William Angliss Institute

Alumni Michael Cole wins place in Bocuse d'Or final

Alumni Michael Cole and his commis chef Laura Skvor are through to the next phase of the Bocuse d’Or Asia Pacific heats with great success placing fourth.

The competition was held in Guangzhou China with twelve countries competing with six continuing on to represent the Asia Pacific in Lyon, France in 2019, during the Sirha trade show.

Cole and Skvor have been training intensively since February for the event, under the guidance of a committee of distinguished chefs including Bocuse d’Or Vice President Philippe Mouchel.

Each team has five and a half hours to prepare two courses, and the second must be presented on a platter for the judges. The mandatory ingredient for the first course is Australian veal tenderloin, while competitors are required to use whole salmon for the second course.

Every two years, the Sirha trade show, the World Hospitality & Food Service event, brings together 208 000 professionals and showcases worldwide novelties and trends of more than 3 000 exhibitors. Held in Lyon, France, every January of odd years, it hosts this prestigious contest, the Finales of the Bocuse d'Or and the Coupe du Monde de la Pâtisserie (International Pastry Cup).

Created 31 years ago by the Chef of the Century Paul Bocuse, the Bocuse d’Or is one of the most the most dazzling and challenging gastronomy contests in the world. To win the Asia-Pacific selection is an accomplishment for all six chefs.

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