Adam Perconte’s love for cooking started while he was helping his mother in the kitchen.
“I used to cook with my mum on weekends as a little kid,’’ the Melton resident says.
‘‘We would pull out a cookbook each weekend and cook different things.’’
He eventually decided to turn this passion into a career. Now the 19-year-old is a finalist in dairy giant Fonterra’s Proud to be a Chef program, running from February 24-27.
The program, in its 15th year, provides 32 apprentices from across Australia with a mentoring and educational experience, with one chef receiving an international culinary scholarship of $7500.
“They ask you questions about where you see yourself in five years’ time and why you want to be a chef,’’ Perconte says.
‘‘They also ask you to send in a recipe.
“It’s really an experience and I want to go and do my best and meet good chefs who I get to work and spend time with.”
It’s a case of second time lucky for Perconte, who works at the RACV Club in Melbourne’s CBD. He entered last year’s competition but didn’t make the final cut. “Last year I was working in the bistro and this year I’m working in fine dining, which I think made a difference.
“I love working in fine dining and getting to make the plates look fancy.”
It’s just the start of a big year for Perconte, who will finish his apprentice in November.
“I got my job through the work experience program while studying Vocational Education Training hospitality at Staughton College in Melton.
“I was doing one day a week at the RACV Club and they then offered me an apprenticeship.
“I’ve done all the paper work, I just need to wait until November to be qualified.’’
