Apprentices compete for chance to learn from master chefs
Entries are now open for the 2012 Fonterra Foodservice “Proud to be a Chef” competition.
The “Proud to be a Chef” competition gives thirty apprentices from across Australia and New Zealand the opportunity to participate in a series of master classes conducted by world leading chefs.
This year, finalists will have the opportunity to learn from:
Philippe Mouchel, executive chef and co-owner of PM 24,
Adam D’Sylva, executive chef and co-owner of Coda Bar and Restaurant,
Pierrick Boyer, executive chef at Le Petit Gateau, and
Peter Wright, National President of the Australian Culinary Federation.
One standout apprentice will receive the major prize of an international culinary scholarship, tailored to their individual aspirations as a professional chef.
Last year’s winner Keryn van Kempen, received the major prize – an international placement with acclaimed chef Dan Barber at Blue Hill Restaurant in New York.
Ms Kempen said “the advice I received during the Fonterra Foodservice Proud to be a Chef competition was priceless – I was given invaluable insights into the industry and learned skills and techniques that I will carry with me forever.”
Competition alumni include George Calombaris, MasterChef judge and owner of The Press Club and Matthew Macartney, executive chef at Chateau Yering.
Entries for 2012 close on 31 October 2011 and the finalists’ master classes will be held from 27 February-1 March 2012.
See Fonterra Foodservice website for details.