William Angliss Institute

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Industry and students connect at Careers Expo
Industry and students connect at Careers Expo Wednesday, 16 August 2017 The 2017 Careers & Employment Expo has given 30 exhibitors and over 500 students the opportunity to make new connections.
Tourism education expands to meet growing industry
Tourism education expands to meet growing industry Wednesday, 16 August 2017 As the state specialist centre for foods, tourism, hospitality and events, William Angliss Institute is extending its portfolio of specialist education courses in order to meet the needs of the growing tourism sector.
Students work with Iron Chefs in Sydney
Students work with Iron Chefs in Sydney Friday, 04 August 2017 William Angliss Institute students in Sydney have sharpened their skills assisting with the Iron Chef All Stars 2017 charity dinner at the Sydney Opera House on 2 August.

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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