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The four-day program was filled with culinary experiences which included masterclasses with industry leaders and an intense cook-off competition at William Angliss College.
Each year, the Proud to be a Chef program honours several finalists with scholarships and other awards.
Joel Noble, from Quality Training and Hospitality College, received the biggest award of the evening, the Proud to be a Chef International Culinary Scholarship. Valued at $7,500, the Scholarship will help enable Joel to pursue his career ambitions and goals as he continues in his path as a professional chef.
Chef, Peter Wright, fondly reminisced on Joel’s winning dish that got the aspiring chef over the line.
“His [Joel’s] cook-off presentation of a perfectly cooked duck dish with beetroot sauce - which is very difficult to achieve in such a limited timeframe - was exceptional,” Peter said.
The awards didn’t just go towards how good the food tasted - Justin Martin was rewarded for his skills on the ‘gram’, winning the Best Use of Social Media award. The guidelines of the prize involved all finalists being judged on their social posts throughout the event, using the hashtag #PTBAC19.