Proud to be a Chef

Proud to be a Chef 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
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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.

29/10/2023

Getting into Halloween with this pumpkin seed praline, cinnamon cream, & cardamom crumble by 🎃

One of our favourite days..   🍝🤤📍Bianca, Brisbane📍Vin Populi, Perth📍Red Ruby Flamingo, Adelaide📍Restaurant Leo, Sydney📍T...
24/10/2023

One of our favourite days.. 🍝🤤

📍Bianca, Brisbane
📍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 🥂
22/10/2023

Thank you to every chef who took the time to apply for – cheers to you 🥂

Tomorrow is the day! It's your last chance to complete your application for   🤜🤛 Applications close Sunday at midnight! ...
20/10/2023

Tomorrow is the day! It's your last chance to complete your application for 🤜🤛 Applications close Sunday at midnight!

Complete your application (https://bit.ly/46vmaAl) and email it to [email protected]

Ben brought his dish 'Shades of Green' to life with Anchor Whipping Cream & Western Star Unsalted Butter 💚 See the full ...
16/10/2023

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, educ...
16/10/2023

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...
14/10/2023

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 ProcessWe recognise that there have been some issues with the Proud to be a Chef website and the a...
13/10/2023

⚠️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...
11/10/2023

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 your...
10/10/2023

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 📝

09/10/2023

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 recip...
30/09/2023

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 applicati...
29/09/2023

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...
27/09/2023

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 refresh...
26/09/2023

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

25/09/2023

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 PTB...
20/09/2023

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

18/09/2023

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 M...
16/09/2023

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 r...
14/09/2023

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 🍷📍Sonny, TAS📍Marion ...
06/09/2023

Food & Wine – name a better combo, we'll wait... Check out a few of our favourites across Australia 🍷

📍Sonny, TAS
📍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...
04/09/2023

“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 th...
01/09/2023

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.” –

30/08/2023

"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

“My Parmesan and herb crusted lamb dish is a nostalgic tribute to childhood memories and rustic flavours. I wanted to cr...
28/08/2023

“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 ple...
25/08/2023

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.

24/08/2023

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!
21/08/2023

Filipino cuisine is on the rise thanks to some amazing chefs like Chef Ross and his team at Serai in Melbourne!

08/08/2023

A Ken-sational treat from . These Barbie Dumplings are perfect for any Barbie Dream house or Mojo Dojo Casa house this evening 💖🥟

07/08/2023

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 e...
03/08/2023

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!📍Attica, Melbourne📍The Sum...
30/07/2023

Ignite your culinary creativity 🔥
These are 4 of the most innovative restaurants in Australia!

📍Attica, Melbourne
📍The Summertown Aristologist, Adelaide
📍Franklin Dining Room & Bar, Hobart
📍Sixpenny, Sydney

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 co...
26/07/2023

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:

21/07/2023

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...
12/07/2023

“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 stra...
10/07/2023

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 resea...
08/07/2023

“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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What is Proud to be a Chef?

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.

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Aspiring chefs, this is your last chance to apply for Proud to be a Chef 🥘

Proud to be a Chef finalists will have access to exclusive culinary masterclasses, experience dining in Melbourne's iconic restaurants and more. Submit your application before 31 October 2021.

Apply now to grow and shape your culinary career!

https://www.proudtobeachef.com/au/en.html
Budding chefs - here's your time to shine! There's one week left to apply for the 2022 Proud to be a Chef program 🍴⁠

Apply now to grow and shape your culinary career https://www.proudtobeachef.com/au/en.html
Apprentice : Proud to be a Chef 2022 applications are now open - apply now! ow.ly/rcuW30rQqN0
Get mentored by chefs Mark Normoyle, Telina Menzies and Michael Germanos!
I'm super excited to share this headshot with all of you!
I recently got accepted into an amazing mentoring program hosted by Proud to be a Chef which forced me to get this photo! Getting my Chef White's has been a dream come true for me 🙈

Anyways, here's me :) Hi, my name's Inuri and I've been running this business for a little over 2 years and it's been the best and hardest thing I've done!

What's a passion you have and want to take to the next step? Answer below👇🏽
It's that time of the year again! You can now submit your application for Fonterra's Proud to be a Chef 2021 program 🥘⁠

Be one of 32 apprentice chefs to receive a once in a lifetime opportunity to access exclusive interactive masterclasses, networking events and culinary experiences.

Head over to Proud to be a Chef to learn more about 2021 mentors, industry insights and more.⁠

✏️ Apply today https://www.proudtobeachef.com/au/en.html
We're proud to share the shorter version of the highlights package we produced for the 2020 Proud To Be A Chef event. It’s the 4th year in a row we’ve covered it and every year gets better than the previous one! Good thing it was in Feb, just before the coronavirus had to ruin all the fun for everyone. Bring on 2021. Longer version here: https://youtu.be/JHzIYJUAatY
“Once again we’ve taken 32 apprentice chefs through the program and once again, we’ve been blown away by the commitment, passion, enthusiasm and maturity they’ve demonstrated,” said Kym Gill. “We’re so proud of our finalists and pleased that we have been able to provide them with this experience to support them in the next steps of their journey to become the culinary leaders of tomorrow.”

Congratulations to the winners of Proud To Be A Chef 2020! Click on the link to learn more about these talented chefs ✨
We are very proud that Darwin Convention Centre apprentice chef Taylah King wrote a 'stand out' application for the 'Proud to be a Chef' program, and this week is taking part in an all-expenses paid food adventure.

Each year 'Proud to be a Chef' provides the opportunity for 32 aspiring, young apprentice chefs from around the nation to shape their careers and embark on a culinary experience like no other. Follow their journey at Proud To Be A Chef.
Emma from "Proud to be a Chef Program". The Program recognises, develops & supports Apprentice Chefs to become culinary Leaders of Tomorrow!@ Proud To Be A Chef
Another chef enters the industry! Apprentice Chef Alicia Wright completed her apprenticeship last week. Alicia has been a fantastic apprentice, determined and always keen to learn. This year she was selected as a top 32 finalist for the Proud To Be A Chef Competition where she created her Mango Bavarois dessert. Alicia finished her apprenticeship at The Westin Perth where she will remain as a qualified chef. Well done Chef Alicia 👏🏻 👩🏼‍🍳
Our friend Liam from Proud To Be A Chef made an appearance the other day, educating our students on the awesome competition they offer to all APPRENTICES over the age of 18. If you missed this information session we have all the details attached bellow to enter this life changing competition. This one is NOT to be missed guys, an amazing opportunity to network, learn, and grow as a chef, with the possibility of winning incredible prizes. All details below... Enter now !

http://www.fonterraproudtobeachef.com.au/
Latest Australian Hospitality news: Star City lodges development plans | QLD demands tougher penalties for wage theft | Fonterra Proud To Be A Chef 2019 entries now open | Victorinox Chef's Knives | Riviana Foodservice Italian Crushed Tomatoes | and more . . . http://ow.ly/8Hme30lqrzv