who was honoured to be named Best Commis Chef of the competition.
The Bocuse d’Or is a gruelling competition that challenges teams to prepare two dishes in five-and-a-half hours, one of which is presented on a decorative platter and then plated for judges. This year’s mandatory ingredient for the first dish was veal tenderloin and salmon for the platter.
Tom Milligan, Australian Bocuse d’Or president & Le Cordon Bleu Australia technical director said: “Cole and Skvor worked extremely hard training for the event, and their efforts paid off against very tough competition.
“We came to Guangzhou to qualify for Lyon and we are thrilled to have achieved our goal. Laura winning Best Commis as well is a huge credit to her, and a well-deserved honour.”
Twelve Asia Pacific countries competed in the event held in Guangzhou in May, and those placing in the top five qualify for the world competition in Lyon, France, next January.