WHERE IT ALL STARTED

PTBAC taught me one of the most valuable lessons a chef can learn: how to stay calm when things don't go to plan. It pushed me to become comfortable with uncertainty, think clearly under pressure and trust myself to adapt when challenges arise. Today, I'm cooking by the sea in South Australia, exploring a different side of hospitality while also growing my own food and travel journal business. My advice is to go into PTBAC with an open mind and focus on the people, experiences and lessons around you. The friendships, connections and opportunities you'll gain can have a far bigger impact than the competition itself.

PTBAC gave me the confidence to think bigger about my future as a chef. Through the mentors, masterclasses and connections I made, I realised how many opportunities exist within our industry and how supportive the culinary community can be. Since the program, I've built an incredible network across Australia and New Zealand and have continued to pursue opportunities that challenge and inspire me. My advice is simple: be yourself, be creative and take the leap. The people you meet and the relationships you build can stay with you well beyond the program.

This experience made me step outside what I was used to and open my eyes into how much possibility there is in this industry. The opportunities I was thrown into showed me a whole new world of creativity and growth. Today, I’m part of an incredible hospitality group in Geelong, working at French‑inspired restaurant The Retreat and expanding my network through Vic Young Chefs. If you want to apply, here's my advice: let your dish and your style speak for you, be proud of your creativity and push yourself. That’s where the real growth happens.

PTBAC challenged me to step into unfamiliar situations, perform under pressure and believe in what I was capable of. Since completing the program and finishing my apprenticeship, I've continued to pursue opportunities that help me grow as a chef. My advice is simple: apply, even if you don't think you're ready. The confidence, experiences and relationships you'll gain are worth it.

PTBAC taught me to trust myself, find my voice and lead with confidence. Today, I work across pastry and savoury at The Lodge Bar in Melbourne and continue developing my skills through Victorian Young Chefs. If you're applying, come with an open mind, be yourself and embrace every opportunity. The connections, confidence and life lessons are just as valuable as the cooking.

PTBAC gave me the confidence to step forward, speak up and back myself in the kitchen. Today, I'm working in a Junior Sous Chef role on the South Coast and continuing to build my career. My biggest advice is to learn from every mentor, take in every piece of feedback and enjoy every moment because the friendships, memories and lessons stay with you long after the program ends.

PTBAC helped me build confidence in my skills and trust in myself as a young chef. Since then, I've received exciting career opportunities, featured in media interviews and even started creating cooking content to share my passion for food. My advice: don't wait until you feel ready. Take the chance, step outside your comfort zone and see where it leads.

PTBAC pushed me far beyond my comfort zone and gave me the confidence to back myself, both in the kitchen and in life. Since the program, I've become a Chef de Partie, earned multiple promotions and had the opportunity to represent Australia as a commis chef in the Global Chef Competition in Wales. If you're thinking about applying, do it. You never know where the experience can take you until you take that first step.