Last Chance To Enter Apprentice Chef Competition

Last Chance To Enter Apprentice Chef Competition

Fonterra Foodservice will accept entries for the Fonterra Proud to be a Chef 2013 mentoring program until October 31, 2012.

The program will give 32 apprentice chefs across Australian and New Zealand the opportunity to learn new skills and to be mentored by some of the best chefs in Australia, including:

• Teage Ezard, owner of Ezard, Gingerboy and Black by Ezard

• Leigh Power, executive chef at Gingerboy

• Peter Wright, national president of the Australian Culinary Federation.

One standout apprentice will receive the major prize of an international culinary scholarship, tailored to their individual aspirations as a professional chef.

The program has a long and esteemed history in Australian foodservice. Now in its fourteenth year, Fonterra Proud to be a Chef has an impressive list of alumni, including MasterChef judge and owner of The Press Club George Calombaris, as well as executive chef at Chateau Yering Matthew Macartney.

Last year’s winner Sonja Dawson received the major prize of an international placement at Per Se – ranked the number six restaurant in the world, and at the famous Payard Bakery. She will also have the opportunity of a lifetime working in New York under esteemed chefs Thomas Keller and Francois Payard.

Sonja says winning Fonterra Proud to be a Chef was a huge boost to her confidence.

“It was so much fun to meet 31 other chefs who are just as interested in doing this work as I am,” Sonja said.

“I learned so much more than just working in the kitchen. I am now interested in learning about the overall dining culture in New York, how people eat, how they socialise. I just want to soak up as much as I can.”

Applicants are evaluated on their demonstrated passion for food servicing as well as their aspirations, goals and commitment to chefing.

Entries for 2013 are now open until October 31, 2012, and all passionate apprentice chefs in Australia and New Zealand are encouraged to enter via the Fonterra website.

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