Recognised as one of the pre-eminent apprentice chef programs, 34 of Australia’s most talented and driven apprentice chefs undergo a four-day career changing culinary experience and mentoring program with some of Australia’s top chefs and industry leaders.
Giles Gabutina, was crowned the winner of 2017 Fonterra Proud to be a Chef program on Thursday night. Giles, an apprentice chef at one of Australia’s top restaurants, Tetsuya’s, said “the whole experience has given him the chance to grow both as a chef and individual, and become more confident in himself.”
Jeff Dhu, Director of Foodservice said the Proud to be a Chef program is an important part of what we do - it enables us to give back to our industry in a meaningful way and make a significant difference to the lives of these young apprentices.
“With an estimated 28,000 chefs and cooks in demand across the nation over the next four years, this Proud to be a Chef gives back to the hospitality industry through fostering the next generation of culinary talent, as well as familiarising them with our great dairy foods and brands such as Western Star, Anchor and Perfect Italiano products,” says Jeff.
First prize sees Giles receive a $7,500 international culinary scholarship tailored to his personal interests and goals as a professional chef.