BOARDWALK Bendigo’s apprentice chef Brianne Stanley will have a chance to expand her kitchen skills in February.
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Ms Stanley has been selected as one of 34 finalists in Fonterra’s Proud To Be a Chef program in 2017.
The program sees Australia’s most talented apprentice chefs partake in workshops, field trips and experiences in some of Melbourne’s best restaurants.
Fonterra’s Proud To Be a Chef program has helped launch the careers of industry greats such George Calombaris.
“It was a bit surprising really. I applied through TAFE , where there were pictures up of the program that runs every year,” Ms Stanley said.
“Bendigo TAFE also had a finalist last year. When I saw that I went in on my next day off and spent all day making a dish.
Brianne’s dish helped her secure a spot in the program.
“We had to take a photo of our dish and send it in,” she said.
“I made a dessert dish that was meant to be a ‘messed-up brownie’ with chocolate, chocolate ganache, honeycomb and a beetroot puree.
“The beetroot puree might be the reason why I got in.
“I have a big sweet tooth, so I tend to stick to desserts. I’m passionate about that. At home, anything I cook usually involves cooking with chocolate.”
When the program starts in February, Ms Stanley is eager to learn as much as she can.
“We will head to a few restaurants in Melbournem which will be amazing, especially with the other apprentices and chefs. It is about learning and meeting new people,” she said.
Ms Stanley said her parents were the reason behind her determination to cook.
“It was probably because I was teased by parents who said I couldn't cook two-minute noodles,” she said.
“So I thought, ‘well, here we go’ and I started learning and just kept going.
“I like a lot of women chefs like Nigella Lawson who is beautiful and stunning and always happy to cook.”
Ms Stanley has been at the Boardwalk Bendigo for about 12 months.
“It is one of the best places I’ve worked. They are lovely people and it’s a good environment that is fun loving,” she said.
“The food is simple but good. Because we do so many meals we have done well to keep (a high standard).”
At the end of the program, a standout apprentice will be crowned the 2017 Fonterra Proud to be a Chef winner.
They will receive an international culinary scholarship tailored to their personal interests and goals as a professional chef. Head to www.fonterraproudtobeachef.com.au for more.