APPRENTICE chefs across Western Australia now have less than three weeks to apply for the 17th annual Fonterra Proud to be a Chef mentoring program, with the chance to win the culinary experience of a lifetime.
Thirty-two talented apprentice chefs will be selected to take part in the highly acclaimed, all-expense paid program held in Melbourne in February 2016. Of the thirty-two finalists, one apprentice will receive the major prize - $7,500 to spend on an international culinary paid placement, exclusively personalised to their aspirations as a professional chef.
In February this year, the 2015 Fonterra Proud to be a Chef program saw four finalists from Western Australia take part in the competition and Fonterra expects this number will increase in the upcoming program.
From Sunday 21 October to Thursday 25 February 2016, the finalist group will be presented with the unique opportunity to be mentored by esteemed Australian culinary leaders, Anna Polyviou - Executive Pastry Chef at Shangri-La Hotel Sydney, Josh Pelham - Head Chef at ESP (Estelle by Scott Pickett) in Melbourne and Peter Wright - Foodservice Expert and Global Event Specialist.
Over the four day program, finalists will have the opportunity to dine at award-winning restaurants across Melbourne, whilst culinary master classes and field trips provide a platform for the apprentices to learn and develop new skills from the cream of the crop of the Australian foodservice industry.
The Fonterra Proud to be a Chef program will also enable finalists to network with current Australian culinary leaders with the integration of mentors and past alumni, in addition to creating connections with likeminded apprentice chef peers from across the nation.
Success story alumnus, Ashlee Carter, from Margaret River, is currently gaining experience at Edible Art under Carmelo Bonanno, having used the Fonterra Proud to be a Chef competition as a springboard to further her culinary skillset and career.
Ms Carter impressed the mentors and her fellow contestants during event week when she presented her 2014 competition winning gastronomic creation, a 30 Second Blue Vein Sponge with popping mulled wine pears, baked white chocolate crumb, yoghurt chard and hazelnut and chocolate pearls.
"Before the competition I never would have imagined where I am today and I can't thank the Fonterra Proud to be Chef program enough for helping to progress my career as a chef," said Ashlee.
"I had such a great experience and I would definitely encourage all aspiring Western Australian apprentice chefs out there to apply."
Chef coordinator Carolyn Plummer congratulated Ashlee and shared Fonterra's anticipations for the program now in its seventeenth year, "This wonderful program has cultivated some of Australia's best talent in the food industry, supporting hundreds of trainee chefs since its inception in 1996 and we're thrilled Ashlee is part of our alumni group.
With an impressive list of Proud to be a Chef alumni, including the well-respected and highly regarded George Calombaris, the program enables emerging apprentices to make a name for themselves abroad and extend their skills and expertise in the kitchen.
Judging throughout the program is conducted by an expert panel of industry professionals including chefs, educators and representatives from the Australian Culinary Federation and Fonterra Foodservice.
Entries for this year's 2016 program are open from now until October 31 and all passionate apprentice chefs in Australia are encouraged to enter via www.fonterraproudtobeachef.com.au or the Fonterra Proud to be a Chef Facebook page www.facebook.com/proudtobeachef.
