WHERE IT ALL STARTED

Proud to be a Chef 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 for future finalists: go into the experience with the most open mind and don't become obsessed with the competition element. Your attitude to learning from and engaging with the mentors, farmers, chefs and peers has more impact on what you gain from the programme, than stressing about whether everything goes to plan in the cook-off.

Proud to be a Chef connected me with passionate people who inspired me to challenge myself, exchange ideas and keep growing. The relationships I built through the program have had a lasting impact on both my personal and professional journey. Today, I'm proud to be Senior Sous Chef for Ganley Group, leading a team while continuing to learn and develop every day. My advice is to embrace every opportunity, stay curious and absorb as much knowledge as you can. The lessons, friendships and connections you gain through PTBAC can stay with you long after the programme ends.

Proud to be a Chef 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 tips for future finalists: be yourself, be creative and take the leap. The people you meet and the relationships you build can stay with you well beyond the programme.

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.

Stepping into unfamiliar situations has shaped me more than anything else in my career. Moving from pastry into the hot kitchen already pushed me, but this experience took that confidence to another level, challenging me to perform under pressure, share my story and learn from incredible chefs and mentors. Since completing the program and finishing my apprenticeship, I’ve kept chasing opportunities that help me grow, from competitions to industry events. What I would say to other young chefs: apply, even if you don’t think you’re ready. The confidence, experiences and relationships you gain are worth it.

Proud to be a Chef taught me to trust myself, find my voice and step up as a leader. The program pushed me outside my comfort zone, from public speaking to backing my cooking, and gave me the confidence to take on challenges with an open mind. Today, I work across pastry and savoury at The Lodge Bar in Melbourne and continue growing through Victorian Young Chefs. If you’re applying, come with an open heart, be yourself and embrace every opportunity. You'll meet so many incredible people!

I’ve always been a quiet learner who stands back and takes everything in, but the programme pushed me to step forward, speak up and trust my abilities. Today, I’m working as a Junior Sous Chef on the South Coast, continuing to grow and build my career. My advice is simple: learn from every mentor, take in every piece of feedback. Most importantly, have fun, make friends, create memories and enjoy the journey!

Proud to Be a Chef 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 would be: don't wait until you feel ready. Take the chance, step outside your comfort zone and see where it leads.

Proud to Be a Chef didn’t just push me out of my comfort zone, it helped me find my confidence, both as a chef and as a person. Before the programme, I struggled with talking to people and putting myself out there. PTBAC changed that. It opened doors I never imagined, from earning awards to representing Australia on the global stage. Today I’m a Chef de Partie with two promotions under my belt, and I genuinely don’t think I’d be here without that experience. If you’re thinking about applying, take the leap. You never know how far it might take you.