William Angliss Institute

Melbourne First Foods 2018

Latest News

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.

Ben Cooper Executive Chef of The Lucas Group, which includes a range of Melbourne hot-spots - Chin Chin, Baby Pizza and Kong, recently visited William Angliss Institute.

Ben spoke to a group of 60 plus students for half an hour about his career as a chef, how he started working in his own time for Neil Perry, travelling around the world and how he manages to build work life balance for himself and his staff.

Ben's focus was on how working as a chef or in hospitality can be a very tough industry, but how students can make it work for themselves. He took the opportunity to promote working within the Lucas Group in a fast paced environment that offers room for growth and development.

It's an exciting time for The Lucas Group, with a new venture opening next year, and lots of opportunities for students. The group are loking forward to collaborating with William Angliss Institute in a number of ways throughout 2015 and beyond.

The audience was thrilled to hear from Ben and team, and listened attentively and had many questions. Students posed for photos, and snapped up application forms to work with The Lucas Group. It was great to see the students so engaged in such an inspiring journey.

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