AUT helps Fonterra find young masterchefs

22 Nov, 2010
AUT helps Fonterra find young masterchefs
Teresa Joe in action during the Fonterra Foodservices Proud to be a Chef 2010
An AUT student was recently awarded the coveted prize of one of the best trainee chefs in New Zealand.

The title of Fonterra Foodservices Proud to be a Chef 2010 was bestowed on Teresa Joe, a first year Culinary Arts student at AUT University, and one other student, Elliott Pinn.

The prize

Teresa competed against six other trainee chefs from all over New Zealand to take out one of the two top prizes which consists of 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 accommodation and three nights of dining at award winning Melbourne restaurants. Elliott and Teresa will get hands-on mentoring and attend Masterclasses with world-leading chefs and mix with industry leaders.

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.

The competition

The competition saw the chefs 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.

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. This year’s added culinary component at AUT provided our young finalists with the chance to showcase what they can do in a real, live competition,” says Watson.


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. It’s also really important for industry to support young chefs and in particular to work with training institutions like AUT. I’m really thrilled to be part of this.”

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.