Fonterra Foodservices Serves up Two Kiwi

Fonterra Foodservices Serves up Two Kiwi Proud to be a Chef Winners

Two of our country’s best trainee chefs, Teresa Joe from Auckland’s AUT and Elliott Pinn from CIPT in Christchurch, have taken away the title of Fonterra Foodservices Proud to be a Chef 2010. They were selected by a panel of top chefs and judges from a selection of seven finalists in a final cook off event in Auckland this week [Eds: Tuesday 16 November].

The chefs were put through their paces in a series of culinary challenges at AUT’s Piko Restaurant. Each young chef cooked an original recipe, created by them, which was sampled and judged by MasterChef judge Ray McVinnie, chefs Tony Astle (Antoines) and Jeremy Schmid (Two Fifteen), and Brenda Tweddell from Fonterra Foodservices.

Teresa and Elliott’s have a trip to Australia where they will represent New Zealand in the annual Fonterra Foodservices Proud to be a Chef Australasian final in March 2011. The prize includes three nights’ hotel accommodation and three nights dining at award winning Melbourne restaurants. They will gain hands-on mentoring and Masterclasses with world leading chefs, mix with industry leaders and have the opportunity to talk about exciting career development options.

One overall Australasian Fonterra Foodservices Proud to be a Chef winner will receive an international culinary sponsorship valued at $7,500, tailored to their aspirations for their professional career as a chef.

Grant Watson, General Manager for Fonterra Foodservices, said the competition was designed to inspire and reward young trainee chefs.

“Fonterra Foodservices Proud to be a Chef is one of the most prestigious mentoring programmes on offer for up and coming chefs in New Zealand. The added culinary component to this year’s programme provided our young finalists the chance to showcase what they can do in a real, live competition,” says Watson.

“Fonterra has created this competition to support our young chefs in the development of their culinary career. We congratulate Teresa and Elliott and wish them all the best as they head to Australia next year.”

Judge Ray McVinnie said it was encouraging to see the high standards of cooking on show at the culinary event.

“The bar was set high with some interesting flavours, innovative combinations and beautiful presentation which is a real credit to all our finalists. But there were two clear winners on the day who were professional, focussed and absolutely nailed it,” said McVinnie.

Fonterra Foodservices Proud to be a Chef competition is open to all apprentice chefs, 18 years or older, who will in March 2011 be enrolled in a cooking training course at a government recognised training provider.

The 2010 finalists were: Ashley Baty from HSI in Hastings, Brendan Baucke from Otago Polytechnic Cromwell Campus, Elliott Pinn from CIPT Christchurch, Emma Holden from Otago Polytechnic, Gabriella Amesbury from Auckland University of Technology, Joshua Black from SKYCITY Auckland and Teresa Joe from Auckland University of Technology.

Visit www.fonterrafoodservices.co.nz for information.

ENDS

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