2022 Finalists

  • Abbey Lyle, QLD
  • Brielle Mifsud, NSW
  • Christopher Fabri, VIC
  • Elizabeth Hyne, NSW
  • Isaac Nix, NSW
  • Jack Barden, TAS
  • Joseph Do, NSW
  • Leela Subramaniam, VIC
  • Mikaly Smith, QLD
  • Pippa Macpherson, VIC
  • Teone Altavilla, NSW
  • Alexandra Coyle, NT
  • Cody Boot, VIC
  • Courtney Biglands, QLD
  • Harrison Roese, NSW
  • Isaac Queissner-O'Dwyer, VIC
  • Jeremy Dekaste, NSW
  • Kat Apps, VIC
  • Jordan Luck, QLD
  • Nathaniel Suan, VIC
  • Inji Kim, WA
  • Andy de Groot, VIC
  • Cherrie Wilson, NSW
  • Dion Marzinotto, SA
  • Holly Ashworth, SA
  • Isabella French, NSW
  • Juvelyn Narciso, SA
  • Liam Brnic, WA
  • Magan McClelland , QLD
  • Olivia Curmi, NSW
  • Theodore Balaba, QLD

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 mentors. Previous guests and mentors 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 a 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.

  • Experiences Offer extracurricular experiences to apprentice chefs.
  • Relationships Provide the opportunity to develop relationships with current and future chefs and educators.
  • Education Learn 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.

Telina Menzies

Telina first dipped her toes into the culinary world when she took an apprenticeship at the Hyatt Regency Perth in 2005. Since this point, she was hooked. Her career spans across multiple roles from Chef de Cuisine at Perth Exhibition Centre to Head Function Chef at a renowned UK catering company; National Executive Chef for Publican Group Australia to her current position as Executive Chef and Business Development Manager of Food Operations for Australian Venue Co. At Australian Venue Co, Telina mentors and trains a talented team of chefs across 15 iconic Melbourne pubs while also managing innovative and creative menu solutions for new venue projects, off-site activations, and pop-ups. Telina is always determined to raise the bar and push the boundaries when it comes to the menus she creates and the food she cooks.

Michael Germanos

Working as an Executive pastry chef and consultant, Michael Germanos has created some of Melbourne’s most beautiful entremets and petit gateau. His passion for French pastry led him to study in Paris, France where he was able to expand his knowledge and master his craft. He has had the opportunity to work and learn from some of the biggest names in the world, which has allowed him to constantly push the bar with his pastry creations. Michael is extremely passionate about his work and is constantly striving to provide clean, sharp and efficient desserts with an emphasis on top quality ingredients and flavour.

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:
  • Masterclasses A mixture of hands on and demonstrative classes will ensure finalists leave the program with more skills and culinary knowledge than when they arrived.
  • Fine dining The 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 21 February 2020
  • 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 Sunday 7 November 2021.

The Prizes

Grand Prize

Culinary Scholarship

Being selected as one of 32 finalists is an exceptional prize, and one standout apprentice is crowned the 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 achievements.

Anchor™ Food Professionals Family

Western star
Perfect italiano
Mainland
Anchor
Bega
William Angliss Institute