The Bocuse D’Or 2011 is a worldwide showcase event, taking place every two years in Lyon alongside and in conjunction with the International Hotel and Food Trade Exhibition at Lyon Eurexpo, France. The competition is named after world renowned Chef Paul Bocuse and began in 1987.

The Bocuse d’Or has become the most sought after prize for cuisine Chefs throughout the world. It provides a professional springboard for young talents in International gastronomy and is an ideal showcase displaying the diversity of culinary traditions worldwide.

With the successive creation of the Bocuse d’Or Latin America, Asia and Europe, the contest has become the revealing event for gastronomy talents and trends worldwide.

The aim of representing Australia at this prestigious event is to showcase the great talents of our chefs, as well as the quality products now available in this country. It will provide an opportunity to raise the profile of Australia’s culinary reputation and produce.

On Monday 17 May 2010, Brisbane Convention & Exhibition Centre Senior Sous Chef, Russell Clarke was selected to represent Australia in the 2011 Bocuse d’Or International Cooking Competition, Lyon, France, on the 25th -26th January.

Russell will go to Geneva in June to observe the European competition and then fly to Lyon in January to contest for the world title.

The runner-up Shannon Kellam of the Brisbane Club will cook-up a storm at the prestigious Trophee Passion competition in Paris in October, organised by the Academie Culinaire of France. I will congratulate also the competitors Paul Hickey, Michael Cole and Paul Tyas for their excellent participation at the cook-off.

Brisbane will become home to the Australian winner of the May competition to undergo training similar to that of an athlete. Under the supervision of previous Bocuse d’Or competitors and industry experts, the winner will be required to train for an estimated 40 hours a week in preparation for the 2011 competition in France – the Olympics of chef skills.

For the Bocuse D’Or Australia it will be the a first that we will train our candidate at the restaurant les Flocons de Sel in Megève (France) for 12 days in September and November and 3 weeks in January under the supervision of Emmanuel Renaut, Meilleur Ouvrier de France and two Michelin stars chef.

Without the generous support of our sponsors and the Bocuse D’Or Australia committee members, representation at this prestigious event would not be possible and we acknowledge and appreciate their wonderful support of this very exciting journey for our young talents.

Please continue to visit the website for updates and we welcome your feedback.

Yours sincerely

Romain Bapst
President – Bocuse d’Or 2011