Apprentice chefs have until tomorrow to enter into the 2016 Fonterra Proud to be a Chef competition.

Thirty-two apprentice chefs will be selected to take part in the all-expenses paid program, held in Melbourne in February 2016. Of the finalists, one will receive the major prize: $7,500 to spend on an international culinary paid placement, personalised to their aspirations as a chef.

From 21 to 25 February, the finalist group will be mentored by Australian culinary leaders, Anna Polyviou – executive pastry chef at Shangri-La Hotel Sydney, Josh Pelham – head chef at ESP (Estelle by Scott Pickett) in Melbourne and Peter Wright – Foodservice Expert and Global Event Specialist.

The four day program will also give finalists the opportunity to dine at award-winning restaurants across Melbourne, embark on a field trip to Western Star dairy heartland, at Cobden in regional Victoria, and undertake culinary masterclasses conducted by leaders in the Australian foodservice industry.

The finalists will also cook an original creation and work with a food photographer to see their dish and recipe come to life and be published in the annual Fonterra Proud to be a Chef yearbook.

Judging throughout the program is conducted by a panel of industry professionals including chefs, educators and representatives from the Australian Culinary Federation and Fonterra Foodservice.

Entries for the 2016 program are open until 31 October and all passionate apprentice chefs in Australia are encouraged to enter via


Leave a comment

Your email address will not be published. Required fields are marked *