The annual Proud to be a Chef program is back in 2016, with entries now officially open.

The mentoring program for apprentice chefs sees 32 finalists selected to take part in an all-expenses paid program, where they will be mentored by industry leaders, have the opportunity to dine at some of Melbourne’s best restaurants, and take part in a series of industry masterclasses, including one hosted by Matteo’s head chef, Buddha Lo.

In February next year, finalists will be flown to Melbourne to participate in the four day event, designed to encourage, reward and recognise future culinary leaders in foodservice.                            

Fonterra director of foodservice, Jeff Dhu, said “The Fonterra Proud to Be a Chef Program is our way of encouraging tomorrow’s culinary leaders through a series of unique activities over the four days. It is a once in a lifetime experience, and the opportunity to work with some of the country’s finest chefs is second to none.”

At the end of the competition, one apprentice will be crowned the 2017 Fonterra Proud to be Chef winner, and will receive an international culinary scholarship tailored to their personal interests and goals as a professional chef. 

Fonterra Proud to be a Chef alumni include George Calombaris, Scott Pickett and Joe Grbac.

As part of the entry process applicants will be evaluated on their demonstrated passion for food servicing, their aspirations, goals and commitment to cheffing, together with a review of their original recipe submission.

All passionate apprentice chefs across Australia are encouraged to stay updated and enter via the Fonterra Academy’s Proud to be a Chef Facebook page,

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