Christy’s pastry journey began at 23 when she left her career as a Business Project Manager to train at Ducasse Institute Ecole Nationale Superieure de la Pattiserie in France. Christy trained at top international restaurants including the Ritz Hotel in Paris and Michelin starred restaurant L’Espadon. In Australia, Christy worked at Vue de Monde, Jacques Reymond, Om Nom / Adelphi Hotel and the Langham Hotel. Her latest Venture is her own Glace Dessert Artisanal located in Windsor. Glacé is about respecting basic ingredients and evoking the simple joys around eating dessert and cooking.
Peter is recognised as one of Australia’s leading Foodservice experts and internationally as a Global event specialist. Peter has been involved in many major food service projects and events over the past 29 years and has an unprecedented track record for providing the necessary business outcomes. He has organised catering at both the Olympic and Commonwealth games in recent times, and is considered as one of very few in the world with the insights for both planning and executing of cost effective meal delivery at the scope required at an Olympic event.
Growing up in the wine growing region of McLaren Vale in South Australia, Scott was raised in a region famous for its strong seasonal identity as well as its diversity and quality of produce, thus being a great influence on his values as a chef today. Scott is one of Australia’s most exciting chefs with a number of restaurants to his name including his latest edition to the Pickett and Co group being Matilda. Matilda focuses on scaling things back to focus on the core flavour of ingredients. The variety of Scott’s venues highlight his diversity in his cooking skill from informal bistro to elegant fine dining.
32 Proud to be a Chef finalists shall participate in a 4 day all expenses paid event in Melbourne from 24th February 2019 to 27th February 2019.
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.
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.
Two additional winners will also be announced for their outstanding achievement.