Rebekah White from The Byron at Byron Resort & Spa has won the 2018 Fonterra Proud to be a Chef International Culinary Scholarship.
32 apprentice chefs from all over Australia participated in the mentoring program, undergoing four days of culinary experiences from workshops and masterclasses with industry leaders to dining at prominent restaurants. The experience ended with a cook-off at William Angliss College and an awards presentation.
“Rebekah was very well organised and a natural born-leader,” says Peter Wright, Fonterra Foodservice executive chef. “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.
The award for Best Sweet went to Josh Nickl of Gumnut Patisserie in the NSW Southern Highlands for a cheesecake with mango gel.
“Our focus is on helping to create the culinary leaders of tomorrow through the recognition, professional development and ongoing support of today’s apprentices,” says Kym Gill, Fonterra Foodservice Channel marketing manager.
“Proud to Be a Chef is not about testing or judging young chefs, but rather identifying and developing the raw talent and commitment of those passionate young men and women who want to dedicate themselves to the foodservice industry.”