Chisholm are extremely proud to announce the success of Commercial Cookery Student Laura Skvor, who forms part of the Australian team as commis chef, together with Michael Cole, head chef at Georgie Bass (Mornington Peninsula), during the International gastronomy event, The Bocuse d’Or

The Bocuse d’Or is the most prestigious gastronomy event in the world. With round one completed last night and announcement of the Australian team success including Chisholm year one student, it’s a huge achievement.

Michael Cole was linked with student Laura Skvor through Chisholm, during his hunt for a commis chef a couple of months ago. They been practicing dishes for the event since and will be competing at the semi-finals in Singapore next.

Skvor has been cooking since she was a young girl, and started her first job in the kitchen as a bakers/patisserie assistant at the age of 15.
Her passion for food and cookery was fuelled when she featured on MKR (My Kitchen Rules) in 2016, along with brother, Mitch. Although she didn’t make the finals of the high ranking TV show, Laura says “It was an incredible experience that awakened my desire to be a great chef.”
 “My dreams of working in a real kitchen are being realised with help from (teacher) Michael Simmons.”

Laura says that she is learning all the cookery fundamentals from her mentor (Simmons):

“He (Simmons) is teaching solid foundations of cookery as well as inspiring us to continually be creative in our culinary endeavours and excel in our work kitchens.”

Simmons is equally proud of his student success and links with industry.

“Without the work of Chisholm’s commercial cookery and hospitality team, we would not have had the industry links for this to occur.  We look forward the next chapter during the semi-finals which will determine the road to Lyon.”

With chefs in hot demand, a growing restaurant trade coupled with a nationwide skills shortage of qualified Chefs, there’s never been a better time to become a chef.