The past few months have highlighted the strength and momentum of the Australian Culinary Federation, with competitions, scholarships and events giving chefs across the country the chance to showcase skills, share knowledge and build lasting connections.

Culinary Challenge endorsed by Worldchefs

In September Sydney hosted the Culinary Challenge at Fine Food Australia with apprentices, students and chefs competing across a full program of events. From the National Apprentice Competition to the Teams Challenge, the arena was alive with energy and talent.

This year carried special weight, with the competition endorsed by Worldchefs as a recognised regional event. That endorsement places Australian chefs firmly on the international stage and reflects the high standard of competition delivered here. It was a proud moment for every competitor, judge and volunteer who contributed.

Cookers Experienced Chef Scholarship

The Federation was also delighted to announce Kimberly Tang as the inaugural recipient of the Cookers Experienced Chef Scholarship. Created to support chefs aged 26 and over, the scholarship provides $5000 towards professional development and training. Kimberley’s leadership, commitment to mentoring and dedication to her craft made her a deserving first recipient, setting the tone for what this scholarship will achieve in years to come.

International Chefs Day – 20 October

International Chefs Day was celebrated on 20 October. Founded in 2004 by Dr Bill Gallagher, the day has grown into a global celebration of the profession and an opportunity to inspire children about food, healthy eating and sustainability. Chefs across Australia took part in workshops and activities encouraging young people to look at food in a positive and creative way.

ACF across the nation

State events and networking evenings have been equally important in recent months, bringing members together in kitchens, classrooms and venues nationwide. These gatherings build connection, encourage knowledge sharing and strengthen the support that underpins our industry.

The Federation enters the final months of the year with pride in what has been achieved and confidence in what lies ahead.

Until next time,

Karen Doyle
President, Australian Culinary Federation

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