Proud to be a Chef New Zealand Winners to Battle Australia's Best

Top Kiwi trainee chefs Teresa Joe and Elliott Pinn will represent New Zealand at the Fonterra Foodservices Proud to be a Chef Australasian final in Melbourne this week [Eds: 1 - 3 March 2011].

Teresa is currently training at Auckland’s AUT and working at Bracu Restaurant, while Elliot is at CIPT in Christchurch and works at The George Hotel. Their prize includes return flights, three nights’ accommodation and three nights dining at award winning Melbourne restaurants.

The two were selected from seven national finalists to represent New Zealand in the Australasian competition. The judging panel included top chefs Ray McVinnie, Tony Astle, Jeremy Schmid and Fonterra Foodservices’ Brenda Tweddell.

Whilst in Melbourne, Teresa and Elliott will join 22 Australian finalists to participate in master classes taken by leading chefs, dine at award-winning restaurants including Restaurant Number 1, La Luna and The Point. They will compete in a culinary skills and techniques challenge in front of guest master class chefs including Adrian Richardson (La Luna) and Scott Picket (The Point).

The major prize winner, to be announced at the Gala dinner on Thursday 3 March, receives a $7,500 international culinary sponsorship tailored to their aspirations for their professional career as a chef.

They will be judged on a combination of entry responses, originality of recipe, aptitude during Master Classes, observations of Master Class hosts, participation in the industry networking session and overall diligence throughout the duration of the event.

Teresa Joe’s recipe submission is a Dark Chocolate Cremeux with Ginger sable and Orange Gelée. Judges were impressed with Teresa’s use of skills, range of technique, focus and energy at the New Zealand Proud to be a Chef final in November 2010. She is a straight A student who has been cooking since childhood alongside her mother and grandmother in their small home kitchen. The family’s ‘obsession’ with food is behind her aspirations to become a chef so she can bring families and friends together over dishes that excite, impress and satisfy.

Elliott’s recipe, a White Chocolate Marquise, received high accolades from the judging panel at the New Zealand final. With the goal of opening his own restaurant one day, Elliott is passionate about using local ingredients that are fresh and seasonal. He entered the competition in an effort to grow and develop new skills in the trade and further enhance his learnings.

Fonterra Foodservices General Manager, Grant Watson, says; “We are so proud to sponsor this event and support our country’s up-and-coming culinary talent. It provides a fantastic platform for them to mix with industry leaders, build a strong network of contacts, and really start moving towards an exciting career development,” says Watson.

The Proud to be a Chef programme has a long and esteemed history in Australia, and this is the second year New Zealand has been included in the event.

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

Visit www.fonterrafoodservices.co.nz for information.