The Cat that got the Fonterra Cream

Elliott Pinn, Apprentice Chef at boutique hotel The George, is proud to be one of the 2 winners of the annual Fonterra Foodservices’ Proud to be a Chef Competition.

Elliott competed against seven other finalists at AUT’s Piko Restaurant on 16 November where each young chef’s original recipe was tasted and evaluated by a panel of judges, including the venerated Ray McVinnie. Obviously a favourite of the judges was what Elliott refers to as his “tricked up Marquise” - a white chocolate marquise with cherry gel and chocolate and hazelnut tuille.

As his prize Elliott will compete at the annual Fonterra Foodservices’ Proud to be a Chef Final in Melbourne in March 2011. The expenses-paid trip includes fights, accommodation and three nights dining at top Melbourne restaurants. While the trip in itself is an exciting prize, the opportunity to attend cooking master-classes and receive mentoring from award winning chefs is an unbelievable opportunity for a young man at the beginning of his career. 

Elliott began his cooking career 3.5 years ago at The George by washing pots before being offered an apprenticeship in the hotel’s well regarded 50 On Park Restaurant. Winning the Melbourne competition would be a great boost to his training as the reward is an international culinary sponsorship valued at $7,500, customised to his individual career ambitions. 

The George takes great satisfaction from the achievements of its team and is proud of the training they receive whilst working in its kitchen brigade under Executive Chef Andrew Brown. Just last year Apprentice Chef Thomas Williams was awarded the NZ-UK Link Cookery Apprentice of the Year.