Whyalla chef Ben Rogers has made a name for himself internationally, claiming the ‘International Best Salty Dish’ at a cooking competition in France.

Mr Rogers traveled to the Champagne region during March to compete for the ‘Trophee Mille’, named after Philippe Mille, Chef de Cuisine at the prestigious Les Crayeres in Reims.

Ben’s award winning creation was a ‘Vegemite Glazed Duck, Duck Boudin, Pumpkin Puree, Du Puy Lentils, Cavalo Nero, Pickled Pumpkin and Saltbush’.

Mr Rogers than started working with acclaimed Chef Duncan Welgemoed when his multiaward winning restaurant Africola opened where he cooked for the likes of Katy Perry and Maynard Keenan from the band Tool.

Career Employment Group still employs Ben on a casual basis to deliver training but also to inspire the young Chefs of tomorrow by telling his story on what it takes to be successful and what sacrifices he has made to get where he is today.

“Ben’s achievements prove it doesn’t matter where you come from if you have a goal, have the right people around you and work damn hard you can achieve anything,” Mr Sharp said.

Ben is currently on his honeymoon in Switzerland and plans to come back to South Australia and cook up a storm.

CEG’s Adelaide Institute of Hospitality currently has 170 apprentices in training, delivers VET in schools courses for 160 students per year throughout South Australia and is running front and back of house Skilling SA projects to 60 participants.

They have also just received accreditation from Eurhodip, the only in Australia, who are one of the most prestigious hospitality training school associations in the world.