The finalists for the 15th annual Fonterra Proud to be a Chef (FPTBC) Mentorship program have been announced, and there are 32 apprentices in the running to win an international work placement opportunity, tailored specifically to their career aspirations.

From February 23 to 27, 2014, the finalists – from across Australia – will attend four days of masterclasses in Melbourne, delivered by leading chefs and industry experts, will also visiting some of the city’s best restaurants. The all expenses paid trip will allow the finalists to learn, develop new skills and be mentored by industry professionals including:

• Matthew Macartney, Executive Chef at Chateau Yering and FPTBAC 2002 winner
• Jake Nicolson, 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

The Fonterra Proud to be a Chef program recognises and rewards the dedication and commitment of apprentice chefs, with one standout finalist winning the major prize of $7,500 to spend on an international culinary placement, tailored to their individual career aspirations. This year’s winner, Jacob Hoskin, undertook placement at two of the world’s top 100 restaurants: In De Wulf in Dranouter, Belguim and Restaurant Relæ in Copenhagen, Denmark.

Fonterra Proud to be a Chef coordinator, Carolyn Plummer, said both the standard and number of entrants for the 2014 program were exceptionally high.

“The mentorship program provides apprentice chefs with an exciting and unique opportunity to gain experience beyond their regular work environment and be taught and inspired by some of Australia’s culinary icons,” she said.

Source: http://www.hospitalitymagazine.com.au