Chef Entries now open on August 1 for the Fonterra Proud to be a Chef competition.

The competition for Australian apprentices is designed to develop tomorrow’s culinary leaders through recognition, professional development and ongoing support.

“Our focus is on identifying and developing the raw talent of those incredibly passionate young chefs who want to excel in the foodservice industry,” Fonterra Foodservice channel marketing manager Alastair McCausland said. 

“We aim to provide them with the best mentoring experience possible, not just for the duration of the program but over the longer term to ensure they stay engaged and inspired about a career in the kitchen.”

Thirty-two finalists will be flown to Melbourne next February to take part in a four-day mentoring program where they’ll go on field tours, skills workshops, dine at prominent restaurants and attend educational classes with industry leaders chef entries now open.

2017 Proud to be a Chef winner Giles Gabutina said, “Being a chef is not just about the food—it’s about making connections and getting as much knowledge as possible, and I’m so grateful for the opportunity. The chefs took so much of their time to mentor and nurture you and show you what goes on behind the scenes.”

Mentors for the 2018 program are Frank Camorra, Chef/Owner of award-winning MoVida Bar de Tapas; Tony Twitchett, Executive Chef of Taxi Kitchen Melbourne; and Peter Wright, Fonterra Foodservice Executive Chef.

For details on how to enter, go to fonterraproudtobeachef.com.au.