Fonterra Foodservice has announced the 32 finalists for 2018 Proud to Be a Chef.
All applicants for the program were evaluated based on their demonstrated culinary passion, aspirations, goals and long-term commitment to becoming a chef, as well as an original recipe submission.
The 32 finalists will be flown to Melbourne next February to participate in an all-expenses paid four-day program of events including masterclasses with top industry professionals, further educational and mentoring opportunities, field tours and dining at some of Melbourne’s best restaurants.
“I’d like to thank everyone who took the time to apply for next year’s program and extend the warmest congratulations to our 32 finalists,” says Fonterra Foodservice channel marketing manager Alastair McCausland.
The finalists are:
Kristhel Bajaro from Blackbird Bar & Grill, QLD
Jacqueline Booker from Blackbird Bar & Grill, QLD
Phillip Bromham from Shadowfax Winery, VIC
Jason Bromley from Gumnut Patisserie, NSW
Emma Cook from RACV City Club, VIC
Sarah Cremona from Saint Crispin, VIC
Harry Cuthbertson from TasTAFE Devonport, TAS
Darcy Dawes from Edinburgh Hotel and Cellars, SA
Ashley Dixon from Otree Restaurants & Receptions, VIC
Abby Goodwin from Tweed Heads Bowls Club, NSW
Naomi Hassett from Star Gold Coast, QLD
Renee Jones from La Maison restaurant, VIC
Hyun-Gyu (Allen) Jung from The Gunshop Café, QLD
Tabitha Khoo from Ribs and Burgers, WA
Samuel Lawrie from Long Chim Sydney, NSW
Thao Le from Crown Melbourne, VIC
Jeremy Lovli from Queensland Institute of TAFE, QLD
John McHugh from Sofitel Brisbane Central, QLD
Cameron Murden from Bankstown Sports Club, NSW
Michelle Murray from The Olde Bakehouse, NSW
Hannah Newnham from Popla Bellingen, NSW
Josh Nickl from Gumnut Patisserie, NSW
Jim Parker from Crown College Culinarium, VIC
Alexander Paterson from Amora Hotel Riverwalk, VIC
Rath Tha Pau from The Star Culinary Institute, Gold Coast QLD
Jason Pham from The Star Casino, NSW
Christopher Russo from Sea Level Cronulla, NSW
Laura Skvor from Georgie Bass, VIC
Jarrod Smith from Muse restaurant, NSW
Tran Vo from North Metro TAFE, WA
George Wintle from Oakridge Wines, VIC
Alicia Wright from Intercontinental Hotel Group, WA
The winner will receive the $7,500 Proud to Be a Chef International Culinary Scholarship which is presented to the finalist at the gala dinner. The scholarship is tailored to their personal interests and goals as a professional chef.