The Bocuse D’Or 2011 is a worldwide showcase event, taking place every two years in Lyon alongside and in conjunction with the International Hotel and Food Trade Exhibition at Lyon Eurexpo, France. The competition is named after world renowned Chef Paul Bocuse and began in 1987.The Bocuse d’Or has become the most sought after prize for cuisine Chefs throughout the world. It provides a professional springboard for young talents in International gastronomy and is an ideal showcase displaying the diversity of culinary traditions worldwide.With the successive creation of the Bocuse d’Or Latin America, Asia and Europe, the contest has become the revealing event for gastronomy talents and trends worldwide.The aim of representing Australia at this prestigious event is to showcase the great talents of our chefs, as well as the quality products now available in this country. It will provide an opportunity to raise the profile of Australia’s culinary reputation and produce.On Monday 17 May 2010, Brisbane Convention & Exhibition Centre Senior Sous Chef, Russell Clarke was selected to represent Australia in the 2011 Bocuse d’Or International Cooking Competition, Lyon, France, on the 25th -26th January.Russell will go to Geneva in June to observe the European competition and then fly to Lyon in January to contest for the world title.Read all about the Bocuse D'Or
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