Fonterra Foodservice has announced the finalists for the 2018 iteration of Proud to be a Chef—Australia’s number one foodservice mentoring program, which gives culinary apprentices from all over the country the opportunity to be part of a truly life-changing experience.
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,” Fonterra Foodservice Channel marketing manager Alastair McCausland said.
“Proud to be a Chef is all about helping you to take your careers to the next level, so get set to experience four days you won’t forget!”
The program’s administrators and mentors will be working hard behind the scenes between now and February to ensure an action-packed and intensive program for the finalists.
The culmination of the program will be the awarding of the $7,500 Proud to be a Chef International Culinary Scholarship which is presented to the stand-out finalist at the Gala Dinner and tailored to their personal interests and goals as a professional chef.
This year’s winner Giles Gabutina is currently working at the two-Michelin-starred Maaemo in Norway, ranked 61st best restaurant in the world, and also completed a week’s work experience at two-hatted Matteo’s in Melbourne working under 2017 Proud to be a Chef mentor Buddha Lo.