Zane Neustroski, Apprentice Chef at boutique hotel The George in Christchurch, is excited to be the winner of the annual Fonterra Foodservices’ Proud to be a Chef Competition 2012. Zane competed against other young up and coming apprentice chefs at AUT’s Piko Restaurant on 30 November where each young chef’s original recipe was tasted and evaluated by a panel of judges. Clearly the judge’s favourite was Zane’s goat cheese cheesecake made with a shortbread crumb and served with mango sorbet, pistachio nut tuile, mango puree and dehydrated raspberry to garnish.
As his prize Zane will compete at the annual Fonterra Foodservices’ Proud to be a Chef Final in Melbourne in March 2012. The expenses-paid trip includes flights, accommodation and three nights dining at top Melbourne restaurants. However, the chance to participate in hands-on mentoring and inspirational master classes with Philippe Mouchel, Adam D’Sylva, Pierrick Boyer and Peter Wright is key to this competition as it represents an invaluable learning experience for a young chef.
Zane has been working at The George for 12 months and is currently under the tutelage of Pescatore’s Chef de Cuisine Reon Hobson. Should Zane win the Melbourne competition 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 Pescatore Apprentice Chef Elliott Pinn won the same competition and relished his time representing New Zealand at the Melbourne competition. Elliott then went on to win the NZ – UK Link Cookery Apprentice of the Year 2011, as did Tom Williams, another of Pescatore’s Apprentice Chefs, before him.