Fonterra Foodservices announces successful finalists for Proud to be a Chef 2010

 

Four New Zealand apprentice chefs have been selected to be part of a group of 34 third or fourth year apprentice chefs from across Australia and New Zealand to participate in the prestigious Fonterra Foodservices Proud To Be A Chef 2010 program.

 

Designed to publicly recognise and reward the dedication and commitment of Australia’s best and brightest apprentices, Fonterra Foodservices Proud To Be A Chef gives those selected the opportunity to participate in two days of master classes at William Angliss Institute in Melbourne from 3 to 4 March 2010, conducted by top Australian and international chefs, produce experts and sommeliers.

 

The four New Zealand apprentice chefs are:

 

All were selected as finalists by an expert panel of industry professionals on their demonstrated passion to foodservice, aspirations, goals and commitment to chefing.

 

In her application Ms Osborne said she was proud to be a chef because it had always been her dream to be a chef and cooking for people had always been a joy.

 

“I am completely devoted to this industry and love that I can produce something from raw ingredients, turning something ordinary into something beautiful,” she said.

 

Mr Christensen said he was proud to be a chef because he enjoyed learning new skills on a daily basis and being able to demonstrate those skills.

 

“I enjoy the challenges that come with each day, whether it be writing a special menu, contributing menu ideas, organising functions or completing service for 100 plus people without making a mistake,” he said.

 

 

Troy Hudgson, Fonterra Foodservices Channel Development Manager, said this year’s successful applicants reflected the diversity of Australian and New Zealand apprentices.

 

 “We have a mix of young adults and mature-aged students across quite a range of ethnic backgrounds and even several second-generation apprentices who have inherited their parents’ passion for cooking,” he said.

 

“As always, Fonterra is pleased to be able to support the industry by extending this opportunity to our most promising apprentices.”

 

The four New Zealand apprentices will join the other finalists in Melbourne for the March Fonterra Foodservices Proud To Be A Chef Masterclasses, with transport, transfers, meals and accommodation all paid for.

 

Masterclass tutors will include Eric Teo from Mandarin Oriental, Singapore; Shane Delia, co-owner of Melbourne’s iconic Maha Bar and Grill; and Peter Howard, one of Australia’s most recognised food and wine experts.

 

The apprentice judged to show the most potential and aptitude during the Masterclasses will receive the once in a lifetime opportunity of a two week internship at Mandarin Oriental, Singapore under Eric Teo’s guidance.

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For further information, contact:

Libby Hay

Fonterra Communications

Mobile: 0419 326 150

 

 

 

§   Fonterra is one of the world’s largest dairy companies, with global annual revenues of about NZ$17 billion*.

§   Trading in 140 countries, Fonterra generates over a third of international dairy trade.

§   Globally, Fonterra’s portfolio includes dairy ingredients, liquid and powdered milks, cultured foods and yoghurts, butter, cheese and specialty foodservices products.

§   Its Australian and New Zealand consumer foods business has revenues of A$3.3 billion, employs 3,500 employees and collects 21 per cent of Australia’s milk supply.

§   Fonterra’s brands are market leaders across Australia and New Zealand, including Anchor, Anlene, Brownes, Connoisseur, Fresh n’ Fruity, Mainland, Perfect Italiano, SKI, Tip Top and Western Star.