Angliss Hosts Proud To Be A Chef 2025 Cook-Off
Our Melbourne campus kitchens came alive as 32 talented apprentice finalists from across Australia showcased their skills in the Proud to be a Chef (PTBAC) 2025 cook-off.
William Angliss Institute has partnered with Fonterra Brand (Australia) – Anchor Food Professionals™ providing scholarships and off-campus learning to students while blending industry and education.
Led by Fonterra Oceania and Anchor Food Professionals, the flagship program nurtures Australia’s young culinary talent through mentorship by esteemed chefs.
This year’s mentors included George Calombaris, renowned Australian chef and restauranteur, Angelica Iuliano, MoVida’s Group Pastry Chef, alongside Fonterra Oceania’s Executive Chefs Mark Normoyle and Todd Thorburn.
Following a four-day mentorship journey, the 32 aspiring chefs competed for the top honour – an International Culinary Scholarship.
Proud to be a Chef 2025 Winners:
- International Culinary Scholarship: Daniel Yin from TAFE Ryde, NSW
- Best Savoury Dish: Daniel Yin from TAFE Ryde, NSW
- Best Sweet Dish: Sok Mei Chieng from North Metropolitan TAFE, Joondalup WA
- Best Social Media: Isabel Aguas (Koi) – Academia International, Melbourne VIC
Two Angliss students demonstrated their talents and inspired PTBAC participants.
Creating a delicate Bombe Alaska, Angliss Certificate IV in Patisserie student Faith Wafa, joined to venture beyond her comfort zone and refine her techniques as a pastry artist.
“PTBAC was a transformative journey. It enhanced my skills and reignited my passion for pastry. It was an incredible opportunity to receive personalised guidance from industry professionals.
“I’m incredibly grateful to have participated in this program. It boosted my confidence and deepened my sense of belonging to the culinary world,” Faith shared.
Angliss Certificate III in Commercial Cookery apprentice Garam Han aimed to hone his skills and apply them in his role as Assistant Chef at Crown Casino.
“The highlights included masterclasses and exploring beyond the kitchen - visiting a Fonterra dairy farm and tasting excellent food at top class restaurants.”
“I enjoyed the challenge of incorporating new ingredients in my Seafood Chowder, like Anchor Culinary Cream and toothfish,” said Garam.
A seasoned competitor, Garam won Gold in the 2024 National Apprentice Competition. “The best advice I have received is to stay humble and never stop learning,” he added.
Fonterra Oceania’s Foodservice Director, Victoria Landells, said it had been a privilege to see the program evolve.
“Proud to be a Chef has positively impacted hundreds of young chefs around Australia over its 25-year history. This year, as in the past, the mentorship and life-changing opportunities have set the stage for the next generation of industry leaders,” Victoria said.
For George it was an honour to return as a mentor for Proud to be a Chef 2025.
“I was fortunate to be a winner of Proud to be a Chef early back when I was an apprentice. The program has evolved over the years, and it was great to take what I have learned during my career to help guide and inspire the next generation of chefs,” said George.
Feeling inspired? Start your career in Cookery today! Contact enquiry@angliss.edu.au, call +613 8595 5334, alternatively, book a campus tour for a one-on-one catch up.
