Australian chef Dan Arnold has been awarded bronze at the Bocuse d’Or Asian Selection, with his commis chef, Ryan Cosentino, claiming the title for Best Commis.
Gold was awarded to Japan’s Kataro Hasagawa, while Singapore’s Yew Eng Tong won silver at the event, which was held in Singapore at the Food Hotel Asia trade show on 15 April.
Arnold and Cosentino were accompanied to Singapore by Bocuse d’Or Australia’s acting president Tom Milligan and team coach Scott Pickett.
“The standard was very high among all the competing countries,” said Milligan. “Dan and Ryan worked hard not only on the day of the competition but throughout their training since the Australian Selection. They can be very proud of their performance today in Singapore.”
The teams had to produce a fish dish using Patagonian toothfish from Kerguelen Islands and a meat dish using Augustus Angus beef tenderloin and Rougi foie gras.
Arnold’s dishes drew from his Australian heritage with the fish dish titled ‘tastes of coast and country’ and meat dish titled ‘driftwood with aromas of Australia’.
“The fish dish included Skull Island Giant Tiger Prawn and a charred leek bon bon, which are a marriage of flavours from the sea to the land inspired by my home state of Queensland,” said Arnold. “My meat dish was brushed with aromas of the Australian barbeque, and served with a beef cheek torte and earthy West Australian Manjimup truffle.”
Arnold and Cosentino will now compete at the Bocuse d’Or contest in Lyon next January. Arnold, who is sous chef at Restaurant Serge Vieira in France, will continue training under 2005 Bocuse d’Or winner chef Vieira. Consentino will train with the Australian committee while he works at his Melbourne caf, Mr Hendricks.
Held every two years since January 1987, the Bocuse d’Or was created by Paul Bocuse to bring together 24 young chefs to compete on a global stage.
