Fonterra’s Proud to be Chef mentoring program has been running since 1996, which gives aspiring apprentice chefs from all over Australia the opportunity to win a world class International Culinary Scholarship.
This year 32 apprentice chefs participated in 4 days of culinary experiences such as workshops, masterclasses with industry leaders and dining in prominent restaurants. The final challenge was a cook-off at William Anglis Colleage and a presentation night in which several finalists where honoured with special awards.
The $7,500 Fonterra Proud to Be a Chef International Culinary Scholarship for 2018 was awarded to Rebekah White from The Byron at Byron Resort & Spa, Byron Bay, NSW.
Fonterra’s Foodservice Executive Chef Peter Wright said “Rebek was very well organised and a natural born-leader. Over the four days of mentoring, people’s true colours shine through and Rebekah was so impressive that the decicion to award her the scholarship was unanimous from all the judges”.
Other awards such as the Best Savoury Dish at the cook-off event went to Sam Lawrie from Long Chip, Sydney, for his miso butter ramen. The award for Best Sweet was to Josh Nickl from Gumnut Patisserie in the NSW Southern Highlands for a cheesecake with mango gel.
This program will continue to “create culinary leaders of tomorrow through the recognitions, profressional development and ongoing support of today’s apprentices” says Foodservice Channel Marketing Manager, Kym Gill.