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Luke Leyson catches up with Tom Bouchier to recap the World Butchers' Challenge in Paris, discussing Australia's third-place finish and the evolution of this global competition.

• The build up of the Australian Team on it's journey, the media coverage and putting industry first
• Behind-the-scenes look at competition day preparations and how different team members handle pre-competition nerves
• Addressing the allegations of "cheating" directed at the French team and why their victory was well-deserved
• Analysis of the French team's superior workspace organisation with tool cabinets, tray racks, and efficient systems
• Breakdown of the incredibly close scoring, with just 1.05 points separating first place from third place
• Introduction of the "Cold Cuts Hotline" segment for listeners to get involved with the podcast

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