William Angliss Institute

Angliss teacher wins Bocuse d’Or New Zealand

William Angliss Institute cookery teacher Andrew Ballard with commis chef Quillan Gutberlet won the Bocuse d’Or New Zealand Selection 2017 and will compete at the Asia-Pacific level in 2018.

Considered the ‘Olympics’ for chefs, the Bocuse d’Or competition is the brain child of famed French chef Paul Bocuse.

Chosen as the candidate for New Zealand, chef Andrew Ballard was required to prepare six portions of a plated fish dish that highlighted the local produce.

The five and a half hour duration of the competition also included preparation of an ornate platter, focussed on beef eye fillet served with three garnishes.

Commis chef Quillan Gutberlet was selected after competing the following day, with the best combination of candidate and commis moving forward to represent the country.

“The experience was intense to say the least with myself and my manager Rebecca Woodcock spending the 10 days prior to the competition doing nothing but sourcing the perfect ingredients with the assistance of Josh Barlow from the Grove Restaurant (which has three hats).

“The journey has really only just begun as our sight is now aimed at the finals in Lyon France being the ultimate goal. We now spend three days a week in our custom-made training kitchen on the Mornington Peninsula refining our techniques and dishes,” Andrew said.

Andrew recently worked with four Angliss cookery students to showcase some tricks of the trade at a pop-up chef demo at Prahran market and is currently the owner and chef for Simmer Culinary, a private chef catering company based on the Mornington Peninsula that prides itself on providing a personalised paddock to plate dining experience.

In addition to his teaching at William Angliss Institute, Andrew also runs a cookery competition training kitchen where he trains chefs to compete at the highest level of the culinary arts.

“We are very proud of Andrew as he demonstrates his enthusiasm in competing and encourages our students to enhance their culinary skills by participating in competitions too,” Centre manager for food trades and culinary arts Mark Agius said.



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