Searching for Proud Chefs

Students had the opportunity to connect with two of Fonterra’s top chefs as they promoted applications for the Proud to be a Chef program. Designed to support the next generation of chefs to build on their passion and strive for greatness in kitchens across Australia and New Zealand.

For the first time in ten years, the Proud to be a Chef program will open its doors to entry-level culinary professionals and students in New Zealand. On the 22nd of August Executive Chef Mark Normoyle and Chef Todd Thorburn provided a speciality cuisine demonstration and overview of the program for our students. 

32 applications will be selected to take part in the mentorship programme in Melbourne, Australia, during February 2026. Over four intensive days, the program will delve into masterclasses, industry networking opportunities, culinary workshops, and getting mentorship from amazing chefs. Including Sarah Todd, Le Cordon Bleu London Alumna, and Gareth Whitton, acclaimed pastry Chef and founder of Tarts Anon in Melbourne. 

The key skill entrants must demonstrate is self-expression, they must create an original recipe that will be further developed during the mentorship and provide a summary of their passion for the culinary arts and career aspirations. Chef Thorburn emphasised to our students that the only one you are competing with is yourself. 

Thank you, Chef Normoyle and Chef Thorburn, for visiting our campus and encouraging our students to participate in the chance to win an all-inclusive, career changing opportunity. The winner of the programme, the student with the highest marks for presentation and taste, will win a $10,000 scholarship towards their career or future studies.

Learn more about the Proud to be a Chef program.