Chisholm cooks on an international stage, and you can too

   Photos by Sydney Low, for Bocuse d'Or Australia

Photos by Sydney Low, for Bocuse d'Or Australia

Chisholm is proud to announce the success of Commercial Cookery student Laura Skvor, who has been selected to represent Australia in the semi-finals of the most prestigious gastronomy event in the world, the Bocuse d’Or.

Laura and Michael Cole, Head Chef at Georgie Bass Café & Cookery in Flinders, won selection after a live cook-off at the recent Foodservice Australia tradeshow in Melbourne.

Michael was linked with Laura through Chisholm, during his hunt for a commis chef a few months ago. They practiced dishes for the event together and they will compete together at the Bocuse d’Or Asia Pacific in Singapore (the semi-finals) next year.

Skvor has been cooking since she was a young girl and her passion for food and cookery was fuelled when she featured on MKR (My Kitchen Rules) in 2016. Although she didn’t make the finals of the show, Laura credited her Chisholm teacher for teaching her the cookery fundamentals. “My dreams of working in a real kitchen are being realised with help from (teacher) Michael Simmons,” she said. “He 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.”

Mr Simmons is equally proud of his students’ 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 to the next chapter during the semi-finals which will determine the road to Lyon.”

With chefs in hot demand, there’s never been a better time to enter the industry. Chisholm Rosebud has a variety of courses in the Hospitality space that will prepare you for work, provide apprenticeship opportunities, or further study through pathways to higher education. TAFE programs range from commercial cookery, patisserie and front-of-house training to travel and tourism courses. For more information visit

*Read our interview with Michael Cole, also in this issue.