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5 minutes with rising star Laura Skvor

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Chisholm TAFE student Laura Skvor has had a massive year, winning two gold medals in the AUSTAFE competitions and coming out on top in the Australian Selection of the Bocuse d’Or culinary competition as commis chef alongside chef Michael Cole. Fresh from her wins, Skvor spoke to Open House about her culinary journey so far.

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Laura Skvor.

What inspired you to choose a culinary career?

I have always cooked since I could walk. I was always in the kitchen with mum baking and cooking dinner together. From then on I have never been able to stay away from the kitchen.

What did you learn from your experience on the TV show My Kitchen Rules?

My brother and I decided to go on My Kitchen Rules (MKR) in 2015 (aired 2016). It was really his idea. He knew I loved cooking so thought it would be awesome for me. He didn’t really expect to see himself there but it ended up that way and I’m glad it did. MKR definitely exposed me to the pressure side of cooking which was good because I learnt how to deal with stress while cooking. I think there was a lot of personal development that happens while doing things like MKR. You become confident in your abilities as they’re tested all the time but also you learn how to pick up skills really quickly.

Have your recent wins cemented your decision to become a chef?

I think my decision to become a chef was written in my DNA. I was always going to work with food. I just had to finish school first! My wins this year have really encouraged me to keep working hard at learning new things and bettering myself. Competition really forces you to be creative but also refines you as a chef. You have to work quickly and cleanly to be any good at comp.

Michael Cole (left) and commis chef Laura Skvor (middle) with Tom Milligan of the Bocuse d’Or Academy Australia (right) after winning the Australian selection trials of the Bocuse d’Or. Photo credit: Sydney Low.

Tell me about your experience in the Bocuse d’Or Australian selection earlier this year and working alongside Michael Cole?

The Bocuse d’Or has been such an incredible experience so far. I have learnt so much from Michael and am continually inspired and encouraged by him. It’s been an amazing opportunity for learning skills and thought processes that you would never dream of learning in a normal apprenticeship. I am so thankful for Michael’s patience with me.

What will the preparation for the Bocuse d’Or Asia-Pacific Selection involve?

Michael and myself will work very closely together to develop our platter for the selections. It will be a lot of late nights and a lot of hard work but hopefully we will be able to come up with something wonderful. The next couple of months will mean intense training for the both of us.

Where do you see yourself in five years?

In five years I hope to have travelled, cooking all over the world and start to develop my own style of cooking. I really would like to open up my own restaurant in the future so hopefully in five years I will have made some progress towards that goal. I really want to work in top kitchens all over the world so I am planning a lot of stages for after the Bocuse d’Or.

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