News and media releases
Excellent result for Australia at Bocuse d'Or World Cuisine Contest 2007
Media Release, 29 January 2007
Chef Luke Croston (pictured left) and his Commis Chef Vanessa Mateus were a credit to
their country at the prestigious Bocuse d’Or World Cuisine Contest in Lyon, France last week, coming 12th out of a field of 24 teams.
Luke and Vanessa had to prepare one course of 12 portions using Norwegian halibut and king crab, and one course using Bresse chicken,
all within five and a half hours at the gruelling contest in view of thousands of spectators.
The two young chefs have been in training in the kitchens at Crown in Melbourne since July 2006, after being selected as Australia’s representatives.
First prize of a Bocuse d’Or gold trophy and 20,000 Euros went to the French team of Chef Fabrice Desvignes and his Commis Chef Antoine
Michelson, while the Danish team came second and the Swiss third.
Accompanying Luke and Vanessa to Lyon were Chefs Philippe Mouchel and Tom Milligan, as well as President of Bocuse d’Or Australia 2007, Walter Wagner, who was a judge.
“The standard of competitors this year was the highest I’ve seen,” says Walter. “Luke and Vanessa achieved 575 points and there was only 10 points separating them from the German team who came 11th.
Walter adds that the Australian team has improved on its ranking each year. “Luke benefited from assistance from last year’s winner Serge Vieira from France, and was able to learn from the experience of past candidates Scott Pickett, George Calombaris, Joseph Vargetto and Tom Milligan.
“The whole Australian committee and our sponsors are very proud of Luke and Vanessa’s achievement this year.”
Media contact:
Trish Harty, Promotion Manager, Bocuse d'Or 2007Australian Selection
ph: 03 92929 5934, email: Trish Harty
