The four New Zealand semi-final winners of the Proud to be a Chef programme were announced in Auckland last night. The four successful contestants will travel to Melbourne for the finals of the 2012 Australian-based competition, and be treated to an exciting sequence of professional culinary events that should energise their chosen careers.

The four chosen from yesterday's semi-final evaluation of their basic kitchen skills were;

Zane Neutroski, from the Pescatore at The George in Christchurch.
Zac Saunders, from Gustro Bistro in Lower Hutt
William Mordido, from Sky City in Auckland
Lyle Robertson from Euro in Auckland.

Fonterra-sponsored Proud to be a Chef 2012 takes 30 apprentice chefs from Australia and New Zealand to Melbourne to participate in hands-on mentoring and inspirational master classes with Philippe Mouchel, Adam D'Sylva, Pierrick Boyer and Peter Wright. Each will receive return flights to Melbourne, with three night's luxury hotel accommodation, and dine at three award winning Melbourne restaurants.

Finalists will arrive in Melbourne on Monday February 27, 2012 with the event concluding at 9am Thursday March 1, 2012. One apprentice chef from the 30 chosen to participate in Proud to be a  Chef 2012 will be awarded the major prize of an international culinary scholarship to the value of $7500.

Tony Astle of Antoines, and Geoff Scott of Vinnies both judged at the semi-finals in Auckland, and both commented to foodnews that they thought the event very professional and one of the best value competitions of its kind.

Their opinions were supported by one of the winners, Lyle Robertson.

"This has been a very good, well run event," Lyle said. "The organisation has been excellent and the judges have been meticulous in appraising our work."

Thirty one-year-old Lyle has come to professional cooking late, after beginning his working life as a carpenter. Now into his first year at AUT, and his 4th month in the kitchen at Euro, he is content with his change in direction.

"I did it out of passion," he said. "I love the whole thing about tasting, smelling food and working in a team environment. It is hard, a far cry from what you see on television, with long hours and real pressure all the time."

Whatever happens in Melbourne, Lyle considers he is already a winner.

"I am so looking forward to the master classes," he says. "I want to soak up as much as I can and bring it all back with me."