Applications for the 18th annual Proud to be a Chef program will close on 13 November.

The competition to secure one of 32 places in the program is open to apprentice chefs across Australia.

In February next year, finalists will be flown to Melbourne to participate in an all-expenses paid four day event designed to encourage, reward and recognise future culinary leaders in foodservice.

During the program, finalists will partake in a number of experiences including field tours, up-skilling workshops, dining at prominent Melbourne restaurants as well as educational mentoring classes with Matteo’s head chef Buddha Lo and other industry leaders.

As part of the entry process, applicants will be evaluated on their demonstrated passion for food servicing, their aspirations, goals and commitment to cheffing, together with a review of their recipe submission.

Fonterra director of foodservice Jeff Dhu said, “The Fonterra Proud to Be a Chef program is our way of encouraging tomorrow’s culinary leaders through a series of unique activities over the four days. It is a once in a lifetime experience, and the opportunity to work with some of the country’s finest chefs is second to none.”

At the end of the competition, one apprentice will be crowned the 2017 Fonterra Proud to be Chef winner, and will receive an international culinary scholarship tailored to their personal interests and goals as a professional chef.

Fonterra Proud to be a Chef alumni include George Calombaris, Scott Pickett and Joe Grbac.

Apprentice chefs have until 13 November to apply. Head to for details.


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