Five have sights on Bocuse D’or

FIVE chefs have been selected to battle it out against each other for the honour of being Australia’s candidate in the prestigious Bocuse d’Or 2007.

Competing in a cook-off over three days next month will be Luke Crosten, chef at Centennial Vineyards Restaurant in Bowral, New South Wales, Brad French, executive sous chef at Crown Limited in Melbourne, Paul Hickey, a teacher at Ultimo College, TAFE NSW Sydney Institute, Edward Seisun, chef at Leawarra Hospitality Group, and Basil Smith, owner of Basil’s at Byrnes Mill in Queanbeyan NSW.

In Australia for the Australian competition will the great man himself, Paul Bocuse, who will officially announce the successful candidate.

One of the candidates, Luke Crosten, actually has previous experience of competing in the Bocuse D’or—he was Commis Chef to the Australian candidate George Calombaris at the competition when it was held in 2003.

The Australian selection on June 6 will be held at William Angliss Institute of TAFE in Melbourne. It’s being organised jointly by The Academie Culinaire de France Australia and Crown Limited in Melbourne, assisted by a committee of industry professionals.

The chef who wins the Australian Selection will go on to represent his country in Lyon at the Bocuse d’Or 2007 next January after undergoing training in the Crown kitchens in the six months prior to the competition.

Bocuse d’Or Australia president, Walter Wagner, president of Bocuse d’Or Australia, said selecting the five was a difficult task because of the calibre of the chefs who applied.

“We interviewed the prospective finalists to ensure they have time available for the rigours of training, and understood the pressures of participating in such a prestigious competition,” Wagner said.

“The Australian Selection will be a fierce competition, with five very capable chefs vying for the honour of representing their country.”

31 May 2006