Bidfood Australia was excited to be part of Day 1 of the 2017 Fonterra Proud To Be A Chef program.
Fonterra Proud to Be A Chef publicly recognises and rewards the dedication and commitment of future culinary leaders in foodservice. Each year, Fonterra Foodservice provide the opportunity for 34 aspiring, young apprentice chefs to embark on a remarkable culinary experience.
Finalists fly to Melbourne for a 4-day food adventure, introducing apprentices to a series of extraordinary dining experiences and trips to some of Australia’s most famous food inspired locations.
This year, Bidfood Australia took participants on a whirlwind trip which started with an early morning visit to the Melbourne Seafood Centre. Upon arrival they were greeted by Bidfood team members and seafood specialists Brett Patience and Gary Wellham, Melbourne Seafood Centre CEO Barbara Konstas, and Andrew McLaughlin, head of McLaughlin Consolidated Fisheries. As well as a guided tour, participants got up close and personal with the seafood on the floor, were able to talk with traders, and even touch, feel and taste some items.
Following the early morning start, the group headed to the rooftop of Fifty Albert, a magnificent residential complex that has sweeping views of Melbourne. After breakfast and plenty of coffee, participants were treated to a filleting masterclass with Peter Hilcke from Cleanseas, and a seafood discussion covering all matter of subject from Brett Patience (Bidfood National Seafood Development Manager). Given there was so much to take in, the questions were flying thick and fast from the young apprentices.
The final destination of the morning saw the group tour the new Bidfood Truganina branch. Branch Manager Andrew Bates showed participants around the impressive facility, giving them a guided tour and providing an insight into the workings of the branch. It was clear that all apprentices got a little more insight into what Bidfood does on a daily basis to ensure their orders are filled, while also pointing out the specialist assistance available to any customers across the Bidfood divisions and product range.
Thank you to Fonterra, Barbara Konstas and the Melbourne Seafood Centre, Andy McLaughlin and McLaughlin’s Consolidated Fishermen, Peter Hilcke from Cleanseas and Bidfood team members Brett Patience, Gary Wellham and Andrew Bates for their efforts in making the morning so successful.
Finally, we’d like to wish all participants the best of luck for the remainder of the program and in their careers. It was great to see the enthusiasm, passion and respect these future culinary leaders possess. We hope we have given them some new skills, knowledge and experiences that they can utilise in the future.
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