Master chef returns to William Angliss Institute
Trip down memory lane opportunity to connect with the next generation
One of William Angliss Institute’s most high-profile alumni, Shannon Bennett will return to the Melbourne campus on August 13 to deliver a keynote address as part the institute’s Open Day.
The MasterChef judge and mentor, author, restaurateur and former creative director of Vue Group undertook a commercial cookery course at William Angliss in 1991, propelling him into his highly regarded career in the Australian food and restaurant scene.
Bennett’s keynote speech will centre on his time as an Angliss student, his outstanding career journey and opportunities for future students in the industry.
“Returning to William Angliss Institute will be a trip down memory lane and a great opportunity to connect with the next generation looking to start their career”, he said.
“I have fond memories of being a student here and hope by sharing my experience I can demonstrate the different possibilities and career pathways within the industry.
“Now more than ever the industry needs skilled workers and the quality of training that Angliss provides, injected back into the workforce, will keep our industry thriving.”
Prospective students attending the event will have the opportunity to experience immersive masterclasses, industry panel discussions, demonstrations, alumni food trucks and hear from a special keynote speaker.
Alumni will also feature in food masterclasses, demonstrations and running food trucks on the day. With ex-Vue de monde pastry chef, Kitty Budiharjo from Kitty Bakes, will be running a Korean bento cakes masterclass and Ashleigh Price from Koko Black will be hosting a chocolate moulding demonstration.
Alumni, including Grand Hyatt Melbourne HR Officer, Hannah Holden (see AccomNews, June 24, 2022 – The value of taking the right first step), will also share their experiences and career progression at industry panels for tourism, events and hotel management across the day.
Other demonstrations on the day include Brunswick Aces’ non-alcoholic cocktail making, The Fermentary‘s veggie fermentation, Sourdough baking, Food Science’s fudge making, gelato making, barista coffee making, cabin crew procedures, event table styling, indigenous culinary garden tours, cake decorating and more.
The Angliss Restaurant will again host a food & wine (and alcohol-free wine) matching experience.
Prospective students can also attend several information sessions on all the vocational and higher education programs, including postgraduate details.
More information and registration details are available here.
Mike Parker-Brown is a UK-trained and qualified journalist and an award-winning travel communicator with more than 30 years experience.
Since 2002, Mike has worked as a freelance writer and PR consultant providing his services to major organisations in Australia and internationally in the tourism, aviation, hospitality, recruitment and export marketing sectors.
