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> 28.03.14 WA APPRENTICE CHEF WINS 2014 FONTERRA PROUD TO BE A CHEF COMPETITION
Ashlee Carter with Peter Wright
FPTBAC 2014 Finalists
FPTBAC 2014 winners and Guest Chefs
WA APPRENTICE CHEF WINS 2014 FONTERRA PROUD TO BE A CHEF COMPETITION
Excited to set off on international culinary placement
The winners of the 15th annual Fonterra Proud to be a Chef program were announced at a gala event attended by some of Australia’s top chefs and leaders of the culinary industry.
Ashlee Carter from Margaret River, Western Australia, was awarded first place in the program, receiving the major prize of an international culinary paid placement tailored to her personal aspirations as a chef.
Ashlee, who studies at the South West Institute of Technology and works at Voyager Estate in Margaret River, said she was overwhelmed to be awarded such an incredible opportunity and was looking forward to showing the world what Australian, and more specifically Western Australian, apprentice chefs have to offer the culinary industry.
Ashlee submitted an impressive original recipe for a 30 second Mainland blue vein sponge with popping mulled pears, a baked white chocolate crumb, yogurt chard and hazelnut and chocolate pearls.
NSW finalist John Agzarian from Raddison Blu Hotel won second place and Michelle Bonetti from Print Hall Perth, Western Australia was awarded third place.
Now in its fifteenth year, the Fonterra Proud to be a Chef program is designed to publicly recognise and reward the dedication and commitment of apprentice chefs.
32 finalists from across Australia took part in three days of master classes in Melbourne, providing them the once in a lifetime opportunity to learn, develop new skills, network and be mentored by some of Australia’s top chefs, including;
Matthew Macartney, Executive Chef at Chateau Yering and FPTBAC 2002 winner
Jake Nicolson, Former Executive Chef at Circa, The Prince and FPTBAC finalist in the late 90s
Darren Purchese, Owner and Chef at Burch & Purchese Sweet Studio
The finalists were evaluated on their participation in the master classes, including their creation of their own original recipe, as well as their demonstrated passion and commitment to the foodservice industry.
Fonterra Proud to be a Chef coordinator Carolyn Plummer said that the standard of the finalists in the 2014 competition was incredibly high, with all the apprentice chefs showing outstanding enthusiasm, originality and creativity.
“Fonterra is proud to support passionate and committed Australian chefs, and through this program we hope we can contribute to growing their education and their careers, as well as encourage them to continue with their culinary passion.”
Ms Plummer also praised the strong support the program receives from the industry, citing the continued involvement of the William Angliss Institute as well as of past finalists such as George Calombaris and Matthew Macartney.
Applications for the 2015 Fonterra Proud to be a Chef program will open in the second half of the year. Updates will be posted throughout the year at: facebook.com/proudtobeachef

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