ASHLEE Carter surprised herself and did Margaret River proud by winning the national Fonterra Proud to Be a Chef competition in Melbourne last week.
The 19-year-old apprentice chef was among 32 selected from across Australia to attend the mentorship program and take a shot at winning $7500 to spend on an international paid placement.
After four days of enjoying masterclasses by world-leading chefs and industry experts, visits to top Melbourne restaurants and a cook-off competition, Ms Carter was announced as the stand-out apprentice and prize-winner.
"It was so much of a shock that the girl who was sitting next to me had to nudge me," Ms Carter said.
She was evaluated on her passion and commitment to the food service industry as well as her aspirations and the original recipe demonstrated in the two-hour cooking challenge.
Under pressure, she was able to present an impressive blue cheese sponge with sparkling wine pears, baked hazelnut crumb, a spiced yoghurt shard and chocolate hazelnut pearls.
Asked where she will travel to for her placement, Ms Carter said she was considering Singapore, where she could work with chef Tetsuya Wakuda.
Ms Carter's workplace, Voyager Estate, and her local mentor Amanda Smith at the South West Institute of Technology were thrilled for her.
