Getting into Halloween with this pumpkin seed praline, cinnamon cream, & cardamom crumble by 🎃
Proud to be a Chef 2023: Culinary experiences at every turn - Applications are open 1st August - What is Proud to be a Chef? http://www.proudtobeachef.com
Proud to be a Chef recognises and rewards the vital contribution that chefs make to our industry. Proud to be a Chef 2021 will see another 32 apprentice chefs from across Australia participate in hands-on mentoring and inspirational master classes with some of Australia's best Chefs and mentors including Chef Mark Normoyle, Daniel Giraldo and Kay-Lene Tan. Finalists will receive return flights to
Melbourne, with three night's hotel accommodation and dine at award winning Melbourne restaurants. You will also have the chance to mix with industry leaders and work with a food photographer to bring an original recipe to life.
Getting into Halloween with this pumpkin seed praline, cinnamon cream, & cardamom crumble by 🎃
One of our favourite days.. 🍝🤤
📍Vin Populi, Perth
📍Red Ruby Flamingo, Adelaide
📍Restaurant Leo, Sydney
📍Tipo 00, Melbourne
Thank you to every chef who took the time to apply for – cheers to you 🥂
Ben brought his dish 'Shades of Green' to life with Anchor Whipping Cream & Western Star Unsalted Butter 💚 See the full recipe (https://bit.ly/3ZZcCuY) to help you get inspired to write your own recipe for your application!
Today we're celebrating food – the thing that bonds chefs, families and communities together. Inspired by sharing, educating, and heroing Torres Strait Indigenous food ❤️🩹
You have 1 more week to whip up your remaining application for 🌟 Don't miss out! Download the application form at https://bit.ly/3tvIJGk
⚠️Updated Application Process
We recognise that there have been some issues with the Proud to be a Chef website and the application process.
We want to make sure you don’t miss out on this amazing experience! To ensure you are still able to complete and submit your application, we have an application form for you to download at https://bit.ly/3tvIJGk
Swipe for more info on how to complete your application!
Fill out your application form and email to [email protected]
DM us for any assistance!
Scallops + butter = 🤌 Gabriel created his dish 'Seared Scallops with Sweet Miso Paste' with Western Star Unsalted Butter. Check out his recipe at https://bit.ly/48ngw4p
Applications for PTBAC close soon! If you're struggling with your application, we have 4 easy questions you can ask yourself to inspire your answers 📝
Get to know our Proud to be a Chef sweet mentor 🙌 We can't wait to learn more from her during the program! You want to be in the room – apply now online to be a part of at proudtobeachef.com
Jack got creative with Anchor Culinary Cream and Western Star Unsalted Butter for his PTBAC dish 👏 You can see his recipe at https://bit.ly/3Lw4JqV
Chef Mark has some absolute bangers for you to get in the mood and inspired while writing your recipe for your application 🎶 Link in our bio
Head to proudtobeachef.com to start or continue your application now!
Chef Mark has been out visiting some incredibly talented chefs studying in TAFEs across Australia – we can't wait to see the exciting dishes developed! Here's some of Mark's quick tips on developing your own recipe for your application 📝
Living in Queensland with its hot Tropical climate provided the perfect setting to inspire me with creating this refreshing dish. I started thinking of the seasoning of the ingredients to start. The flavour, and the colour – what works well with Barramundi and that’s how I come up with the Lemon Pearls and the crispy skin to add some crunch. The ingredient I enjoyed using the most is the lemon for making the lemon pearls! I was thinking how can I make it different and ensure the textures and flavours pop, but compliment the barramundi.
This dish is totally different to what I normally make at home or work. Exploring different cooking techniques was hard and I had to push myself, but I have learned so much and it's all about practice.
Lemon Barramundi by Phannika 🍋
Feeling inspired? Apply for Proud to be a Chef today at https://www.proudtobeachef.com/au/en/signup.html
We believe in investing in the next generation of culinary leaders! The Proud to be a Chef program is an incredible all expenses paid 4 days of culinary experiences, friendship, mentorship and skill-building.
Know an apprentice chef who would be perfect for this program? Head to proudtobeachef.com to find out more!
Get inspired! Nicole used Anchor Cream Cheese, Perfect Italiano Smooth Ricotta & Western Star Unsalted Butter in her PTBAC dish "Semolina Cake" 🍋 Check out her full recipe here: https://bit.ly/3LvsfEa
Hear a bit more about Chef Stephen's background and inspiration behind Yugen and OMNIA 🌟 We're so excited to have Chef Stephen joining us at Proud to be a Chef 2024 and sharing his wealth of experience and knowledge!
Fuel your passion by learning from some of the best up and coming chefs in the industry! Join our resident mentor Chef Mark Normoyle, Chef Stephen Nairm & Chef Joane Yeoh at Proud to be a Chef 2024 🌟
Head to proudtobeachef.com to apply now!
R U OK? A conversation can change a life. Mental health in our industry can be tough to talk about – today is a day to remind ourselves to meaningfully connect with the people around us and start a conversation with those in their world ❤️🩹 You never know how much that conversation could help someone who is struggling
Food & Wine – name a better combo, we'll wait... Check out a few of our favourites across Australia 🍷
📍Marion Wine Bar, VIC
📍Bar Messenger, NSW
📍Madalenas Bar, WA
📍Leigh Street Wine Room, SA
📍Maeve Wine Bar, QLD
“The inspiration to cook this dish comes from it being the first dish that I was responsible for in the kitchen, at Long John Pickles. It was my first real experience in the kitchen cooking and not just prepping side dishes.
The dish uses Wattlebank oyster mushrooms which are local to my area. Using ingredients from the area is a passion of mine, and making this dish is a great way to utilise these elements.
I think this pie is delicious, I particularly enjoy the flavour of the mushrooms and ricotta. I had to make sure we had all of the elements for the pie cooked off and ready for baking.”
Mushroom Pithivier by Chloe 🍄
Apply for Proud to be a Chef today! Link in our bio ☝️
Needing dish inspiration? Our childhood can bring out the best dishes! You can't beat a meal that comes straight from the heart 💛
“Tonight’s dinner. Hainanese chicken rice. Made for my sister who is visiting. I get asked a lot where makes the best chicken rice in [insert city here] but to be honest I wouldn’t have a clue. It’s probably the dish I’ve eaten most in my life - probably thousands of times since I was a kid - but I’d say less than a dozen times out at a restaurant/hawker centre. To me this is always homemade food.” –
"Ultimately you need to be passionate, that's the most important thing" – the incredibly inspiring Chef Stephen Nairn sharing on his journey! We can't wait to learn more from him during our Proud to be a Chef 2024 program
Apply now at proudtobeachef.com
Our PTBAC 2024 sweet mentor chef, Joane is a testament to how important it is to build relationships with mentors and those who your can learn and grow from 👏
Apply now at https://www.proudtobeachef.com/au/en/signup.html
“My Parmesan and herb crusted lamb dish is a nostalgic tribute to childhood memories and rustic flavours. I wanted to create a comforting and familiar experience, where each bite brings the warmth of home and simplicity. With lamb being a popular Sunday roast protein in my household, I decided to take that familiar taste of roast lamb and vege and put a spin on it.”
Parmesan & Herb-crusted Lamb Rack by Erik 🔥
Apply for Proud to be a Chef today at proudtobeachef.com !
Let's get Swicy! What does “swicy” mean? Basically a collision between sweet and spicy.
South Korean cuisine features plenty of swicy options and thanks to a growing interest in Korean cooking, swicy food seems to be getting singled out for some good attention in the months ahead. Whether South Korea-inspired or not, swicy is a trend to watch.
Announcing our Proud to be a Chef 2024 Mentors!
We are so excited to have and joining us and sharing their expertise to the future culinary leader of our industry. You do not want to miss this!
Follow us to hear more from Chef Joane and Chef Stephen!
Apply now at https://www.proudtobeachef.com/au/en.html 👈
Filipino cuisine is on the rise thanks to some amazing chefs like Chef Ross and his team at Serai in Melbourne!
A Ken-sational treat from . These Barbie Dumplings are perfect for any Barbie Dream house or Mojo Dojo Casa house this evening 💖🥟
It's time to fuel your passion 🔥
Apply at proudtobeachef.com
Applications are open now!
We can't wait for another 4 days of adventure, community, mentorship, skill-building, dining experience and so much more 🤩
Apply at proudtobeachef.com
Ignite your culinary creativity 🔥
These are 4 of the most innovative restaurants in Australia!
📍The Summertown Aristologist, Adelaide
📍Franklin Dining Room & Bar, Hobart
What inspires you? 👇
It's not winter without a honey glazed ham 🍯 Check out Chef Calum’s Honey and Five Spice Glazed Ham from The Pie Room cookbook
📷 & ham:
Be in the know for — register your interest now at the link below 👇
Are you ready for PTBAC 2024?!
We can’t wait for another 4 days of community, mentorship, skill-building, dining experiences and more!
Applications open soon – register your interest now at https://w1fy9z6f8cj.typeform.com/to/mYBybGPK🤩
“The chefs I most admire, all make a conscious effort to be sustainable in their food. Food historically has always come with issues, whether it be harsh weathers, socioeconomic impacts or cultural differences. As chefs, we are constantly having to problem solve, and it is this aspect which I most enjoy!
For my dish, I gave myself the challenge of using every component of an ingredient, being as sustainable as possible. Whether it’s the pistachio shells to smoke ricotta or duck neck bones for a Jus, I used everything.”
Purple Duck by Ethan 💜
Challenge new dining experiences 🍽
Take for example – creating a dining experience around community and challenging strangers to eat together with their dinner-party-style, shared table environment.
What other dining experiences have you been intrigued by?
“My dish is inspired by a high tea 🫖
I started my dish knowing that I wanted to do a tea cheese cake. From there, I researched flavours that went well with earl grey and kept coming across extravagant high teas, so I decided to try to incorporate those elements and flavours onto the plate.
This dish is different to my usual style as I normally wouldn’t try to make a whole experience/meal into a single dish but I’m glad that I did try it as it opened my eyes to a new way of thinking about a dish. I enjoyed working with cream cheese the most as I’ve found out just how different it can be to work with depending of how it’s made by the manufacturer.”
Earl Grey Infused Cheese Cake by Amity 🍰
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Each year, Proud to be a Chef provides the opportunity for 32 aspiring, young apprentice chefs to embark on a culinary experience like no other. In 2019, Proud to be a Chef celebrates its 20th anniversary providing apprentices priceless opportunities, insights and the chance to foster long term relationships within the foodservice industry.
Finalists will fly to Melbourne for an all-expenses paid 4-day food adventure, designed to recognise, develop and support our future culinary leaders in foodservice. The program will introduce apprentices to a series of extraordinary dining experiences, up-skilling workshops and trips to some of Australia’s most famous food-inspired locations.
At the end of the program, one apprentice will be selected to receive an international culinary scholarship tailored to their personal interests and goals as a professional chef. Whether they aspire to gain experience at the top restaurant in the world, or test their patisserie skills in Paris, the program works at making their culinary dream a reality.
Proud to be a Chef extends entry to apprentices from all kitchens including pubs, clubs, quick service establishments, catering, institutions and fine dining. It is all about dedication, pride and passion for the industry.
Interested to learn more? Visit proudtobeachef.com for more information including a video highlighting experiences from the 2018 program.