Being creative under the eagle eyes of some of Australia’s culinary leaders is top of the menu for young Kyneton chef Harry Gibbs.
The 18-year-old was one of just seven aspiring chefs from around Victoria selected for dairy giant Fonterra’s Proud to be a Chef program.
A selection of 34 Australian apprentices will be mentored by executive pastry chefs and food service experts as part of this month’s event, with a $7500 international culinary placement up for grabs.
Gibbs is four months off completing his apprenticeship at The Good Table in Castlemaine.
He says winning the contest would give his career a major boost.
‘‘I would love to travel and work around the world,’’ he says. ‘‘America would be a good start – it has some pretty incredible restaurants.’’
The former Sacred Heart College student says he’s been interested in food for as long as he can remember.
‘‘For sure, it always interested me as a kid.
‘‘My mum always cooked really nice food, so I guess that drew me into it. Once I started, I couldn’t help myself.’’
Gibbs has tried his hand at all types of cuisine, but says cold meals, entrees and desserts are his favourites.
‘‘Where I am at the moment, we change our menu weekly so I get to come up with a lot of new things.’’
