Proud to be a chef mentoring program
Once again 32 apprentice chefs from all over Australia have participated in a truly life-changing experience—the 2018 Fonterra Proud to be a Chef mentoring program.
Four days last month of culinary experiences, workshops, masterclasses with industry leaders and mentors, and dining at prominent restaurants culminated in a cook-off at William Angliss College and a presentation night in which several finalists were honoured with special awards.
The $7,500 Fonterra Proud to be a Chef International Culinary Scholarship for 2018, which is tailored to the winner’s personal interests and goals as a professional chef, was awarded to Rebekah White from The Byron at Byron Resort & Spa, Byron Bay, NSW.
“Rebekah was very well organised and a natural born-leader,” Fonterra Foodservice executive chef Peter Wright said. “Over the four days of mentoring, people’s true colours shine through and Rebekah was so impressive that the decision to award her the scholarship was unanimous from all the judges.”
The award for Best Savoury Dish at the cook-off event went to Sam Lawrie of Long Chim, Sydney, for his Miso Butter Ramen. Frank Camorra, who presented the award, said: “Sam’s dish was not only delicious and interesting but he utilised some very innovative techniques to produce it from scratch in the allotted hour and a half.”
The award for Best Sweet went to Josh Nickl of Gumnut Patisserie in the NSW Southern Highlands for a cheesecake with mango gel, which award presenter Tony Twitchett described as “a deceptively simple concept with added wow factor”.
All finalists were asked to make regular social media posts using the hashtag #ptbac2018 with the award for Best Social Media Marketing going to Michelle Murray of The Olde Bakehouse in Morriset, NSW.
As an industry mentoring program, Fonterra Proud to be a Chef is committed to encouraging the most promising apprentice chefs and supporting them over the longer term, nurturing their passion and enthusiasm for the foodservice industry.
“While we do give out special awards on our presentation night, it’s very important to recognise that all 32 finalists are the winners of this year’s Proud to be a Chef program,” Fonterra Foodservice Channel marketing manager Kym Gill said.
For full details about Proud to be a Chef, including video interviews with winners, finalists and mentors, entry forms and contact information please visit the Proud To Be a Chef website.
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