Fonterra Foodservices : Promotions : Proud to be a Chef

Proud To Be A Chef 2009: A launchpad for success

Fonterra Foodservices congratulates our 2009 participants:

Jamie Ball, Salt Water Grill (NSW)
Alison Bell, Acquolina (VIC)
Charlene Betts, Novotel (QLD)
Anthony Brown, Sydney Dance Café (NSW)
Megan Buchanan, The Starfish Deli (NSW)
Patrick Cape, Euro Lounge (NSW)
Kan Damur, Le Moulin Noir (VIC)
Crystal Dumais, Max's (VIC)
Karl Edmonds, Zinc at Fed Square (VIC)
Felicity Goodchild, The Brass Tavern (VIC)
Ellis Harwood, Sydney Turf Club (NSW)
Mary Hibbs, Burke & Wills Mototr Inn (QLD)
Kieran Hoop, Balzarri (VIC)
Danielle Koncz, David's Trattoria (NSW)
Johnathan Loutsos, Crowne Plaza Norwest (NSW)
Alex Lynn, Karma Waters (QLD)
Warren Maggs, World Restaurant & Bar (VIC)
Zoe McIver, Barocca (ACT)
Matthew Ouwerkerk, The European (VIC)
Michael Parris, Sprout Café (QLD)
Grant Peters, Café Sydney (NSW)
Luke Putrino, Aria Restaurant (NSW)
Jamie Quarrier, Water Gardens Hotel (VIC)
Dianne Ray, Peter Ford Catering (VIC)
Harris Ryan, Richmond Hill Café & Larder (VIC)
Jack Seidler, Buffalo Club (QLD)
Jesse Teh, Quay Grand Suites (NSW)
Robin Turner, Café Nova, (VIC)
Eliza Upward, Casaurina Estate (NSW)
Julie Votano, Guillaume at Bennelong (NSW)

Melbourne Food & Wine Festival in March was the setting for Fonterra Foodservices' inaugural masterclass of the reinvented Proud To Be A Chef program.

Designed to publicly recognise and reward the potential shown by our best and brightest apprentices, Proud To Be A Chef provides a terrific launchpad for young chefs.

The 30 apprentices chosen to participate each receive an unparalleled opportunity to strengthen their chefing knowledge and expertise through exposure to leading chefs in this exclusive forum.

Mentoring, instruction and inspiration

For the 2009 masterclass, apprentices from Queensland, New South Wales and Victoria were mentored, instructed and inspired by top Australian and international chefs including:

Philip Howard (The Square, London)
Rycan Clift (Tippling Club, Singapore)
Ben Shewry (Attica, Melbourne)
Justin North (Bécasse and Etch, Sydney)
Alistair McLeod (Bretts Wharf, Brisbane)
Tony Tan (The Unlimited Cuisine Company)

Our apprentices underwent an extensive weekend of hands-on training complemented by informal lunches and dinners providing them with the chance to mingle with foodservice industry leaders.

Major prize winner

Each year one of the participants receives the major prize of a one-month international internship, and for 2009 it was apprentice Robin Turner who suitably impressed the judges and was awarded a placement at The Square in London.

Having just entered his third year of apprenticeship, Robin found Proud To Be A Chef "an amazing learning experience".

"I loved the masterclasses, especially working hands-on with chefs like Ryan Clift," Robin said. "I think it's really important to drive young chefs' passions by spending time with national and world-renowned chefs - it helps us to see the fire in their eyes and where we are going."

Robin added he was "blown away" by the opportunity to work with Philip Howard at The Square in London.

Incredible response

Rene Dedoncker, Global Director of Fonterra Foodservices, was thrilled by the response to Proud To Be A Chef 2009, especially the high standard of participants:

"The standard of young chefs in Australia is incredible and very well represented by the participants in this year's program," Rene said. "Over the weekend, we not only saw the stars in their eyes as they spent time with some of most talented chefs the world has to offer, but also motivation and passion to make it in the industry.

He added: "Proud To Be A Chef has received an incredibly encouraging response from the foodservice industry and we are committed to continuing it as a signature event."

Introduction

What is Proud To Be A Chef ?

Who can enter?

How is eligibility judged?

Major prize

> Proud To Be A Chef 2009: A launchpad for success