A Bocuse d’Or New Zealand Commis Selection Competition will be taking place on Sunday, the 17th of September, to find the next Commis Chef to represent New Zealand at the Asia Pacific Selection of the Bocuse d’Or.
The Commis is required to successfully complete a range of culinary (savoury) tasks typically designed around the type of activities that a Commis would undertake as an assistant to the Candidate at Bocuse d’Or. An example of this would be mise en place associated with setup, vegetables, seafood, butchery, sauces, garnishes and service.
Food safety and hygiene will also be observed, as well as communication skills, demeanour and the speed and skills demonstrated in their work processes.
Each competing candidate will have some recipes provided, which will have them demonstrating modern techniques and classical skills. The tasks to be completed will have them presenting a finished dish, with accompaniments, to the tasting judges, as well as displaying it to a live audience.
The competition is broken down into two parts. The Mystery Box challenge will require candidates to cook a main course for six, with only two hours and 45 minutes. The Recipe Reproduction round will require a three-component menu for six, and has a time allotment of three hours and 15 minutes.
Competitors will be given three recipes of protein, vegetables, and starch to reproduce and present in a dish form.
In line with the Bocuse d’Or International Rules, the commis must be born on or after Jan 24th 2002. This will mean they are to be under 23 years of age at the final in Lyon, France, in January 2025.
The full description of the criteria can be found here.
