For young, aspiring hospitality students in Melbourne, William Angliss Institute is the place to train for the world of gourmet. With expansive operations, one of its most exciting endeavours – for both students and the wider public – is the Great Chefs program.
It’s been running for 20 years, but the schedule is still as brilliant and booked out as ever. Offering cookery and hospitality students a chance to work in the kitchen alongside some great Aussie chefs, and Melbourne food lovers the opportunity to experience their exclusive menus at more accessible prices (think between $50 to $80, including matched wines!).
Cooked author Annie Smithers is part of the line-up, next to other recognisable names such as David Verheul, Frank Camorra, Guy Grossi, Kirsten Tibbals and Shaun Quade. We were lucky enough to attend the Shaun Quade evening, held at the Angliss Restaurant in Melbourne. Guests were served a glimpse of the creative and innovative Lûmé menu – known for pushing boundaries with food – paired with wonderful drops from Rutherglen Estates.
While taking a sneaky peak into the kitchen, we were surprised by how calm and collected the masses of students were, and how attentively they followed instruction from Shaun and their mentors. With VCE serving students and TAFE cookery students, the level of talent was remarkable. “We had a great time with the students, I was actually quietly impressed with their skills,” Shaun says.
Don’t miss your chance to experience a range of masterful cuisine cooked by developing students and tutored by industry professionals. For upcoming dates and bookings, visit Great Chefs Events.