South Morang’s Alan Andrews was recently honoured as the 2024 Savoury Winner in Australia’s leading food service mentoring program, Proud to be a Chef.
Proud to be a Chef is a mentoring program dedicated to nurturing the next culinary talent in Australia, offering 32 apprentice chefs a unique opportunity to advance their careers through intensive mentorship, masterclasses, and skills workshops.
Over a four-day program in Melbourne, chefs and masterchefs kept an eye on the emerging chefs, awarding one lucky finalist with a culinary scholarship.
Mr Andrews approached the program with a clear strategy—to network extensively and impress the chefs and judges with his knowledge in simple yet well-prepared dishes.
When it was time to cook on the final day, Mr Andrews prepared a lamb backstrap with potato fondant, celeriac puree, glazed shallots, and charred leek—a similar dish to the famous beef wellington.
It was the dish Chef Mark Normoyle praised, stating he would serve it in any restaurant.
Reflecting on his culinary journey, Mr Andrews shared insights on staying relevant in the food industry.
“Nowadays if you don’t eat out, you don’t know what’s happening in your area. You got to taste food and see what other people do, you got to be creative in your own way,” he said.
“I think for me … trying to improve myself, be out there, talk to customers … that’s one thing I learnt, you got to be confident in your own ability.”
Mr Andrews is currently a chef at Little Black Pig and Sons in Heidelberg, Melbourne.
Becoming a chef happened unexpectedly for Mr Andrews after picking up a few shifts at his local RSL at age 18.
His passion was further fuelled by his time preparing meals at the Abruzzo Club a few years later.
Mr Andrews decided to pursue a culinary apprenticeship, which provided him with all the necessary tips, tricks, and techniques in the kitchen.
All for his love of learning, Mr Andrews said he took every opportunity, including during lockdowns when he started to learn new skills.
“Since working at Little Black Pig and Sons, I have gained a lot of knowledge and confidence, which I am very fortunate [for],” he said.
