Fonterra Foodservices Proud to be a Chef 2011

MEDIA RELEASE

10 March 2011

Elliott Pinn from Christchurch is runner up in Australasian Fonterra Foodservices Proud to be a Chef 2011

Top Kiwi trainee chef Elliott Pinn from Christchurch was awarded silver at the Australasian Final of Fonterra Foodservices Proud to be a Chef last week [Eds: 1 - 3 March 2011].

Elliot is currently studying at CIPT and works at The George Hotel in Christchurch. He submitted his recipe for a White Chocolate Marquise which received high accolades from the judging panel at the New Zealand final.

Up against 25 Australian finalists, as well as fellow Kiwi finalist Teresa Joe from Auckland, Pinn participated in a culinary skills and techniques challenge that included preparing an entree and main dish with different meat cuts for judging by chefs Adrian Richardson (La Luna) and Scott Picket (The Point). The three day event also involved master classes and dinners at award-winning Australian restaurants.

The overall Fonterra Foodservices Proud to be a Chef 2011 winner was Queensland apprentice chef Keryn van Kempen, who receives a $7,500 international culinary sponsorship tailored to her aspirations for a professional career. Bronze was awarded to Chloe Dent from Sydney.

Elliott, who is passionate about using local, fresh, seasonal ingredients, was applauded by the judges for his aptitude in the kitchen. Judge Peter Wright said Elliott performed well in all categories of the Fonterra Foodservices Proud to be a Chef programme, showcasing his natural skills and personality and providing judges with two great and memorable meals that fit the criteria of 'Rustic and Refined' perfectly.

"The whole experience has been incredible, and to place second out of all those talented and passionate chefs was absolutely the icing on the cake," says Elliott, who hopes to open his own restaurant one day.

"I have made some great friends, met some useful industry contacts, picked up many tips and tricks to improve my skills, and learned so much about my cooking in general."

Elliott is staying on in Australia after the competition to complete work experience at Vue de Monde restaurant in Melbourne and Quay in Sydney before he heads back to Christchurch and his delighted bosses at The George Hotel.

All finalists were judged on a combination of entry responses, originality of recipe, aptitude during master classes, observations of master class hosts, participation in the industry networking session and overall diligence throughout the duration of the event.

Fonterra Foodservices Marketing Manager, Stephanie Hague, says; Fonterra Foodservice Proud to be a Chef is about finding up-and-coming chefs who will one day be the leaders of the foodservice industry.

"The programme is very close to our heart and we are very pleased to be able to encourage and invest in our country's apprentice chefs who will shape the future of our industry," says Hague.

"Elliott is a passionate, outgoing and talented young chef who relates well not only to his peers but also to judges and master class mentors. He was a popular contestant who we are sure will continue to maximise every opportunity and have a great future in this industry. We wish him all the best and look forward to following his progress in the years ahead."

Elliott Pinn and Teresa Joe were selected from seven national finalists to represent New Zealand in the Australasian competition. Fonterra Foodservices Proud to be a Chef 2011competition was open to all apprentice chefs, 18 years or older, who are enrolled in a cooking training course at a government recognised training provider.

Visit www.fonterrafoodservices.co.nz for information.

ENDS

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