William Angliss Institute

Angliss graduate wins double Bocuse d’Or accolade

William Angliss Institute cookery graduate Michael Cole has won both Bocuse d’Or Australian Selection and Chef of the Year Culinary competitions in one day at the Foodservice Australia 2017 event at the Royal Exhibition Building.

In the Chef of the Year competition Michael had one hour to prepare his best dishes from a mystery box of ingredients. Earlier in the day, Michael with commis chef Laura Skvor, also won the 'Bocuse d'Or Australian Selection' competition giving them the opportunity to represent Australia at Bocuse d’Or Asia Pacific 2018.

The Bocuse d’Or competition took five hours which commenced at 6am in the morning. Michael and Laura prepared a fish dish, raw Port Phillip Bay scallops, blanket of barramundi, fish bone glaze, native finger lime and sea succulents, which was followed by a meat dish, a mosaic of Angus Beef wrapped with the forest floor.

Michael is Head Chef at the highly successful George Bass Flinders Hotel and he also runs cooking classes at Georgie Bass Café and Cookery in Flinders, Victoria.

Named after the groundbreaking French chef Paul Bocuse, the Bocuse d’Or is a biennial world chef championship that has been running since 1987. Frequently referred to as the culinary equivalent of the Olympic Games, the event is the world’s most prestigious cooking competition, where preparation and cooking of all dishes is performed in front of a live audience.

William Angliss Institute Centre Manager for Food Trades and Culinary Arts, Mark Agius, joined eight industry tasting judges including Donovan Cooke, Andre Smaniotto, Alex McIntosh, Mark Weatherley, Deepak Mishra, Florent Gerardin and Simon Cosentino. Kitchen judges were Karen Doyle, John Mc Fadden and overseen by Bocuse d’Or President Tom Milligan and Head Judge Philippe Mouchel, to select the candidate and commis for the Australian Bocuse team.

One of William Angliss Institute’s cookery teachers, chef Andrew Ballard, also competed in the Bocuse d’Or competition as part of team Simmer Culinary with commis Brooke Noble.

Visit www.bocusedoraustralia.com.au or angliss.edu.au for more information.

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