William Angliss Institute

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Graduate awarded Mariott Hotel, Special Achievement Award
Graduate awarded Mariott Hotel, Special Achievement Award Thursday, 23 March 2017 Diploma of Hospitality student ‘Anna’ Soohyun Choi recently graduated with flying colours.
Events students a cut above at fashion show
Events students a cut above at fashion show Friday, 17 March 2017 A team of Diploma of Events students were lucky enough to be part of the Virgin Australia Melbourne Fashion Festival 2017 Arts Program on Wednesday 15th March.
Graduate’s passion becomes career with Burch & Purchese
Graduate’s passion becomes career with Burch & Purchese Friday, 10 March 2017 Patisserie graduate Alison Marshall is finding her stride at the renowned Burch & Purchese Sweet Studio in South Yarra. Acclaimed for their exquisite creations and original flavour combinations that dazzle the palate-the...

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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