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Culinary Competitions - Honours Awards and Fellowships - World Championships in Culinary Arts Knowledge

Culinary Competitions:

Culinary competitions provide a setting for continuous improvement in culinary skills. They encourage networking and challenge the chef to achieve higher levels of competence. AND entering is fun.

Unfortunately there are some chefs who do not consider culinary competitions to have any merit.

However they usually have unproven or untested reputations, or those not willing to take the risk and allow peer evaluation.

We will be pleased to list details of your local Australian Culinary Competition - Email George

Bocuse d’Or:

The Bocuse d'Or established by Paul Bocuse in 1987 has become the most sought-after professional cookery competition for an outstanding individual young chef from around the world. The competition is held every two years in Lyon, France and national entry into the competition is only by personal invitation of Paul Bocuse. Australian Representatives:



2007 Luke Croston

2005 Scott Pickett

2003 George Calombaris

2001 Joe Vargetto

1999 Ross Howell

1997 Ross Howell

1995 Thomas Milligan

1993 Mark Shalles

1991 Tony Sandeburg

1989 John Plako

Copper Skillet:

Each year International Association of Conference Centres calls upon their global membership to participate in the Annual International "Copper Skillet Competition" to award the prestigious IACC "Chef of the Year". With over 400 world-wide IACC member properties, the competition brings together the best of chefs from the conference centre sector of hospitality industry. Australian Representatives:


2009 Dean Duyvestyn

2008 Nigel Stainwall

2007 Sunil Pajnoo

Deakin University

Glen Erin Vineyard

M,G,S,M Conference Centre's

2006 Brad Lobb

2005 Dean Duyvestyn

2004 Janine Harris

2004 Copper Skillet

Campaspe House

Deakin University

The Country Place

Australia invited to attend

Culinary Pro – AM:

Annual competition between Melbourne leading restaurant chefs, conducted as a joint initiative by the Academie De France, The Australian Culinary Federation and Les Toques Blanches.

Australian Culinary Challenge:

Conducted in conjunction with local food services exhibitions and managed by the Australian Culinary Federation State Chapter

Daryl Cox:

Highly prestigious memorial Apprentice Culinary Competition conducted in Victoria established in 1986 in recognition and in memory of the services of former Executive Director of the Victorian Branch of the Australian Hotels Association, Mr. Daryl Cox.

Nestle Golden Chefs Hat Award:

Considered by the industry at large, to be the premier competition for trainee cooks in Australia. The National competition is conducted from February to September across all states and aims to select the best team of two trainee regional representatives to cook-off in a National Final. The competition is managed by the ACF and sponsored by Nestle Foodservices Nestle Foodservices website

Vic Challenge:

A Tafe conducted competition that challenges Tafe students to compete for their Institute

Virtual Salon Culinaire - Discontinued

Web driven international professional culinary arts competition that concentrates on the visual experiences of commercial food presentation.

WA Oceana Fest:

Highly regarded Western Australian culinary competition, organized on behalf of the Australian Culinary Federation of Western Australia


National competition to select the representative for the International Work skill competition

Australian Culinary Olympics - National Senior Teams

Every four years the " Culinary Olympics " are conducted by the World Association of Cooks Societies. hundreds of chefs from around the World are selected to represent their country gather together to compete in the ultimate professional culinary competition. These records are incomplete. Send to George

2012 (National)

2008 (National)

2004 (National)


(2 Gold, 1 S, 1 B)

(1 Gold,2 B cold, 1 S)

Jenni Key

Matt McBain

Rick Stephen,

No Teams sent

Andre Kropp

Glenn Austin,

John Lanzafame

Gary Farrell,

Shane Keighley

Peter Wright,

Rick Stephen ( Manager)

Ruth Klass,

Shannon Kellam

Tim Smith,

Neil Abrahams

Andrew Mann,

Daniel Hiltbrunner

Neil Abrahams

1996 (National)

1992 (National)

1992 (Regional Vic)

1988 (National)

(3 Gold Cold - 1 S )

(Gold - Hot 2 S - 1 B)

(4 Gold - 5 Bronze)

(Gold Cold )

David Purslow,

Michael Strautmanis,

George Skaliotis

Tom Mc Connell

Burt Lozie,

Rick Stephen,

Thomas Barr

Keith McNeil

Adrian Tobin,

Quentin Underhill,

Matt McBain

Rick Stephen

Albert Stickney,

Graham Manvell,

Jean Hill (RIP)(3 Ind. Gold)

Nicholas Brida

Jodie Gentle,

Brendan Hill,

Tony Ryan

Robert DeCamo,

Karen Lewis-Underhill,

Armando Javellana

James Archer

Max Chong

1992 Australian Defence Force

The combined Army Navy and Air force team led by LT. Rick Burridge - 9 Gold 11 Silver 5 Bronze

G Baird, CR Evans, C.A. Whittaker, G.J. Altmann NC Kirk, M.O. Foenander, M.V .McAuliffe

R.J . Atkins, G.W. Harnett, J. Schinella, C.S. Robertson.

1984 (National)

1984 (Regional Vic)

1980 (National)

1968 (National)

(Gold - Hot -2S - 3B)


Michael Strautmanis

Klaus Lemm (Manager)

Celso Galeazzi

Les Smith

Derrick Casey

Manfred Hennig Captain

Chris Redmond Captain

Frank De Koning

Hebert Klinkhammer

Rene Willen

Ernst Stuhler

Claudio Magris (RIP)

Ingo Schwatz

Kurt Frederiksen

Gary Cowled

Harry Kahn

George Hill

Dave Saunders

Raymond Tormey

Cyril Butler

Australian - Culinary Olympics - National Junior Teams







Manager - Markus Gerber.

Craig Williams.

Doming Domingo.

Sherwin Atienza.

Megan O'Keefe

Renee Lee - Dominick.

World Placing: 5th




1984 World Champs Gold


Manager Ernst Schwab

Manager Manfred Hennig

Manager John Faye

Philip Edwards

Mark Davey

Bill Conway

Tanya Guido.

Gina Spezza

Joe Ann-Wood

Mauro Molent

Cathy McMannus.

Jason King

John Casey

Scott Hopgood

Jane Hunt.

Bradley Jenkins

Nicholas Wlyman

Quentin Underhill

Tanya Harrison.

Davin Chan

World Placing: 3rd

First Place

Australian Chef's with Honours Awards and Fellowships

A summary of Australian chefs with commercial cookery and industrial awards. We are currently sourcing information from across Australia. Please contact George if you know of a chef with an Australian award associated with professional cookery and who should be identified on this historical record of chefs with awards. Our apologies omitting any awards. Please inform George and we will be delighted to also add other categories and chefs awards.

National Honours : Acknowledgement with an “Order of Australia" for meritorious service"

John Miller . OAM

Claudio Magris. OAM( RIP.)

Stephanie Alexander OAM

Australian Culinary Federation Life Membership:

The Australian Culinary Federation acknowledges chefs who have made an significant national contribution to the Australian Professional Cookery Industry and Associations - First inaugurated in 2005.

Craig Birchill 2005

George Hill 2005

Glenn Austin 2005

Hans Sching 2005

Ingo Schwartz 2005

Kim Chilcott 2005

Martin Carlin 2005

Michael Strautmanis 2005

Paul Moore 2005

Peter Howard 2005

Rick Stephen 2005

The Sidney Taylor Memorial Black Hat.

Founded in Victoria and bestowed upon chefs who have made an outstanding contribution to Australian culinary progress and development at the highest level. Since its investiture in 1980 nine Black Hats have been awarded. The award is seen as the pinnacle of recognition of contribution to the professional cookery industry and the recipient is given the right to wear a traditional chefs black hat. The common industry practice for trainee chefs who wear black caps has no relationship with this award.

Sidney Taylor !980(RIP)

Alexander Chenevier 1982(RIP)

Ernst Stuhler 1984

John Miller1987

Claudio Magris 1990 (RIP)

Aelfryn Bailey 1991 (RIP)

George Hill 2001

Bernd Uber 2006

Gary Farrell 2006

Les Toques Blanches Victoria "Pioneers"

Annual awards to acknowledge chefs who are considered as "Pioneers of The Australian Culinary Culture"





Ernst Stuhler

Philippe Mouchel

Stephanie Alexander

Manfred Hennig

John Langford





Bernd Uber

Otta Kamenzin (RIP)

Horst Winkler (RIP)

William Galea

George Hill

Peter Gromotka

Mario Coster

Keith Byron

Werner Bohlmann





Erling Bagno

David Saunders

George Kincses

Claudio Magris (RIP)

Herman Schneider

Frank de Koning

John Miller

Sydney Brooks (RIP)

Sundry acknowledgements associated with hospitality and tourism and professional cookery:

Rick Stephen

World Association Cooks Societies Life Member 1990

Claudio Magris (RIP)

World Association Cooks Societies Life Member 1990

Ael Bailey (RIP)

World Association Cooks Societies Life Member

John Miller

Chevalier de L'Order du Mérite

George Hill

Churchill Fellowship

1980 Culinary Olympic Team

Australian Foodservice Manufacturers Association

George Hill

Australian Foodservice Manufacturers Association

George Hill

National Association of Foodservice Equipment Suppliers

Memorials - We respectfully identify individuals are remembered by memorials for their invaluable contribution to the culinary arts. ( Recipients are identified)





Len Collins Memorial



Presented Bi Annually at a major Salon Culinaire to the best competitor in the competition

Jean Hill Memorial



Presented Bi-Annually at a major Salon Culinaire to the best food artist in the competition

Kitchens training facilities, and resources named after chefs:

William Angliss Institute of Tafe - Victoria

John Miller Training Kitchen

Chisholm Institute of Tafe - Victoria ( Four Training Kitchens)

John Miller - Claudio Magris - Alex Chenevier - Ael Bailey

Chisholm Institute of Tafe - Victoria

George Hill Liquor studies bar and training resource

Mt Austin High School - Wagga Wagga - NSW

George Hill Regional Training Kitchen

Victorian University - Victoria

Paul Moore Training Kitchen Chef of Chefs – "Culinary Hall of Fame"

Chefs who are identified on selected from member nominations and supported by substantial measurable evidence. The Culinary Hall of Fame, identifies chefs whose service and commitment has made an exceptional impact in influencing the Australian commercial kitchen.

Alexander, Stephanie. OAM.

Di Luca, Massimo

Miller, John. OAM

Schings, Hans

Schwarze, Ingo

Claudio Magris. OAM (RIP)

Steve McFarlane

Tom Milligan

Rick Stevens

Glenn Austin

World Championships in Culinary Arts Knowledge

Current World Champion Glenn Humphrey CEC, CCE, Ar1zona, USA Score 292.2

Glenn is the Placement Director at the Arizona Culinary Institute in Scottsdale, Arizona USA.
A sample of questions in the three separate examinations included: What type of mould is used to prepare Madeleines, What is type of Food service used to prepare a Caesar Salad at the table., What is the Technical term for a piece of round paper used to cover food, What are the preparations or products: Chivito, Taramasalata, Feijoada, Toheroa, Tagine, Why is pastry docked, Which vegetable may be crystallized and used as a substitute to the herb angelica, What is the approximate PH of milk? And Where did a “pie floater" originate?

Designated Grand Master Chefs:

Admission Score


Average successful score


Highest achieved score


Grand Master

Andrew Wisken - Executive Chef - Lilydale - Victoria - Australia - January 2009

Grand Master

Harley Zukerman - Foodservice Manager - Sydney - NSW - Australia - January 2009

Grand Master


Marcus Moore - CEO - Melbourne - Victoria. - Australia - February 2009

Grand Master

Nick Blackmore - Chef de Cuisine - Melbourne - Victoria - Australia - February 2009

Grand Master


Chris Muldoon - Chef de Cuisine - Ottawa - Canada - February 09

Grand Master


Phil Sinclaire - Chef de Cuisine - Prima Vera - Glasgow - Scotland - March 09

Grand Master


Edward Seisun - Sous Chef - Melbourne - Victoria - Australia - March 09

Grand Master

Peter Williams - Mongusto Restaurant - Melbourne - Victoria - Australia - July 2009

Grand Master


John McFadden- Group Executive Chef - A.I.H Sydney - Australia - July 09

Grand Master

Glenn Humphrey-Placement Director- Arizona Culinary Institute - USA- Dec 09

Designated Global Champion Chefs and National Champions:

To swap with one of the current top ten champions you need to score higher that the current lowest score of 78.

Admission Score


Average Challenger Score

61.5% Highest achieved score 82%


Global Champion

Marcus Moore - CEO - Executive Chef - Melbourne - Victoria. - February 2009

Global Champion

Nigel Stainwall - Chef de Cuisine - "Glen Erin" - Lancefield - January 2009

Global Champion

Mark Weatherley - Executive Chef - Royal Melb. Golf Club- Melbourne - January 09

Global Champion

Andrew Wisken - Executive Chef - Lilydale - Victoria - January 2009

Global Champion

Harley Zukerman - Foodservice Manager - Sydney - NSW - January 2009

Global Champion

Nick Blackmore - Chef de Cuisine - Melbourne - Victoria - February 2009

Global Champion

Deb Foreman - Foodservice Manager - "cafe 23" Melbourne - April 09

Global Champion

Robert Ford - Professional Cookery Teacher - Le Cordon Bleu - Findon SA.- June 09

Global Champion

Ethan Hill - Sous Chef - Amigos Restaurant - Melbourne - July 2009

Global Champion

Edward Seisun - Sous Chef - Melbourne - Victoria - March 09

Global Champion

Huw Williams - Executive Chef - Sydney December 2010

Current Nat. Champion

John McFadden - Sydney - Executive Chef - AIH - July - 2009


Current Nat. Champion

Chris Muldoon - Chef de Cuisine - Ottawa - February 09


Current Nat. Champion

Mark Heirs - Chef de Cuisine - The Inn at Kippen - Falkirk- May 2009


Current Nat. Champion

Dhanapal Umasankar-Hosp.Industry Associate-Hotel Green Park - Chennai - June09

New Zealand:

Current Nat. Champion

Martin Harrap - Executive Chef - Indoor Dining - Auckland - January 2009


Current Nat. Champion

Phil Sinclaire - Chef de Cuisine - Prima Vera - Glasgow - March 09

Global Champion

Russell Hands - Executive Chef - RZSS - Edinburgh - March 09


Current Nat. Champion

Gary Thompson - Chef de Cuisine - Restaurant - Los Ibericos Bonalba - April 09

United States of America:

Current Nat. Champion

Glenn Humphrey CEC, CCE Arizona

Global Champion

Bernhard Koeniger - Chef de Cuisine - Ocala - December 09

Global Champion

Stephanie Sherman - Baltimore - Hospitality Industry Associate - April 09

Global Champion

Anton Gaston - Executive Chef - Steward School - Aylett - April 09

Global Champion

Brian Dragos - Executive Chef - Chandler - September 2010

Champion young cook: under age 22 (or any age provided still in training and under 5 years in a kitchen)

Highest score

Aron Elmy

Borroloola resort Northern Territory

Rose Ludwell

Chambers Restaurant - Melbourne

Rules of engagement Grandmaster Chefs:


Existing grandmaster chefs may challenge for "Grandmaster /world champion" once in any one calendar year. EG. One on being promoted to grandmaster and one additional challenge.


On each occasion the challenger will be required to attempt all three separate challenge tests.


The aggregate score must be higher than the existing Grand Master champion score or status quo remains.


We reserve the right to increase the level of difficulty, in which case scores will be factored down.


Should any existing Grand Master / World Champion ("Emeritus") lose his/her title, they may defend once.

Rules of engagement Global Champion chefs:


Global Champions may only challenge twice in any one calendar year for promotion to Grandmaster.


On each occasion the challenger will be required to attempt three grandmaster challenges.


Question types are set at approximately 3 times more difficulty than at a Global Champion challenge


To achieve Grandmaster Chef Status the aggregate score must be equal to, or higher than 225.


We reserve the right to increase the level of difficulty, in which case all scores will be factored down.

Examples of References include: Larousse- Herings - Pauli, Professional Cooking- Foods of the World Series - Cracknell, Kaufmann Dictionary of cookery and many contemporary text books used by chef students in various countries. We tend to avoid individual cookery books written by chefs and authenticate answers from the many professional cookery dictionaries available. We welcome questions from chefs. Contact George ( Please send correct answer and reference) on skype at LinkedIn

This is a professional chef’s website that offers culinary knowledge competitions, a culinary dictionary, debates, networks, virtual culinary museum and more.


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