August 20, 2018

Supporting the culinary leaders of tomorrow

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.

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.

Proud to Be a Chef – Australia’s number one foodservice mentoring program – is designed to help create tomorrow’s culinary leaders through the recognition, professional development and ongoing support of today’s apprentices.

A judging panel will select 32 finalists who will be flown to Melbourne in February to take part in an all-expenses-paid four-day mentoring program, which will include field tours, skills workshops, dining at prominent restaurants and educational masterclasses with industry leaders.

At the end of the program, the standout apprentice will be awarded an international culinary scholarship tailored to their personal interests and professional goals.

This year’s mentors are Scott Pickett, chef/owner of the Pickett & Co restaurant group which includes the recently opened Matilda, and Christy Tania, internationally acclaimed pastry chef and owner of Glacé Dessert Artisanal.

Check it out - here.