Runner up was Australian chef Shannon Kellam, executive chef at the Brisbane Club, and in third place was Britain's Michael Dutnall, sous chef at White's Club in St James', London. Thirty one year old Dutnall also won the silver plaque for producing the best dessert as well as a kitchen aid and a host of other prizes for finishing in the top three. The prestigious competition, organised by the Academie Culinaire de France and now celebrating its sixth event, took place at the School of Hospitality Professions Grégoire Ferrandi in Paris in October between 11 candidates selected from Argentina, Australia, Belgium, Canada, Colombia, Spain, France, Great Britain, Mauritius, Mexico and the US. Candidates had to be between 21 and 39 years of age, with a minimum of six years experience in the industry and, to compete, they had to design and prepare two courses in five hours for 10 people. The dishes had to consist of one whole turbot soufflé using Nestlé's CHEF fumet de poisson as one of the ingredients, accompanied by three individual garnishes, and a dessert using Valrhona Macaé chocolate, Grand Marnier Cordon Rouge and a biscuit cuillere base. An international jury, chaired by Thierry Marx, head of the future Mandarin Oriental Paris, judged the results.