Every year we select a group of Australia’s most talented apprentice chefs to participate in our Proud to be a Chef program. It’s part of our commitment to the foodservice industry and culinary standards in Australia.
Proud to be a Chef is a diverse and fast-paced mentoring program led by inspirational, Australian masterchefs, and gives each finalist the chance to foster life-long relationships within the foodservice community.
The winning apprentice receives a culinary scholarship tailored to their personal interests and goals as a professional chef.
The next 32 aspiring culinary leaders have now been chosen from around Australia for a fast-paced mentoring program with acclaimed Iron Chef and Anchor Food Professionals Executive Chef – Mark Normoyle, Executive Pastry Chef and Founder of Kōri Ice Cream – Joane Yeoh, and Executive Chef of Omnia Bistro and Yugen Dining and Tea Bar – Stephen Nairn.
For the 20th-year, 32 apprentice chefs from all over Australia have participated in a truly life-changing experience – Fonterra’s Proud to be a Chef mentoring program.
Our Proud to Be a Chef program is celebrating its 20th anniversary this year, and culinary apprentices from all over Australia will once again have the chance to participate in a life-changing experience.