Proud to be a Chef Celebrates 2026 Talent
Our Melbourne campus kitchens were buzzing as 32 of Australia’s top apprentice chefs competed in the Proud to be a Chef 2026 cook-off.
The Proud to be a Chef program recognises those who demonstrate extraordinary passion, creativity, leadership and growth. It includes an intensive four-day program of masterclasses, cooking challenges, farm visits, ingredient education sessions and hands-on mentoring culminating in the cook-off.
Heading up the 2026 judging panel was resident mentor and Executive Chef Mark Normoyle, who said the talent amongst this year’s participants was exceptional. Supporting Normoyle were mentors:
- Sarah Todd - renowned chef and television personality, whose career rose to prominence in MasterChef Australia
- Gareth Whitton - acclaimed pastry chef and founder of Melbourne’s favourite Tarts Anon.
2026 Award Winners
- International Culinary Scholarship: Brooke Moore - Barringtons, New South Wales
- Best Savoury Dish: Stephanie Vuletich – North Metro TAFE, Western Australia
- Best Sweet Dish: Emily Morgan – Auckland University of Technology, New Zealand
- Best Social Media: Patrick Garcia – Academia International, Victoria
- Accelerator Mentorship Award: Sean Muller – CTA Training, Queensland
Fonterra Oceania Foodservice Director Victoria Landells said it was a privilege to champion the program as it marks its 26th year.
“There’s nothing more inspiring than watching emerging chefs grow and discovering what they’re capable of with the right mentorship. This program is something we’re deeply proud of and we’re honoured to support the next generation of culinary leaders.”
Angliss Students Shine on the National Stage
Two Angliss students impressed the judges, showcasing exceptional talent and skill.
Based at the Institute’s Sydney campus, Certificate IV in Patisserie and Advanced Diploma in Hospitality Management student, Maii Tiemted said the experience reaffirmed why she is proud to be a chef.
“Cooking is not just a job – it’s a way to express creativity, care for people and continue learning. The Proud to be a Chef program was a key step in helping me become the best version of myself in this industry.”
Maii’s dessert, Golden Dawn, featured a peach cream cheese mousse shaped like an egg with a peach liqueur ‘yolk’, designed to balance flavour, texture and presentation while combining traditional and modern pastry techniques.
“Studying at William Angliss Institute prepared me for Proud to be a Chef by giving me hands-on experience in professional kitchens and teaching me discipline, precision and time management,” added Maii.
For Certificate III in Commercial Cookery student, Gemma Graham, the entire Proud to be a Chef program was a highlight.
“Meeting fellow apprentices from across the country, learning from mentors and experiencing unforgettable dining over four days made it an incredibly valuable and cherished experience that left me even more proud to be a chef,” said Gemma.
Gemma drew on her personal journey and connection to place to shape the story behind her dish.
“When creating my dish, I thought about younger me, my love of the bush, and the Dja Dja Wurrung Country I grew up in. I used Castlemaine honey, local herbs and lemon myrtle gel to reflect nature and my community.”
Advice for Aspiring Chefs
Both Maii and Gemma see passion for food as a key ingredient for anyone thinking about becoming a chef.
“Training to be a chef is exciting but demanding, be ready for challenging work, long hours and high-pressure kitchens. Stay curious, experiment with flavours and let your passion for food guide you,” said Maii.
William Angliss Institute proudly continues its partnership 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 respected chefs.
Feeling inspired by these future chefs? Start your career in food today! Contact enquiry@angliss.edu.au, call +613 8595 5334, alternatively, book a campus tour for a one-on-one catch up.
