Fonterra Proud to be a Chef
Entries Open for Fonterra Proud To Be A Chef 2014

Entries are now open for the 15th annual Fonterra Proud to be a Chef 2014 mentoring program. This all-expense paid apprentice chef competition is held in Melbourne, Victoria, and open to applicants from across Australia.

Throughout its 15 year history Fonterra Proud to be a Chef has established a legacy in the foodservice industry as a unique and rewarding experience for 32 apprentice chefs who are given the opportunity to learn, develop new skills, network and be mentored by some of Australia’s top chefs.

To celebrate its 15th year anniversary the 2014 finalists will undergo four days of master classes and training with:

  • Matthew Macartney, Executive Chef at Chateau Yering and FPTBAC 2002 winner
  • Jake Nicholson, Former Executive Chef at Circa, The Prince and FPTBAC finalist in the late 90s
  • Darren Purchese, Owner and Chef at Burch & Purchese (B&P) Sweet Studio

From Sunday 23rd February 2014, finalists will be involved in master classes, tour the Yarra Valley, prepare their own dish for photography and publication, and dine at award winning Melbourne restaurants.

One standout apprentice will receive the major prize of $7,500 to spend on an international culinary paid placement, tailored to their aspirations as a professional chef.

Fonterra Proud to be a Chef coordinator Carolyn Plummer said, “Over the past 15 years Fonterra has supported over 400 trainee chefs through the program who have  gone on to pursue successful careers in foodservice. The Fonterra Proud to be a Chef program is the ultimate culinary experience for apprentice chefs.”

Fonterra Proud to be a Chef has an impressive list of alumni including George Calombaris, MasterChef judge and owner of Made Establishment with restaurants Hellenic Republic, St Katherines, PM24, Mama Baba and his newest restaurant Gazi.

Entries for 2014 are now open and all passionate apprentice chefs in Australia are encouraged to enter via or the Fonterra Proud to be a Chef Facebook page

To be eligible, applicants must be aged 18 years and above and enrolled in a culinary course anywhere in Australia as of 27 February 2014. Applicants must be Australian citizens or hold an eligible Australian work visa. Entries close 31 October 2013.