Entries for Fonterra Proud to Be a Chef will close on 31 October.
The competition gives culinary apprentices from all over the country the chance to be one of 32 participants in the program.
“Fonterra Proud to Be a Chef brings together talented apprentice chefs and provides them with skills they won’t otherwise have – not just cooking skills but also media training, mental health and wellbeing, and general life skills to help them take their careers to the next level,” says Fonterra foodservice channel marketing manager Alastair McCausland.
Alastair cautions that although there are just a few weeks left to get your entry in, it’s important not to rush your application – instead, you should take care to answer all sections as carefully and comprehensively as you can.
“Your application is your chance to impress upon our judges your suitability as a candidate for the program, so it’s important to do the best entry you possibly can,” says McCausland. “You should refer to the Proud to Be a Chef website where you’ll find lots of relevant information as well as tips and hints.”
After entries close on October 31, the Proud to Be a Chef judging panel will nominate 32 finalists, to be announced in November, who will participate in the once-in-a-lifetime Proud to Be a Chef mentoring program between February 18 and 22 next year, including masterclasses and ongoing mentoring, field tours, skills workshops, dining at prominent restaurants and educational sessions with industry leaders.
The program culminates in a cook-off and award night announcing the winner of Proud to Be a Chef 2018, who receives an international culinary scholarship tailored to their personal interests and goals as a professional chef.
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.
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