ENTRY FORM

Bocuse d’Or Australian National Selection

30 May 2017

Foodservice Australia, Royal Exhibition Building, Melbourne

Application for candidate:
Bocuse d’Or Asia Pacific 2018

Bocuse d’Or Finale, Lyon 2019

Please read rules and selection criteria before filling in this form.

Note candidate must be 23 years or older by January 2019 and hold an Australian passport. The commis chef must be 22 years or younger by January 2019.

1] Contact details

Please fill in your Contact details online and upload this completed Entry Form.

2] Declaration

(Team Chef to complete – insert your full name)

I ……………………………………………..have read the rules and conditions required to participate in the Australian National Selection of the Bocuse d’Or 2019 competition contained in this package. I declare that both myself and my assistant meet the criteria required under the rules and conditions and will represent Australia in a professional and responsible manner should we be selected to compete in Lyon, France. Both team members have a valid Australian passport (until at least 07/19) and are committed to participate all training sessions and are free of any other engagements to ensure a 100% commitment to succeed.

Signature: ______

Date:______

3] Payment

Entry fee: $500.

This fee is refunded if you are not shortlisted to compete in the Australian Selection.

CREDIT CARD PAYMENT:

Card Type (Pls tick):  MasterCard  Visa

Card Number: ______Name:______(As shown on card)

Expiry Date (mm/yy):______Signature:______

Team Entry Fee: $500 (inclusive of GST)

Total Payment: $______

Bank Transfer to – Philippe Mouchel, Westpac BSB 033 086 ACCOUNT 441616

A TAX INVOICE / RECEIPT WILL BE ISSUED ON RECEIPT OF FULL PAYMENT

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4] MANDATORY INGREDIENTS

FISH DISH

  • 1 whole Barramundi (To be supplied by organiser)
  • 1 Kg of Port Phillip Bay scallops (To be supplied by organiser)

Fish to be presented on individual plates, restaurant style

The recipe must include 50% vegetables, plants, or herbs. All products listed in the recipe must be used and should be clearly identifiable visually and by taste.

MEAT DISH

  • 2 kg Oyster blade Angus beef (To be supplied by organiser)
  • 1 kg Rump cap Angus Beef (To be supplied by organiser)

to be presented whole on a platter. Quantities to be enough for 6 persons.

The recipe must include 50% vegetables, plants, or herbs the recipe to include a minimum of 3 garnishes. All products listed in the recipe must be used and should be clearly identifiable visually and by taste.

The organising committee in Singapore and Lyon expects the candidates to present culinary specialities of their country and will allow specific products to be provided by the candidate in order to meet this objective. The same will apply to the Australian Selection Cook Off. Keep in mind the organising committee in Singapore and Lyon reserves the right to change the ingredients at any stage.

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5] YOUR MENU DESCRIPTION

Main Course – Fish

Main Course – Meat

It is recommended that teams write a menu of their dishes describing the dishes and explaining the concept, unique ingredients regional, technical and sustainable aspects “Story behind the concept”– This information to be placed along side your dish on the presentation table.

6] MARKET LIST OF ITEMS REQUIRED

These food items could be available on the day of the competition however you are at liberty to bring all your own ingredients. Please indicate if you require any of the listing and the quantity required.

DAIRY / FRUIT & VEGETABLES Cont
Butter unsalted / Shallots
Butter salted / Spring onions
Thickened cream / Chives
Full cream milk / Parsley flat
Natural yoghurt / Basil fresh
Parmesan cheese (whole) / Fennel fresh
FRUIT & VEGETABLES / Apple green Granny Smith
Green beans / Pear Pakenham
Savoy cabbage / Orange Valencia
Leek
Desiree potatoes / BONES FOR STOCK
Tomato / Beef
Roma tomato / Chicken
Carrots / Veal
Onion white / Fish
Garlic
Celery

All other ingredients to be supplied by the competitor

7] COOKING UTENSIL REQUIREMENTS

Please indicate all utensils such as pots, baking dishes, mixes, blenders etc that you require to be on hand in the kitchen. (NB: small specific equipment eg. Silicon moulds and special tools need to supplied by the competitor).You will be notified if any of your specific requests are not available.

8] RECIPE and METHOD OF PRODUCTION for FISH DISH

Please attach a photo of the dish of less than 1MB

9] RECIPE and METHOD OF PRODUCTION for MEAT DISH

Please attach a photo of the dish of less than 1MB

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