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Congratulations to the 2020 finalists

  • Aaron Chan, NSW
  • Alexander Ferreri, VIC
  • Alice Marshall, WA
  • Amber Heaton, QLD
  • Benjamin Berry, VIC
  • Carl Jetrick, SA
  • Chelsea Gaut, NSW
  • Claire Trewin, WA
  • Dallas Keane, VIC
  • Danielle Biermann, SA
  • Ellie Priest, QLD
  • Felix Carstens, QLD
  • Isabella Faull, VIC
  • Jess Hall, VIC
  • Jessica Bingham, QLD
  • Jonathon O'connor, NSW
  • Jordan McDougall, NSW
  • Joshua Freney, VIC
  • Kristen Schumann, VIC
  • Lachie Gordon, WA
  • Liam Masters, QLD
  • Meagan Prodigalidad, NSW
  • Ned Smith, VIC
  • Nicholas MacDonald, QLD
  • Rosie Grabsch, TAS
  • Santiago Rincon Gutierrez, WA
  • Sarah Musico, NSW
  • Stephanie lawler, TAS
  • Summer Carson, NSW
  • Taylah King, NT
  • Tony Webb, QLD
  • Tristan Punelle, TAS

About

The Proud to be a Chef program recognises, develops and supports apprentice chefs to become the culinary leaders of tomorrow.

Investing in the foodservice industry at a grass roots level assists in the continuous improvement and development of culinary standards and professionalism in Australia.

Each year, Anchor™ Food Professionals provide the opportunity for 32 aspiring, young apprentice chefs to embark on a remarkable culinary experience. In February 2021, finalists will fly to Melbourne for a 4-day food adventure, introducing apprentices to a series of extraordinary dining experiences and trips to some of Australia’s most famous food inspired locations.

Proud to be a Chef is a diverse and fast-paced mentoring programme led by 3 inspirational, Australian masterchefs. Previous guests and masterchefs have included Lisa Van Zanten, Adrian Richardson, Shannon Martinez, Christy Tania, Scott Pickett, Charlie Carrington, Frank Camora, Tony Twitchett, Anna Polyviou, Teague Ezard, Josh Pelham, Darren Purchese, Adam D’Sylva and more.

Over 600 apprentice chefs have participated in the Proud to be a Chef program since it's commencement in 1996. At the conclusion of the program each year, the judges and masterchefs select one apprentice to award an international culinary scholarship for their demonstrated commitment to their profession and their passion for food. Past recipients include:

  • 2020 Amber Heaton
  • 2019 Joel Nobel
  • 2018 Rebekah White
  • 2017 Giles Gabutina
  • 2016 Jake McKenzie
  • 2015 Mitchell Tucker
  • 2014 Ashlee Carter
  • 2013 Jacob Hoskin
  • 2012 Sonja Dawson
  • 2011 Keryn van Kempen
  • 2010 Kate Ager
  • 2009 Robin Turner
  • 2004 Matthew Morris
  • 2003 Jonathon Kemble
  • 2002 Matthew Macartney
  • 2001 Candice Webber
  • 2000 Megan Knapp
  • 1999 George Calombaris
  • 1998 Karena Dunn
  • 1997 Rebecca Studer
32
Participants
From all over Australia
4
Days
All Expenses paid
3
Mentor chefs
Learn from industry greats
1
International Prize
Choose your destination

The Experience

Giving back to the industry

Our goal is to Encourage, Reward and Recognise future culinary leaders in foodservice.

  • ExperiencesOffer extracurricular experiences to apprentice chefs.
  • RelationshipsProvide the opportunity to develop relationships with current and future chefs and educators.
  • EducationLearn how to get the most from dairy products in a commercial kitchen.

Mark Normoyle

Mark is currently an Executive Chef Consultant in Australia, Asia and beyond with key roles as Wagyu Beef ambassador for the Gifu prefecture of Japan, Yuzu ambassador for Kochi Japan, Executive chef for Tune Hotel Group Malaysia and Executive Chef for the Royal Melbourne show 2019. His career highlights to date have been hosting food and culture tours to Japan, India, Vietnam Cambodia and Sri Lanka and working alongside the original Iron Chefs of Japan.

Adrian Richardson

Adrian is the owner of the successful and bustling La Luna Bistro in North Carlton, Melbourne’s iconic meat destination, where he has been serving up clean, fresh, bistro style food made with love since 1998. In 2016, Adrian opened his second venue, Bouvier Bar and Grill, a New York style bar with a focus on cocktails and bar food inspired by his travels. Growing up in a household with a mixture of North African, Middle Eastern and Italian cuisine, Richardson’s heritage explains his enthusiasm for quality food that’s packed with flavour.

Lisa van Zanten

Lisa’s pathway to Atlantic Group included extended time in London, where she worked at Claridge’s as Pastry Sous Chef and in Noma’s pop up restaurant at the 2012 Olympics. Her travels across Australia and Europe inspire her pastries, delicate sweet treats and her famous and highly sought-after celebration cakes. Working in these high calibre venues, spanning restaurant service and events small and large, Lisa has been equipped with superior skills in service and execution that today support the excellent standards Atlantic Group is renowned for.

32 finalists from across Australia will participate in an all expenses paid, 4 day culinary journey in February 2021.

Highlights of the program will include:
  • MasterclassesA mixture of hands on and demonstrative classes will
    ensure finalists leave the program with more skills and
    culinary knowledge than when they arrived.
  • Fine diningThe program aims to expose the finalists to a range of dining styles and cuisines and a chance to experience the other side of the kitchen, in restaurants that are often unattainable on an apprentice chef’s wage

Who can enter?

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.

To be eligible for entry you must be:
  • An apprentice chef aged 18 years or older as of February, 2021
  • Enrolled in a Government recognised cooking course at the date of entry into the competition
  • A resident of Australia
  • Successful applicants may be subject to reference
    checks as part of the entry criteria

How to Apply

To complete your application, you’ll need create an original recipe and tell us why you are passionate about food and cookery, where you would like your apprenticeship to take you and what you are hoping to get out of the mentoring program.
Your recipe must meet the following requirements:
  • Includes at least one Anchor™ FP ingredient
  • Prep time is no more than 30 minutes
  • Cook time no more than 2 hours
  • The ingredients you are using will be in season in February next year
  • The recipe serves 2 people
  • The recipe can be made with shared access to specialist equipment (such as deep fryers, blast chillers, circulators)

Download the Anchor™ Food Professionals product catalogue here

Applications open 1st August – 31st October.

The Prizes

Grand Prize

International Scholarship

Being selected as one of 32 finalist is an exceptional prize, and one standout apprentice is crowned winner of the Proud to be a Chef event, winning an International Culinary Scholarship tailored to their individual aspirations as a professional chef.

Award for Participation and Dish

Two additional winners will also be announced for their outstanding achievement.

This experience has inspired me even more than I was before.
It has got me thinking about different career opportunities
and has given me more confidence.

Anchor™ Food Professionals Family

Western Star Perfect Italiano Mainland
Anchor William Angliss Institute

Past Experiences

Hear what some of our past finalists have to say about the Proud to be a Chef program

Highlights 2020

Proud To Be A Chef 2020

Celebrating 20 Years

Proud To Be A Chef 2019

Highlights 2019

Highlights 2019

Feed Your Mind

Feed Your Mind

Calling All Apprentice Chefs

2019

Highlights 2018

Highlights 2018

Highlights 2017

Highlights 2017

Giles Gabutina

2017 Proud to be a Chef winner

Why Enter

2014 Finalists

Your Turn To Cook

2015 Finalists

The Total Experience

Ashlee Carter 2014 winner