Proud to be a Chef finalists announced

22 November, 2017 by
Annabelle Cloros

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.

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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.

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The finalists are:

Kristhel Bajaro from Blackbird Bar & Grill, QLD

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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.