William Angliss Institute

Melbourne First Foods 2018

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Alumni Michael Cole wins place in Bocuse d'Or final
Alumni Michael Cole wins place in Bocuse d'Or final Wednesday, 16 May 2018 Alumni Michael Cole and his commis chef Laura Skvor are through to the next phase of the Bocuse d’Or Asia Pacific heats with great success placing fourth.
Aviation students network with employer Altara
Aviation students network with employer Altara Wednesday, 16 May 2018 Aviation students relished the chance to meet with Altara CEO Alistair Dorward at the annual tourism and events speed networking event on 15 May.
Dessert delights in Singapore for Patisserie students
Dessert delights in Singapore for Patisserie students Monday, 14 May 2018 Eight William Angliss Institute patisserie students immersed themselves in Singapore food and culture as part of a nine-day VET Outbound Mobility Program excursion.

As part of their commitment to ensuring that our students have access to the very best thought leaders in their fields, we have once again been delighted to host a fascinating industry expert.

 

Jackson Watson, who sits on the committee of Sommeliers Australia, has a very impressive CV which includes Head Sommelier roles at: Vue de Monde, Brooks, Taxi Dining Room, Ezard,  Harry and Frankie, Chez Bruce (London) and La Luna.

His passion for wine and creating extraordinary dining experiences was obvious as he generously shared his insights into current and future trends in the world of the Sommelier.

He spoke about how wine and degustation go hand-in-hand, and how the trend for degustation meals allows for exciting innovation in beverage service as well. He also spoke about what's going to become more poplar in the future too - offering "wine flights" (a smaller serving of several different wines, instead of one larger glass) and the different themes a "wine flight" could encompass.

Jackson predicted that an international trend we could see reflected here is one of moving away from the degustation model, into a more modest series of courses that allow for larger portions and a more substantial dining experience.

Students also learned about the exciting new varietals available in the Australian market and how climate change has been a factor in changing what wines are produced in different regions around the world.

The students walked away with a lot of knowledge and new ideas, no doubt this will prepare them well for their upcoming assessment role-plays where they take on the role of Sommeliers themselves.
 
Pictured: (left to right) Thalia Vassou, Jackson Watson, Sarah Donnellan and Roz Rimes (Lecturer-Gastronomy).

 

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