Proud to be a Chef returns for 2023
Australia’s leading foodservice mentoring program is once again set to be one of the highlights of the coming year, as it returns in 2023 to give apprentice chefs from all over Australia the chance to be part of a once-in-a-lifetime culinary opportunity.
Applications open Monday August 1 for Proud to Be a Chef 2023, which is set to take 32 finalists on a four day, all-expenses paid experiential journey running from Sunday 19 to Wednesday 22 February next year.
The event-packed program will embrace masterclasses, skills workshops, dining at prominent restaurants, invaluable networking opportunities with peers, industry leaders and program mentors – and for the first time will include a farm and factory visit to Victoria’s Gippsland region, one of Australia’s dairy heartlands.
The program will culminate in a gala dinner on the Wednesday night, where one outstanding finalist will be awarded the grand prize of a culinary scholarship tailored to their individual aspirations as a professional chef, with further awards presented for best dishes and best use of social media as judged during the four days of activities.
To officially kick off the 2023 program, Fonterra hosted and livestreamed a launch event on Monday 1 August (available to watch online at https://www.youtube.com/watch?v=8E9MU4S8Zl8), which included an overview of the program and live cooking demos from next year’s mentors. Joining the program’s resident mentor, Melbourne chef and restaurateur Mark Normoyle of Anchor Food Professionals, for 2023 is Pastry Mentor Kay-Lene Tan, Head Chef of Tonka, and Savoury Mentor Daniel Giraldo, Group Head Chef at Maha– each of whom have their own unique industry perspectives to impart.
“I was originally born in Columbia, grew up in the US and ended up living in the Caribbean for six years before coming to Australia,” says Maha Group Head Chef Daniel Giraldo. “Those experiences really opened my eyes to the food world, and as a mentor I want to show our finalists where cooking can take you. Obviously you need to learn the foundations, but what’s also very important is life skills and business acumen – it’s not just about peeling potatoes and turning carrots, but about preparing for the future and identifying the skills you need to take you on the next step of your career journey. I want to encourage our finalists to think ahead and recognise the value of longevity, loyalty and hard work which I think are pivotal to success.”
“Proud to Be a Chef is not only a popular program, it’s a very important one in that it gives a unique opportunity to young apprentices within the industry,” says Tonka Head Chef Kay-Lene Tan. “My expertise is in plated desserts, and I like to focus on flavour pairings so that’s something I definitely want to share with our finalists. I’m also a career changer – I started out as a documentary filmmaker and had a self-diagnosed ‘quarter life crisis’ when I was 25, then decided to follow my passion which is pastry. So what I would like to impart to our finalists is the value of pursuing your dream and loving what you do, because when you do what you love you never work a day in your life! It’s all about being tenacious, staying humble and staying curious.”
“As a program without peer in our industry, applying for Proud to Be a Chef is a must-do for apprentices seeking to challenge themselves and advance their careers,” adds resident mentor Mark Normoyle. “Many of our outstanding finalists have gone on to become the next generation of culinary leaders. I say to everyone working in foodservice: if you know of a standout apprentice, encourage them to apply so they have the chance to be part of this truly life-changing experience.”
To enter Proud to Be a Chef, applicants need to complete an online form, submit an original recipe using an Anchor Food Professionals product and answer three questions about their career aspirations. Entries close Monday 31 October 2022. Visit www.proudtobeachef.com for details.
Watch the livestream of the 2023 Proud to Be a Chef launch:
Proud to Be a Chef, 8th August 2022
