Four NZ apprentice chefs chosen for the Proud To Be A Chef Programme

Thirty-four third or fourth year apprentice chefs from across Australia and New Zealand have been selected to participate in the prestigious Fonterra Foodservices Proud To Be A Chef 2010 programme. The New Zealand apprentice chefs chosen are Rhys Barrington (Christchurch Crowne Plaza), Regnar Christensen (General Practitioner, Wellington), Touvai Poloniati (Jet Park, Auckland) and Melissa Osborne (Auckland). 

Designed to publicly recognise and reward the dedication and commitment of Australia’s best and brightest apprentices, Proud To Be A Chef gives those selected the opportunity to participate in two days of masterclasses at William Angliss Insittute in Melbourne from 3-4 March, 2010, conducted by top Australian and international chefs, produce experts and sommeliers.

“We were thrilled with the response to Proud To Be A Chef 2010 -- the number of entries received were more than double those of last year,” says Fonterra Foodservices Channel Development Manager Troy Hudgson. “This year’s successful applicants reflect the diversity of Australian and New Zealand apprentices – we have a mix of young adults and mature-aged students across quite a range of ethnic backgrounds and even several second-generation apprentices who have inherited their parents’ passion for cooking.”

“As always, Fonterra is pleased to be able to support the industry by extending this opportunity to our most promising apprentices.”

Applicants were chosen by an expert panel of industry professionals on their demonstrated passion to foodservice, aspirations, goals and commitment to chefing.

The 34 successful applicants will fly to Melbourne for the March Proud To Be A Chef Masterclasses, with transport, transfers, meals and accommodation all paid for.

In March 2010 they will participate in two days of master classes with world-class chefs including celebrity chef Eric Teo, from Mandarin Oriental, Singapore; Melbourne’s Shane Delia, co-owner of iconic Maha Bar and Grill; and Peter Howard, one of Australia’s most well-regarded food and wine experts.

At the conclusion of the master classes, one apprentice chef also receives the major prize: a once in a lifetime opportunity of a two week internship at Mandarin Oriental, Singapore under the guidance of Eric Teo. The winner is selected based on their aptitude, commitment and passion for the culinary arts, demonstrated throughout the master classes and in their entry form.

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