Australia's Culinary Excellence to Shine at IKA/Culinary Olympics 2024
/The Australian Culinary Federation proudly announces the participation of two exceptional teams, a youth team and a senior team, in the upcoming IKA/Culinary Olympics
Read MoreThe Australian Culinary Federation proudly announces the participation of two exceptional teams, a youth team and a senior team, in the upcoming IKA/Culinary Olympics
Read MoreWith the release of the CHEFTOP-X™ and BAKERTOP-X™, the interaction between a chef and their equipment just became more efficient than ever.
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Read MoreGold medal glory has been achieved by young talented chef Jimmy Han, 22, who has been revealed as the 2023 Golden Chef of the Year in Australia’s longest running and most credible competition for young chefs.
Read MoreThe top 12 finalist chefs of the 2023 Nestlé GOLDEN CHEF'S HAT AWARD are gearing up for the grand finals, where they will compete for career changing recognition and industry appreciation. The young chefs were selected from regional heats held across Australia and New Zealand from May to July, and soon they will face off in live cook-offs at Fine Food – the leading trade event for the food industry.
Read MoreFor more than two decades, Fonterra’s Proud to be a Chef program has helped to fast-track the careers of almost 800 apprentice chefs, providing an unparalleled opportunity to learn from the best in the business and refine their culinary skills.
In February 2024, 32 apprentice chefs from around Australia will head to Melbourne for a four-day gastronomic adventure, with extraordinary dining experiences, trips to some of Australia’s most famous food-inspired locations, and a fast-paced mentoring program with masterclasses and skills workshops.
One standout apprentice who best demonstrates their passion, dedication, leadership and skills will be awarded a culinary scholarship tailored to their individual aspirations as a professional chef.
Headlining Proud to be a Chef as mentors for 2024 are the acclaimed Mark Normoyle – Iron Chef and AnchorTM Food Professionals Executive Chef, Joane Yeoh – Executive Pastry Chef and Founder of Kōri Ice Cream, and Stephen Nairn – Executive Chef of Omnia Bistro and Yugen Dining and Tea Bar.
“I’m so pleased to have two of Australia’s leading chefs joining me as mentors for next year,” Mark Normoyle said. “They’re really excited to be part of the program and are both heavily committed to developing young chefs which is what Proud to be a Chef is all about. I’m looking forward to hitting the road and visiting TAFES all around Australia to promote the program. As always, I want to make a call-out to all head chefs, executive chefs and restaurateurs to encourage their apprentices to apply for the program – it truly is a life-changing experience that inspires, encourages and educates, and I guarantee your apprentice will come back more passionate and dedicated than ever.”
Joanne Yeoh described Proud to be a Chef as “such a great thing – it’s wonderful to have the opportunity to motivate and educate young apprentices and help equip them to meet the challenges of the kitchen and build a sustainable career for themselves. Being able to invest in them is something I love to do.”
Stephen Nairn said, “I’m absolutely delighted to be participating as a mentor – I always try to do as much as I possibly can to nurture, inspire and develop youngsters who want to be chefs and are passionate about coming into the industry. I think the role of mentor is super-important when you’re in such a challenging industry as hospitality.”
This team joins the esteemed alumni of Proud to be a Chef mentors, including Estelle’s Scott Pickett, Ritz Carlton Executive Pastry Chef Kay-Lene Tan, and Adam D’Sylva of Coda and Tonka fame.
Fonterra Australia’s Foodservice Director Vic Landells said that Fonterra has a proud history of supporting the development of the next generation of culinary leaders.
“We pioneered the Proud to be a Chef program back in 1997 with the objective of nurturing the culinary talent of tomorrow by providing experiences not normally available to an apprentice chef just starting out.
“With a strong focus on mentorship, we aim to teach participants skills they will use for years to come, instil them with greater confidence and a sense that the sky’s the limit,” said Vic.
The proof is in the pudding – with previous winners securing placements with acclaimed chefs including Eric Teo at The Mandarin Oriental Hotel in Singapore, Dan Barber at Blue Hill Restaurant and Thomas Keller at Per Se in New York, as well as Michelin star restaurant El Poblet in Valencia, to name just a few.
”Many in the hospitality industry are doing it tough right now, particularly with labour shortages, so any support we can provide to develop and retain talent in a sector that plays such a huge role in our business, is a win-win,” said Vic.
Fonterra Australia’s Acting Channel Marketing Manager John Zoghbi continued these sentiments adding that, “We’re constantly looking at how we can make subtle improvements to keep evolving the program, improving the overall experience and engagement for our aspiring apprentices.”
John noted that each year is not without its challenges and paid tribute to the customers who support the Proud to be a Chef program as a source for energy and motivation to deliver our best each year.
“While we’re proud to know we have made a positive difference to so many apprentice chefs, there’s still scope for us to be doing more. I would certainly like to think that in another 25 years the program will still be running and having a positive impact on the industry,” said John.
This year the team at AnchorTM Food Professionals has challenged themselves to extend the benefits of the program to more than just the 32 entrants selected as finalists.
Vic Landells provides some context to this, “We’re highly focused as to how we educate, inspire and connect with our audience, using our socials for more than just talking about the program – we want to share in our applicants’ journeys and create a safe collaborative space for like-minded individuals to communicate their passions and ideas.
“Our goal is to ignite a fresh spark of interest in the foodservice world by encouraging more young people and helping them understand what’s possible through the creation of partnerships and connections.”
Applications for Proud to Be a Chef 2024 are open until 11.59pm on 22 October 2023. To enter, applicants need to submit an original recipe using an AnchorTM Food Professionals product and answer questions about their career aspirations. Visit www.proudtobeachef.com for details.
Are you looking for an affordable, natural and high quality vanilla flavour for your business? Look no further than Queen Professional's Bakers Blend range. This Australian made range offers two options: Vanilla Natural Flavour and Vanilla Natural Flavour Paste.
Read MoreEdgell Guacamole is an excellent time-saving option for cafes, restaurants, pubs, and clubs, providing a high-quality alternative. Made from 100% hass avocados, Edgell Guacamole eliminates the hassle and cost of scratch made offerings.
Read MoreThe Aussie Pie Council invites bakers, pastry cooks, apprentices, butchers, and chefs to enter their pies, sausage rolls, and pasties in the longest running and official pie competition in Australia.
Read MoreCongratulations to Patrick O'Brien on being awarded the Medal of the Order of Australia (OAM) for his service to the hospitality industry.
Read MoreSunshine Coast based Kilcoy Global Foods (KGF) has launched a food line dedicated to delivering high quality protein and meal solutions specifically designed for the foodservice industry.
Read MoreOne of the world's leading ethnobotanists has worked with the Australian team that turned Rekorderlig Cider into a global success story and helped build the billion-dollar-plus fruit cider category to create a non-alcoholic beverage that mimics the relaxing and buzzy feeling of alcohol consumption.
Read MoreBirch & Waite is proud to have launched a range of smooth, creamy, indulgent sweet sauces to be poured or dipped with desserts or added to beverages.
Read MoreSPC Food Solutions has introduced three products in its Fruit Cups range for the convenience market.
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