Time is running out, so act now—and get your entry in for Fonterra Proud to Be a Chef before the closing date of 31 October.
Applications for Australia’s number one foodservice mentoring program, which gives culinary apprentices from all over the country the chance to be one of 32 participants in this truly life-changing experience, must be received by the end of this month in order to be considered for the 2018 program.
“Fonterra Proud to Be a Chef brings together talented apprentice chefs and provides them with skills they won’t otherwise have – not just cooking skills but also media training, mental health and wellbeing, and general life skills to help them take their careers to the next level,” Fonterra Foodservice Channel marketing manager Alastair McCausland said.
McCausland cautioned that although the entry deadline is soon, it is important not to rush your application—instead, you should take care to answer all sections as carefully and comprehensively as you can.
“Your application is your chance to impress upon our judges your suitability as a candidate for the program, so it’s important to do the best entry you possibly can,” McCausland said.
“You should refer to the Proud to Be a Chef website where you’ll find lots of relevant information as well as tips and hints’—then be sure to submit your application before the closing date. Don’t miss out on your chance to change your life.”
After entries close on 31 October, the Proud to Be a Chef judging panel will nominate 32 finalists, to be announced in November, who will participate in the once-in-a-lifetime Proud to Be a Chef mentoring program between 18-22 February next year, including masterclasses and ongoing mentoring, field tours, skills workshops, dining at prominent restaurants and educational sessions with industry leaders.
The program culminates in a Cook-Off and Award Night announcing the winner of Proud to Be a Chef 2018, who receives an international culinary scholarship tailored to their personal interests and goals as a professional chef.
Mentors for the 2018 program are Frank Camorra, chef/owner of award-winning MoVida Bar de Tapas; Tony Twitchett, executive chef of Taxi Kitchen Melbourne, esteemed as one of the city’s best restaurants; and Peter Wright, Fonterra Foodservice executive chef.
Entry forms and all relevant information about Proud to Be a Chef (including video interviews with winners, finalists and mentors) can be found online.