2023 COMMIS SELECTION NOW CLOSED. Details will be left here for an example for any future competitors. To see what happened at the 2023 Commis Selection, have a read here

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. For example, mise en place associated with setup, vegetables, seafood, butchery, sauces, garnishes and service. Also observed will be food safety & hygiene; communication; demeanour; speed & skill. 

All food ingredients, equipment and some recipes will be provided. A mix of classical and modern techniques will be part of your repertoire. The combination of tasks will form part of a finished dish with accompaniments presented to the taste judges and displayed to the live audience.

Individual briefing, kitchen setup and menu planning begin 1 hour before the start. Commis has a 10-minute staggered start. 

Mystery Box

Mystery Box main course for six (6) covers served at 2 hours 45 minutes. The box will contain some compulsory ingredients that must be showcased in the final dish. It should be a balanced main course featuring protein, starch, vegetables, and a sauce.

Competitors to use the products provided in the mystery box. Prior to the cooking time, competitors will be given 15 minutes to view the mystery box, organise their ingredients and draft their menu.

General Rules

• One dish description card completed in the timeframe of the competition.

• Staggered start times of 10 mins per competitor

Competitors’ dishes must not be completed more than 10 minutes before the stipulated service time. Failure to present any course on time will result in missing your tasting slot. If time permits, it will be tasted when other competitors have served and will be judged accordingly.
One (1) point will be deducted for every one (1) minute for being late for your service time.

Second Element - Recipe Reproduction

Three-component menu for six (6) covers prepared and served within 3hr 15min. 

Competitors will be given 3 recipes of protein, vegetable, and starch to reproduce and present the dish.

Equipment Guidelines

The following kitchen equipment will be provided on the day.

Per Competitor:

• 1x 6 top gas burner

• 1x Under-bench Electric Oven 

• 1x Stainless steel workbench

• 2x power plug 

• Cleaning products and equipment, rubbish bin/food waste bin

Shared Use:

• 1x Combi Oven 

• Food processor

• Hand blender

Small Equipment

Pots, pans, utensils, trays,

The competitor will need to bring their own tools and knives; no additional electrical equipment can be brought into the event.