A SPRINGVALE apprentice chef will be mixing it with Australia and New Zealand’s best young culinary talent next month.
Hoang Le was “really surprised” to learn he was among 32 finalists in the Proud to be a Chef competition, which will see him taking master classes and wining and dining at award-winning Melbourne restaurants from 25 to 28 February.
“Now I’m excited about the prospect of meeting these apprentices and chefs,” he said.
He knew a few chefs who’d been through the contest and sung its praises, so he applied unsuccessfully in 2011.
The 24-year-old was thrilled to be among only eight Victorians to get through this time.
“I hope it will broaden my mind,” he said.
Applicants were evaluated on their passion and commitment to food service as well as their goals, aspirations and an original recipe.
One outstanding apprentice will receive the major prize of an international culinary scholarship tailored to their professional aspirations.
Taking the top prize is his dream, but Mr Le is just looking forward to learning from industry greats including Ezard, Gingerboy and Black by Ezard owner Teage Ezard, Gingerboy head chef Leigh Power and Australian Culinary Federation national president Peter Wright.
He’s also eager to learn from his peers.
“They are the top apprentices in the country,” he said.
Mr Le had an interest in cooking from a young age and a “special connection with food” but took his time to follow a career in his passion.
He worked as a labourer for more than three years after finishing high school before taking a month off to evaluate what he wanted to do with his life.
“I finally decided to be true to myself,” he said.
“The power of food is amazing.
“Food has always brought our family together.”
He moved back home and took up a chef apprenticeship at his local TAB with support from his family.
“Everyone close to me was really surprised,” he said.
“They didn’t know about my passion for food.”
Mr Le spent time in the Chateau Yering kitchen in the Yarra Valley and is now at Hampton’s Sebastian’s Food and Wine entering his third and final year of training.
“Once I get qualified I’m thinking about travelling overseas, broadening my knowledge,” he said.
He wants to follow his roots and learn about Vietnamese cooking, but also has an interest in French and modern Australia techniques and dishes.
“One day I want to open a restaurant – maybe in 10 to 20 years’ time – that has a fusion menu,” he said.
Fonterra’s Proud to be a Chef competition is designed to publicly recognise and reward apprentice chefs’ dedication and commitment.
The mentorship program’s co-ordinator Carolyn Plummer said there were a record number of applications this year.
