NSW APPRENTICE CHEF SONJA DAWSON WINS
THE 2012 FONTERRA FOODSERVICE PROUD TO BE A CHEF PROGRAM
The winner of the Fonterra Foodservice Proud to be a Chef program was announced last night at award-winning Melbourne restaurant PM24.
NSW finalist, Sonja Dawson, from Ryde TAFE was awarded first place in the program, walking away with an international culinary sponsorship tailored to her personal aspirations as a chef.
Sonja, who is now in her third year of her apprenticeship at The Bathers Pavilion in Balmoral Beach in Sydney, said she was proud to be showing the world what Waverton’s apprentice chefs have to offer the culinary industry and was overwhelmed by the experience to pursue such a unique opportunity.
SA finalist, Nathan Freeman, from TAFE SA and WA finalist, Georgia Ramsay, from Margaret River Education Campus, won second and third place respectively.
The competition is designed to publicly recognise and reward the dedication and commitment of apprentice chefs, giving 32 finalists from across Australia and New Zealand the opportunity to experience three days of master classes delivered by world-leading chefs and experts.
This year, finalists had 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[b/],
• [b]Pierrick Boyer, executive chef at Le Petit Gateau, and
• Peter Wright, National President of the Australian Culinary Federation.
• Philippe Mouchel, executive chef and co-owner of PM 24,
• Adam D’Sylva, executive chef and co-owner of Coda Bar and Restaurant[b/],
• [b]Pierrick Boyer, executive chef at Le Petit Gateau, and
• Peter Wright, National President of the Australian Culinary Federation.
The master classes were part of an all expenses paid trip to Melbourne, where applicants were wined and dined at award-winning Melbourne restaurants.
Finalists were evaluated on their performance throughout the master classes and their demonstrated passion for foodservice.
Fonterra Foodservice Proud to be a Chef co-ordinator, Carolyn Plummer, said this year’s competition was fierce and that the innovation and enthusiasm that was displayed throughout the program was inspiring.
“Fonterra is proud to support the best and brightest Australian and New Zealand apprentice chefs and mentor their passion in this unique program, which is now in its 13th year.”
Mrs Plummer says there is also strong support from the industry for the program.
Industry greats such as George Colambaris, MasterChef judge and owner of The Press Club and Matthew Macartney, executive chef at Chateau Yering are just two of the competition’s alumni.
Applicants could apply via the www.facebook.com/proudtobeachef Facebook page for the first time this year. Applications will open again in September 2012.
Finalists were evaluated on their performance throughout the master classes and their demonstrated passion for foodservice.
Fonterra Foodservice Proud to be a Chef co-ordinator, Carolyn Plummer, said this year’s competition was fierce and that the innovation and enthusiasm that was displayed throughout the program was inspiring.
“Fonterra is proud to support the best and brightest Australian and New Zealand apprentice chefs and mentor their passion in this unique program, which is now in its 13th year.”
Mrs Plummer says there is also strong support from the industry for the program.
Industry greats such as George Colambaris, MasterChef judge and owner of The Press Club and Matthew Macartney, executive chef at Chateau Yering are just two of the competition’s alumni.
Applicants could apply via the www.facebook.com/proudtobeachef Facebook page for the first time this year. Applications will open again in September 2012.
