Ara cookery students shine in prestigious Australasian competition

_{Ara finalists Maddie Trafford (left) and Tayla Hawker are off to Melbourne all expenses paid in February}

Two Ara Institute of Canterbury culinary ākonga (students), Maddie Trafford and Tayla Hawker, have been named finalists in the highly regarded Proud to be a Chef program – a trans-Tasman initiative that celebrates emerging culinary talent.

The pair will join 32 finalists heading to Melbourne for an intensive four-day mentorship program with some of Australasia’s top chefs led by Fonterra Oceania and Anchor Food Professionals.

Maddie, who has completed both the Level 4 New Zealand Certificate in Cookery and the Level 5 Diploma in Advanced Cookery at Ara and Tayla, who has completed her Cookery Certificate and Level 5 Diploma in Advanced Cookery (Patisserie) both entered the sweet concetps competition stream.  They'll get to work with Melbourne’s “tart master” Gareth Whitton to perfect their dishes.   

This year marked a strong return for the competition in Aotearoa, attracting 55 entries nationwide out of the 200 total from both sides of the Tasman.

Ara submitted 17 entries – the highest of any New Zealand culinary institution – and secured two of the eight finalist spots awarded to Kiwi entrants.

Helen Butler, Events and Sponsorship for Fonterra Oceania, had high praise for the Ara applicants and the support shown for the event.

“Ara’s 17 entries were exceptional, and all the applicants should be congratulated for submitting quality dish concepts - but Maddie and Tayla’s innovative dishes really stood out,” she said.

Ara’s Ryan Marshall, Portfolio Manager for Hospitality and Services, said the pair had done exceptionally well in a tough field.

“Maddie and Tayla have shown creativity, technical skill, and resilience to get to this level of the competition,” he said. “Opportunities like this help our ākonga build confidence and industry connections, and we’re excited to see them represent Ara on an international stage.”

The finalists will refine their dishes under the guidance of the programme chef mentor Mark Normoyle before heading to Melbourne in early February.

The programme includes masterclasses, networking and the chance to compete for a career-launching scholarship. At the end of the 4-days, a panel of judges will award one apprentice an international culinary scholarship to reward their commitment and passion for food.

Three finalists will be awarded for their outstanding achievements: Best Sweet Dish, Best Savoury Dish and Best Social Media.

A proud moment for Ara as all eyes turn to the Proud to Be a Chef event in Melbourne in February!