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Proud to be a Chef | Discover Your Career Head home Jump to Skillspassport

Discover your future in Hospitality and Tourism

Your next team member awaits...
Is Tourism your game? Take the plunge!
Get your hospitality career cooking!!
Is Tourism your game? Take the plunge!

Get your hospitality career cooking!!

Your next team member awaits...

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CAREERS

Proud to be a Chef

Entries open next week on 1 August for the 2018 iteration of Fonterra’s Proud to be a Chef—Australia’s number one foodservice mentoring program which gives culinary apprentices from all over Australia the chance to be one of 32 participants in what is billed a life-changing experience.

The program is designed to help create tomorrow’s culinary leaders through the recognition, professional development and ongoing support of today’s apprentices.

“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.”

Each February, the Proud to be a Chef judges choose 32 finalists who are flown to Melbourne to take part in an all-expenses paid four-day mentoring program jam-packed with field tours, skills workshops, dining at prominent restaurants and educational classes with industry leaders. At the end of the program, the stand-out apprentice is awarded the title of Proud to be a Chef winner and receives an international culinary scholarship tailored to their personal interests and goals as a professional chef.

Mentors for the 2018 program will be Frank Camorra, chef/owner of award-winning MoVida Bar de Tapas; Tony Twitchett, executive chef of Taxi Kitchen Melbourne, esteemed as one of the city’s best restaurants; and Peter Wright, Fonterra Foodservice executive chef.

“These leading foodservice professionals have made their mark in the industry and are now focused on giving back to the next generation of apprentice chefs—it’s terrific to have them on board,” McCausland said. “The program gives our apprentices the chance to work up close and personal with these mentors through masterclasses and in their own restaurants.”

For full details about Proud to be a Chef, entry forms and contact information please visit the website.

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