APPRENTICE chefs in Echuca-Moama have the chance to enter the 2018 Fonterra’s Proud to be a Chef program.
It is Australia’s leading food service mentoring program that provides a life-changing experience to culinary apprentices from all over the country.
Fonterra food service channel marketing manager Alastair McCausland said the focus is on identifying and developing raw talent.
‘‘We aim to provide apprentices with the best mentoring experience possible, not just for the duration of the program, but over the longer term to ensure they stay engaged and inspired about a career in the kitchen,’’ he said.
Each February 32 finalists are flown to Melbourne to take part in the all-expenses paid four-day mentoring program including field tours, skills workshops, dining at prominent restaurants and educational classes with industry leaders.
At the end of the program the standout apprentice is awarded the title of Proud to be a Chef winner and 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 MoVida Bar de Tapas, Tony Twitchett, executive chef of Taxi Kitchen Melbourne and Peter Wright, Fonterra food service executive chef.
“These leading foodservice professionals have made their mark in the industry and are now focused on giving back to the next generation of apprentice chefs – it’s terrific to have them on board,’’ Mr McCausland said.
“The program gives our apprentices the chance to work up close and personal with these mentors through master-classes and in their own restaurants.’’
Apprentices have until October 31 to submit an original recipe, outline where they see themselves in five years, list their culinary achievements and explain what they hope to get out of the program and why they chose an apprenticeship in cookery.
Details at www.fonterraproudtobeachef.com.au