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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.
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We will be pleased to
list details of your local Australian Culinary Competition - Email
George |
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Bocuse d’Or: |
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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: |
|
|
2011 |
2009 |
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 |
|
|
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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: |
|
2010 |
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 |
|
|
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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. |
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Australian Culinary
Challenge: |
|
Conducted in
conjunction with local food services exhibitions and managed by the
Australian Culinary Federation State Chapter |
|
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Daryl Cox: |
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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. |
|
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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 |
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Vic Challenge: |
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A Tafe conducted
competition that challenges Tafe students to compete for their
Institute |
|
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Virtual Salon
Culinaire - Discontinued |
|
Web driven
international professional culinary arts competition that
concentrates on the visual experiences of commercial food
presentation. |
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WA Oceana Fest:
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Highly regarded
Western Australian culinary competition, organized on behalf of the
Australian Culinary Federation of Western Australia |
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Worldskills: |
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National competition
to select the representative for the International Work skill
competition |
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Australian
Culinary Olympics - National Senior Teams |
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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) |
2000.(National) |
|
|
(2 Gold, 1 S,
1 B) |
(1 Gold,2 B cold, 1 S) |
|
|
Jenni Key |
|
|
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Matt McBain |
Rick Stephen,
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No Teams sent
|
|
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Andre Kropp |
Glenn Austin,
|
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|
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John Lanzafame |
Gary Farrell,
|
|
|
|
Shane Keighley |
Peter Wright,
|
|
|
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Rick Stephen (
Manager) |
Ruth Klass,
|
|
|
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Shannon Kellam |
Tim Smith,
|
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|
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Neil Abrahams |
Andrew Mann,
|
|
|
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Daniel
Hiltbrunner |
Neil Abrahams |
|
|
|
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1996
(National) |
1992
(National) |
1992 (Regional
Vic) |
1988
(National) |
|
|
(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. |
|
|
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1984
(National) |
1984 (Regional Vic) |
1980
(National) |
1968
(National) |
|
|
|
(Gold -
Hot -2S - 3B) |
Unknown |
|
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 |
|
|
2012 |
2008 |
2004 |
2000 |
|
Unknown |
Unknown |
Manager - Markus Gerber. |
|
|
|
Craig Williams. |
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|
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Doming Domingo. |
|
|
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Sherwin Atienza. |
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|
|
Megan O'Keefe |
|
|
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Renee Lee - Dominick. |
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|
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World Placing: 5th
|
|
|
1996 |
1992 |
1988 |
1984 World Champs
Gold |
|
Manager? |
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 |
|
|
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World Placing: 3rd
|
|
|
First
Place |
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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.
|
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National Honours : Acknowledgement with an “Order of Australia"
for meritorious service" |
|
|
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John Miller . OAM |
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Claudio Magris.
OAM( RIP.) |
|
Stephanie
Alexander OAM |
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Australian Culinary Federation
Life
Membership: |
|
|
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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 |
|
|
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The Sidney
Taylor Memorial Black Hat. |
|
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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. |
|
|
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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 |
|
|
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|
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Les
Toques Blanches Victoria "Pioneers" |
|
|
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Annual awards to
acknowledge chefs who are considered as "Pioneers of The
Australian Culinary Culture" |
|
2008 |
2007 |
2006 |
2005 |
|
|
Ernst
Stuhler |
Philippe Mouchel |
Stephanie Alexander |
|
|
Manfred Hennig |
John
Langford |
|
|
2004 |
2003 |
2002 |
2001 |
|
Bernd
Uber |
Otta
Kamenzin (RIP) |
Horst
Winkler (RIP) |
William Galea |
|
George
Hill |
Peter
Gromotka |
Mario
Coster |
Keith
Byron |
|
|
|
|
Werner
Bohlmann |
|
2000 |
1999 |
1998 |
1998 |
|
Erling
Bagno |
David
Saunders |
George
Kincses |
Claudio Magris (RIP) |
|
Herman
Schneider |
|
Frank
de Koning |
John
Miller |
|
Sydney
Brooks (RIP) |
|
|
|
|
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|
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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) |
|
|
|
Memorial: |
State |
Nature |
Description: |
|
Len Collins
Memorial |
Victoria |
Trophy |
Presented Bi
Annually at a major Salon Culinaire to the best competitor in
the competition |
|
Jean Hill Memorial
|
Victoria |
Trophy |
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 |
|
|
|
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Salonculinaire.com
Chef
of Chefs – "Culinary Hall of Fame" |
|
|
|
Chefs
who are identified on salonculinaire.com selected
from member nominations and supported by substantial
measurable evidence. The salonculinaire.com
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 |
225 |
Average successful score
|
240.99 |
Highest achieved score |
292 |
|
|
|
|
|
Grand Master |
|
|
Andrew Wisken - Executive
Chef - Lilydale - Victoria -
Australia
-
January 2009 |
|
Grand Master |
|
|
Harley
Zukerman - Foodservice Manager - Sydney - NSW -
Australia - January 2009 |
|
Grand Master |
|
Emeritus |
Marcus
Moore - CEO - Melbourne - Victoria. -
Australia -
February 2009 |
|
Grand Master |
|
|
Nick
Blackmore - Chef de Cuisine - Melbourne -
Victoria - Australia - February 2009 |
|
Grand Master |
|
Emeritus |
Chris Muldoon -
Chef de Cuisine - Ottawa -
Canada -
February 09 |
|
Grand Master |
|
Emeritus |
Phil Sinclaire - Chef de Cuisine - Prima Vera - Glasgow - Scotland - March 09 |
|
Grand Master |
|
Emeritus |
Edward Seisun -
Sous Chef - Melbourne - Victoria -
Australia
- March 09 |
|
Grand Master |
|
|
Peter Williams
- Mongusto Restaurant - Melbourne - Victoria
- Australia - July
2009 |
|
Grand Master |
|
Emeritus |
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 |
76% |
Average Challenger Score |
61.5% |
Highest achieved score |
82% |
|
|
|
|
Australia: |
|
|
|
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 |
|
|
|
|
|
Canada: |
|
Current Nat.
Champion |
|
Chris Muldoon -
Chef de Cuisine - Ottawa -
February 09 |
|
|
|
|
|
England: |
|
Current Nat.
Champion |
|
Mark Heirs -
Chef de Cuisine - The Inn at Kippen -
Falkirk- May 2009 |
|
India: |
|
|
|
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 |
|
|
|
|
|
Scotland: |
|
Current Nat.
Champion |
|
Phil Sinclaire - Chef de Cuisine - Prima Vera - Glasgow - March 09 |
|
Global Champion |
|
Russell Hands
- Executive Chef - RZSS - Edinburgh - March 09 |
|
|
|
|
|
Spain: |
|
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) |
|
|
Culinary
Records
