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Team Australia in competition finals at SIRHA

2nd Image L-R: Tom Milligan, Scott Pickett, Michael Cole, Laura Skvor, used by permission © Bocuse d'Or Australia, photographer Sydney Low 2019

Tom Milligan (Technical Director, Le Cordon Bleu Australia) led the Australian team in the finals for prestigious international culinary competition Bocuse d'Or 2019 at SIRHA (International Hotel Catering and Food Trade Exhibition) in Lyon, France.

Bocuse d'Or 2019

Team Australia’s chef Michael Cole and commis chef Laura Skvor placed 14th out of 24 countries in the prestigious Bocuse d’Or Finale. Cole and Skvor were accompanied to Lyon by President Tom Milligan, Vice President Philippe Mouchel and team coach Scott Pickett. Tom Milligan also served on the Jury as a judge.

Michael Cole and Laura Skvor worked tirelessly over five and half hours to produce two incredible dishes to meet the contest requirements: a plated chartreuse of shellfish and vegetables, and a roasted rack of veal served on a platter with five accompaniments. Tom Milligan congratulated the Australian team saying: “Michael and Laura really stepped up to the challenge and are a true credit to their country and the hospitality industry.”

Images used by permission © Bocuse d'Or Australia, photographer Sydney Low 2019

Coupe du Monde de la Pâtisserie

The Australia team led by Yves Scherrer (Pastry Lecturer Le Cordon Bleu Sydney) impressed the judges in Coupe du Monde de la Pâtisserie placing 6th out of 21 teams in the finals in France, Lyon. The 2019 theme for the competition was nature, flora and fauna.

Coupe du Monde de la Pâtisserie unites the very best young pastry talents in the world. After a selection process involving more than fifty national rounds and four continental selection events in Africa, Asia, Latin America and Europe.

The scale of the competition makes Australia’s achievement even more impressive and in addition to placing 6th in the world, Australia was honoured to receive three special prizes:

  1. The “Chocolate” prize
  2. The “Team spirit” prize
  3. The “Press” prize awarded for their dessert on a plate

The competitors were required to demonstrate their skills in sugar, chocolate and ice for an impressive 10 hours with each team tasked to create an incredible volume of dishes, including: 3 chocolate desserts with Valrhona grands crus; 3 frozen fruit desserts from the Ravifruit range; 15 identical desserts on plate; 1 artistic creation made of sugar; 1 artistic creation made of chocolate; and 1 artistic creation made of sculpted hydric ice.

Le Cordon Bleu Australia congratulates Tom Milligan (Technical Director, Le Cordon Bleu Australia), Yves Scherrer (Pastry lecturer, Le Cordon Bleu Sydney) and the Australian team for their inspirational dedication to culinary excellence.

For a complete SIRHA event overview from Le Cordon Bleu Paris click here.

CRICOS 02380M / RTO 4959