At Every Turn.

An Apprentice Chef program like no other. Entries for the 2019 program open in August.
View them here



The Fonterra Proud to be a Chef program recognises, develops and supports apprentice chefs to become the culinary leaders of tomorrow.

Investing in the foodservice industry at a grass roots level assists in the continuous improvement and development of culinary standards and professionalism in Australia.

Each year, Fonterra Foodservice provide the opportunity for 32 aspiring, young apprentice chefs to embark on a remarkable culinary experience. In February 2019, finalists will fly to Melbourne for a 4-day food adventure, introducing apprentices to a series of extraordinary dining experiences and trips to some of Australia’s most famous food inspired locations.

Proud to be a Chef is a diverse and fast-paced mentoring programme led by 3 inspirational, Australian masterchefs. Previous guests and masterchefs have included 2018 mentor chefs George Colambaris, Anna Polyviou, Teague Ezard, Josh Pelham, Darren Purchese, Adam D’Sylva and more.

Over 460 apprentice chefs have participated in the Proud to be a Chef program since it's commencement in 1996. At the conclusion of the program each year, the judges and masterchefs select one apprentice to award an international culinary scholarship for their demonstrated commitment to their profession and their passion for food. Past recipients include:

  • 2018 Rebekah White
  • 2017 Giles Gabutina
  • 2016 Jake McKenzie
  • 2015 Mitchell Tucker
  • 2014 Ashlee Carter
  • 2013 Jacob Hoskin
  • 2012 Sonja Dawson
  • 2011 Keryn van Kempen
  • 2010 Kate Ager
  • 2009 Robin Turner
  • 2004 Matthew Morris
  • 2003 Jonathon Kemble
  • 2002 Matthew Macartney
  • 2001 Candice Webber
  • 2000 Megan Knapp
  • 1999 George Calombaris
  • 1998 Karena Dunn
  • 1997 Rebecca Studer

From all over Australia

All Expenses paid

Master chefs
Learn from industry greats

International Prize
Choose your destination

The Experience

Giving back to the industry

Our goal is to Encourage, Reward and Recognise future culinary leaders in foodservice.

  • ExperiencesOffer extracurricular experiences to apprentice chefs.
  • RelationshipsProvide the opportunity to develop relationships with current and future chefs and educators.
  • EducationLearn how to get the most from dairy products in a commercial kitchen.

Frank Camorra

Born in Barcelona, Frank Camorra has leveraged his roots and translated traditional Spanish Tapas cuisine to suit the streets of Melbourne. Initially training under industry greats such as Guy Grossi, Frank returned to Spain, soaking up as much knowledge and inspiration as he could. Armed with technique and passion, Frank opened MoVida and went on to channel its success with MoVida Next Door, MoVida Aqui and the newly opened MoVida Bali.

Tony Twitchett

Tony Twitchett started his culinary career as an apprentice at the Stokehouse in St Kilda learning from the likes of Michael Lambie, Paul Raynor and Jean Gorde Allen. He began to work his way up in the kitchen and travelled across South-East Asia, developing a love for the cuisine and its flavours. Tony continued his relationship with Michael Lambie at Circa, and then again at Taxi Dining Room where he now takes on the role of Executive Chef.

32 Fonterra Proud to be a Chef finalists shall participate in a 4 day all expenses paid event in Melbourne from 18th February 2018 to 22nd February 2018.

Highlights of the program will include:
  • MasterclassesA mixture of hands on and demonstrative classes will
    ensure finalists leave the program with more skills and
    culinary knowledge than when they arrived.
  • Fine diningThe program aims to expose the finalists to a range of dining styles and cuisines and a chance to experience the other side of the kitchen, in restaurants that are often unattainable on an apprentice chef’s wage

Who can enter?

Apprentice chefs that are passionate about food, are committed to the foodservice industry and love to learn and try new experiences should enter the program.

To be eligible for entry you must be:
  • An apprentice chef aged 18 years or older as at 18th of February, 2018
  • Enrolled in a Government recognised cooking course at the date of entry into the competition
  • A resident of Australia
  • Successful applicants may be subject to reference
    checks as part of the entry criteria

How to Apply

To complete the form, you’ll need to upload an original recipe that includes a Fonterra product as a Word doc or PDF. It is optional to upload a photo of your dish.
Your recipe must meet the following requirements:
  • Includes at least one Fonterra ingredient
  • Prep time is no more than 30 minutes
  • Cook time no more than 2 hours
  • The ingredients you are using will be in season in February next year
  • The recipe serves 2 people
  • The recipe can be made with shared access to specialist equipment (such as deep fryers, blast chillers, circulators)

Download the Fonterra Catalogue here


The Prizes

Grand Prize

International Scholarship

Being selected as one of 32 finalist is an exceptional prize and one standout apprentice shall also be crowned winner of the 2018 Fonterra Proud to be a Chef event, winning  an International Culinary Scholarship tailored to their individual aspirations as a professional chef.

Award for Participation and Dish

Two additional winners will also be announced for their outstanding achievement.

Congratulations To Our Finalists For 2018

  • Kristhel Bajaro from Blackbird Bar & Grill, QLD
  • Jacqueline Booker from Blackbird Bar & Grill, QLD
  • Phillip Bromham from Shadowfax Winery, VIC
  • Jason Bromley from Gumnut Patisserie, NSW
  • Emma Cook from RACV City Club, VIC
  • Sarah Cremona from Saint Crispin, VIC
  • Harry Cuthbertson from TasTAFE Devonport, TAS
  • Darcy Dawes from Edinburgh Hotel and Cellars, SA
  • Ashley Dixon from Otree Restaurants & Receptions, VIC
  • Abby Goodwin from Tweed Heads Bowls Club, NSW
  • Naomi Hassett from Star Gold Coast, QLD
  • Renee Jones from La Maison restaurant, VIC
  • Tabitha Khoo from Ribs and Burgers, WA
  • Samuel Lawrie from Long Chim Sydney, NSW
  • Thao Le from Crown Melbourne, VIC
  • Jeremy Lovli from Queensland Institute of TAFE, QLD
  • Jack McHugh from Sofitel Brisbane Central, QLD
  • Cameron Murden from Bankstown Sports Club, NSW
  • Michelle Murray from The Olde Bakehouse, NSW
  • Hannah Newnham from Popla Bellingen, NSW
  • Josh Nickl from Gumnut Patisserie, NSW
  • Jim Parker from Crown College Culinarium, VIC
  • Alexander Paterson from Amora Hotel Riverwalk, VIC
  • Rath Pau from The Star Culinary Institute, Gold Coast QLD
  • Jason Pham from The Star Casino, NSW
  • Christopher Russo from Sea Level Cronulla, NSW
  • Laura Skvor from Georgie Bass, VIC
  • Jarrod Smith from Muse restaurant, NSW
  • Tran Vo from North Metro TAFE, WA
  • George Wintle from Oakridge Wines, VIC
  • Alicia Wright from Intercontinental Hotel Group, WA
  • Rebekah White, The Byron at Byron Resort & Spa, NSW

Fonterra Family

Western Star Perfect Italiano Mainland Anchor William Angliss Institute

Past Experiences

Hear what some of our past finalists have to say about the Fonterra Proud to be a Chef program