After a closely fought cook-off at Le Cordon Bleu in Melbourne, chef Dan Arnold has been named Australia’s representative at the Bocuse d’Or cuisine contest.
Arnold and his commis chef, Ryan Cosentino, will go on to compete at the Bocuse d’Or Asia Pacific in Singapore on 14 April. If he is successful there then he will go on to the main event, the Bocuse d’Or itself, in Lyon, France, early next year.
Arnold and Cosentino produced a fish entrée using barramundi and prawns, and a lamb shoulder main course with saddle, sweetbread and kidneys over the duration of the five-hour competition.
Each course was required to be 50 per cent vegetables or herbs, and the main also needed three edible garnishes.
The judging panel comprised renowned chefs—and previous Bocuse d’Or candidates—Scott Pickett, Luke Croston, Joseph Vargetto, Tom Milligan, Vanessa Mateus and Simon Cosentino.
Phillippe Mouchel, president of Bocuse d’Or Australia, was delighted with Arnold’s win. “The road to Lyon is challenging, but also rewarding,” said Mouchel. “I am thrilled to have a candidate of Dan Arnold’s calibre and talent to take on this journey.”