Kiwis Awarded In Fonterra Proud To Be a Chef Melbourne Final

8 March 2013

Three Kiwis Awarded In Fonterra Proud To Be a Chef Melbourne Final

Three rising stars of the New Zealand culinary scene won accolades at last week’s Fonterra Proud To Be A Chef final, a competition designed to publicly recognise and reward the dedication of apprentice chefs in Australasia.

Wingo Lam from Auckland took out third place equal with a Dark Chocolate Bavarois served with a Raspberry Macaroon, Hazelnut Crumble and Raspberry Coulis dish. Other New Zealand finalist Stephanie Peirce from Central Otago won Most Innovative Dish by creating a recipe named ‘Cinderella’s Transformation’. Nickolas Han from New Plymouth won over sweet-toothed judges to win Best Sweet Dish by preparing a Poached Pear with Kapiti Kikorangi, Cardamom Mousse and Brandy Snap.

Four apprentice chefs represented New Zealand, going head-to-head with 28 Aussie counterparts in Melbourne. The trainee chefs faced fierce competition as they displayed their gastronomic skills in a bid for the ultimate prize: an international culinary scholarship tailored to their aspirations as a chef, valued at $7,500AUD.

Winning the overall competition was Jacob Hoskin from Traralgon, Victoria who wowed the panel of judges with both the Best Dumpling Dish and Best Savoury Dish of the competition. The award winning dish submitted by Jacob was an appetising original recipe for Crispy Scaled Barramundi with Avocado Mousse, Verjuice Butter, Radish and Wild Sea Vegetables.

Fonterra Proud to be a Chef co-ordinator, Carolyn Plummer, said this year’s competition was close and that the innovation and enthusiasm of the participants was outstanding.

“Fonterra is proud to support these bright Australian and New Zealand apprentice chefs and offer them this unique opportunity to enhance their careers and learn from some of the industry’s top icons.”

Mrs Plummer said there is also strong support from the industry for the programme.

The New Zealand representatives - Stephanie Peirce (Otago Polytechnic), Jonny Bell (Auckland University of Technology), Wingo Lam (SKYCITY) and Nickolas Han (Pacific International Hotel Management School) - were selected following the national semi-finals in November last year- a competition which received the largest volume of entries to date.

During their time in Melbourne, the 2013 Fonterra Proud To Be A Chef finalists dined at some of the city’s top restaurants including St Katherine’s Restaurant and Ezard. They also attended a day of master classes from some of the best chefs in the business such as Teague Ezard (owner of Ezard and Gingerboy restaurants), Leigh Power (Head Chef at Gingerboy), and Peter Wright (National President of Australian Culinary Federation).

The Fonterra Proud to be a Chef programme is now in its fourteenth year and this is the fourth year that New Zealand has participated.

Keith McDonald, Fonterra National Food Service Channel Manager is delighted with the success of Kiwi contestants this year, delivering the best results since New Zealand has started participating in Fonterra Proud to be a Chef just four years ago.

“I am incredibly proud of the achievement of our New Zealand contingent,” says Keith. “To see three of our four Kiwi competitors awarded when they were up against 28 Australian competitors is outstanding and the best result to date.”

“I believe it reinforces the ongoing success of the programme, which cements Fonterra’s commitment to the New Zealand food service industry.”

“In 2013, Fonterra Proud to be a Chef has once again selected and nurtured the abundant talent coming through the ranks. These protégés are rising stars in our industry and we are proud to enrich their experience via a competition that supports all trainee chefs regardless of where or how they choose to train in New Zealand.”

For more information about the Fonterra Proud to be a Chef programme, visit www.fonterrafoodservices.co.nz

ENDS

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