Apprentice participates in 'Proud to be a chef' masterclass

Fonterra Foodservice’s ‘Proud to be a Chef’ is an exciting annual cutting-edge master class conducted over two days in Melbourne by Australian and international chefs, produce experts and sommeliers. Wodonga TAFE’s third-year apprentice Kayla Rasmussen won a place in the class, which was held at William Angliss Institute on 3-4 March 2010.

Fonterra offers a once-in-a-lifetime education opportunity for 30 apprentice chefs to take part in the master class. Each year one of the 30 participants is chosen to receive the major prize of a short-term international internship with a leading chef!

Master class tutors included Eric Teo from Mandarin Oriental, Singapore; Shane Delia, co-owner of Melbourne’s iconic Maha Bar and Grill; and Peter Howard, one of Australia’s most recognised food and wine experts.

Christian Beattie, cookery teacher from Wodonga TAFE, said, “Kayla wrote a 150-word essay on why she was proud to be a chef and attached an original recipe featuring a Fonterra Foodservices product, gaining herself a place in the master class.”

“Kayla was thrilled to be chosen and excited to be part of the master class experience. She has proudly represented herself and Wodonga TAFE, and has gained invaluable skills and knowledge as well as adding this incredible opportunity to her resume.” Mr Beattie said.

Kayla described her master class experience. “It was daunting at first with a lot of information to take in but so much fun. On our first day, master chefs Eric Tao and Shane Delia explained their experience of being a chef in the limelight and how to get there; saying a hunger for success was a main ingredient.”

“On our second day we were paired off and given a mystery box to cook from, it included a goat’s leg we were to braise, and master chef Shane Delia gave us a run-down on how the dish was to turn out,” Miss Rasmussen said. “Master chef Eric Teo wasn’t what we expected from a chef, he was more like a comedian. We were then shown how to prepare Foie Gras glazed Wagyu Beef, followed by a cheese and wine appreciation session with Peter Howard.”

“A highlight for me was meeting the various master chefs. It was a total experience I won’t forget in a hurry. I’m looking forward to the opportunity to enter again next year,” Miss Rasmussen concluded.