Australia’s most talented chefs will congregate at Foodservice Australia this year for two world-class chef competitons, the Chef of the Year and the Bucose d’Or Australian Selection.
Competition Director Gary Farrell said that the Chef of the Year competition had grown over the last decade to become one of Australia’s leading competitions. It also has one of the largest cash prizes, with the winner taking home $10,000.
“This year we have had over 200 entries which will be narrowed down to 32 finalists,” said Farrell. “They will meet each other in high pressure one-hour heats, culminating in a grand final on the last day. There is a strict set of criteria, and a team of culinary experts to judge the winner.”
The 2017 iteration of the event will see the introduction of stadium-style seating for spectators, offering unprecedented views. While Chef of the Year offers prizes and a trophy, the winner of the Bucose d’Or Australian Selection will win the chance to represent their country at the 2019 Bucose d’Or event in Lyon.
