Canberra apprentice Rosie Firth is a finalist in a national cheffing competition, Proud to be a Chef.
At the end of the month she will attend masterclasses led by Teage Ezard (Ezard and Gingerboy and Black by Ezard in Sydney) and Australian Culinary Federation president Peter Wright, and eat at some top restaurants.
Firth, who works at the Royal Canberra Golf Club under Neil Abrahams (whose apprentices enjoy loads of competition success), is among 32 finalists from Australia and New Zealand, chosen from an application in which they submit a recipe and outline their culinary goals and achievements. They will prepare their recipe in a cook-off in Melbourne, and the winner will receive an international scholarship.
The competition, run by Fonterra, is open to TAFE apprentices. Last year’s winner, Sonja Dawson, received placements at Per Se in New York under Thomas Keller and the Payard Bakery.