Culinary Competitions

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Bocuse d’Or
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Culinary competitions provide a setting for continuous improvement in culinary skills. They encourage networking and challenge the chef to achieve higher levels of competence. AND entering is fun.

Unfortunately there are some chefs who do not consider culinary competitions to have any merit. However they usually have unproven or untested reputations, or those not willing to take the risk and allow peer evaluation.

Bocuse d’Or : The Bocuse d'Or established by Paul Bocuse in 1987 has become the most sought-after professional cookery competition for an outstanding individual young chef from around the world. The competition is held every two years in Lyon, France and national entry into the competition is only by personal invitation of Paul Bocuse.


COUNTRY REPRESENTATIVES AUSTRALIA:

2011 Russell Clarke 2009 Luke Crostin 2007 Luke Croston 2005 Scott Pickett
2003 George Calombaris 2001 Joe Vargetto 1999 Ross Howell 1997 Ross Howell
1995 Thomas Milligan 1993 Mark Shalles 1991 Tony Sandeburg 1989 John Plako

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