News at Angliss

Open Day is big, and sometimes it might feel a bit overwhelming, with demos, talks and information galore. But fear not! A little planning can go a long way, and we're here to help you get the most out of your day.

Many restaurant industry icons including Scott Pickett, Adrian Richardson, Nicky Riemer and Tony Twitchett will work with William Angliss Institute students and showcase their latest skills and techniques as part of the Great Chefs program 2019.

Nicky delivers a meal to remember at Great Chefs.

With semester two now in progress, Angliss is offering lots of opportunities for students to experience a range of free and low-cost events held on and off-campus.

Our new Sydney campus is now serving up higher education qualifications alongside a wide range of vocational education and training.

Elaya Carbone is no stranger to winning awards. Since 2018, when she began studying a Certificate III in Commercial Cookery at Angliss, Elaya has been the recipient of ten awards that recognise her academic, culinary and leadership skills.

Earlier this week, Angliss alumnus and current board member for the Institute, Matteo Pignatelli, was awarded the 2019 Lifetime Achiever Award by the 2019 Victoria and Tasmania Savour Australia Restaurant & Catering HOSTPLUS Awards for Excellence.

Last week twenty-one Food Science and Technology students from William Angliss Institute attended the confectionery industry’s annual ConTech Conference and Expo, where Farrah Megson took out the annual Sollich Award for the Best Student of Confectionery.

William Angliss Institute has taken home the award for Best Registered Travel Industry Training Institution at the 2019 AFTA National Travel Industry Awards (NTIA) held at Sydney's International Convention Centre over the weekend.

Professor Sue Beeton PhD, foundation chair of the College of Eminent Professors at William Angliss Institute, has been awarded a Lifetime Achievement Award at the 50th Conference of Travel and Tourism Research Association (TTRA) International recently held at Grand Hyatt Melbourne.

William Angliss Institute recently partnered with the NSW Department of Education and award-winning chef Alessandro Pavoni from Ormeggio at the Spit to provide a rewarding week of training to teachers from New South Wales (NSW).

Two Angliss graduates, Harrison Caruana and Stephanie Goetz, are on their way to representing Victoria in the regional final of the Nestlé Golden Chef's Hat Award.

Residing in one of the world's most livable cities can be a blessing and a curse. There's always something to do in Melbourne, but sometimes it's hard to know where to begin.

Grace Le has been crowned the winner of this year's John Patrick Conway Award, which recognises excellence in baking among Angliss students.

Since graduating in December 2018, Abby Gonzales has been working for one of Australia's prestigious airlines. As a cabin crew member, she often has to do both long-haul flights and quick overnight trips. After so many flights, she is a bonafide traveler.

Who doesn't love a caramelised apple crumble? It's always a crowd favorite, especially during winter. And for the first time, we're sharing our recipe, the same recipe our students use in class, with you. Impress your family and friends with this chef-approved recipe!

As founder of the popular Melbourne food truck, Yo India, Conan Gomes lives and breathes Indian food, so it was a thrill to be featured in Lonely Planet's Around the World in 80 Food Trucks.

Michael Cole, an acclaimed chef and Angliss alumnus, has won the Foodservice Chef of the Year award for the second time.

Last month, 11 students currently undertaking certificates and diplomas in Tourism and Events at our Melbourne campus travelled to Vietnam for a study tour, where they experienced the country’s thriving tourism and hospitality sector.

Since high school, Angliss student Emil Nilsson knew which direction his career was headed in.

Doing what you love and getting paid for it is rare. So when Gabby Sexton was offered a place in the Certificate III in Tourism program, she knew it was the beginning of an exciting journey.

180 hospitality students have immersed themselves in the unique brewery culture of Stomping Ground. Along with the Venue Manager, Eddie John and his experienced team, the students toured and learned all about the Collingwood based brewery and their grand Beer Hall.

Hospitality graduate Brad Cooke has found his passion opening and managing bars, and coaching hospitality business owners to help them succeed in Melbourne's dynamic bar scene.

Our Sydney campus was officially launched last week, following a move to new premises in Alexandria located only 4kms from the CBD.

More than 140 students participated in speed networking events held at our Melbourne campus.

One of our graduates, Ashlee Brazier, has kicked off her events career in fine form joining one of Australia's leading event management companies, Peter Jones Special Events.

Angliss coffee expert, Melissa Caia, says smaller styles of coffee will be trending across Melbourne in 2019, as coffee lovers want bigger flavours.

Angliss hospitality students were working front and back of house with the team from Food and Desire Catering at the Formula One Grand Prix in Melbourne.

Scholarships were awarded to 52 William Angliss Institute students from 2018 and 2019 intakes at an awards ceremony held today, which coincided with the annual Angliss Hot Cross Bun Day.

Learning the best ways to break down a lamb, pork and beef carcass and the most suitable techniques to cook the meat to perfection was the goal of a collaboration between Angliss’ meat processing and higher education departments held recently.

William Angliss Institute’s Sydney campus held its first industry networking event recently.

Angliss Diploma of Tourism students recently headed to the goldrush-era town of Beechworth to learn from local businesses about sustainable tourism practices and customer service.

Diploma of Events student Melissa Despotellis is following her heart into the world of event management at Angliss.

Angliss Cookery Teacher Jason Goldingay recently conducted an indigenous ingredients masterclass for a class of Bachelor of Culinary Management students in the Angliss Raingarden, followed by a three-course lunch featuring the herbs and plants foraged during the masterclass.

The 25th anniversary of the William Angliss Institute Great Chefs Program kicked off in style this week with one of Melbourne’s most celebrated chefs and restauranteurs, Scott Pickett, at the culinary helm.

Two Angliss students - photographed here with worlds 50 best restaurants' Borago owner/chef Rodolfo Guzman - enjoyed the experience of travelling and studying in Santiago, Chile for two weeks awarded the Lopez-Lochert Scholarship.

Being in away from home for big family celebrations can be tough for students in Australia. Angliss student Helen from Vietnam shared her experience and advice on celebrating Lunar New Year (Tet in Vietnam) in Melbourne and some advice on how to have a great time.

William Angliss Institute's Higher Education student team were finalists in the prestigious STR Market Study competition held in New York, USA in mid-November.

Students have been working hard to prepare for their annual Student Product Development Showcase, which will be held on Monday 17 June.

We chat to Kate Stewart and Rocco Trimboli, owners/operators of En Pointe Events to give us insight into their world of events and how they approach each client individually to consider the best way a client can share their ethos through an event.

It has been a stellar year for Certificate III in Commercial Cookery graduate Jack Lee who has gone from being named Chef of the Year by Foodservice Australia to opening a brand new café in Point Cook, Bean Smuggler.

We had a chat to two of our Masters of Food Studies & Gastronomy (MFSG) course's current students, Thanh Truong & Prue Rothwell.

As we grow our new postgraduate programs, we put the spotlight on different businesses within the food industry, each one a pivotal link in the chain of a food system that links to gastronomy. Here we have a chat to George Lucas co-owner of Ocean Made Seafood in Collingwood which supplies some of Melbourne's best restaurants with fresh seafood.

William Angliss Institute has won gold at the RACV Victorian Tourism Awards for Best Tourism Education and Training provider.

William Angliss Institute will help to train and educate a skilled workforce to underpin the growing experience industries, through the Victorian Government's Free TAFE for Priority Courses initiative.

To consider bigger ideas and approaches to food systems of the future, we believe you should talk to those who work with food systems now.

A team of Angliss students and staff won the Asian Cup Culinary Cup at Food and Hotel China's Global Food and Hospitality Expo in Shanghai. It is the first time an Australian team has won this accolade.

Chef Tracey Lister lived in Vietnam for 13 years and when she returned to Australia two years ago, decided to move from the kitchen to organising culinary tours to her former home.

William Angliss Institute launched its ground-breaking book The Study of Food, Hospitality, Tourism and Events: 21st Century Approaches which is an amalgam of contributions authored by educators and eminent experts involved in the food, tourism, hospitality and events fields of study.

William Angliss Institute is the only TAFE in Australia to offer a research-based Master of Philosophy and the only non-university to offer a Master of Philosophy by Praxis and Exegesis.

Trainees at Charcoal Lane were thrilled to host the royal couple the Duke and Duchess of Sussex for native food tastings and lunch.

William Angliss Institute was recognised at the 2018 Victorian International Education Awards, winning two categories and as a finalist in a third category.

Sarah, who works at Swan Street Bakery and Patisserie in Richmond, made a selection of cakes, tarts and delectable eclairs.

Victorian chef and Angliss graduate Michael Cole is prepping for the cooking competition of his life against twenty-three other countries at the final of the Bocuse d'Or 2019 gastronomic Olympics in Lyon, France.

Cameron went on to work at The Fat Duck in the UK and was then asked to be part of the team to open The Fat Duck in Australia and return to his home town.

Having had such a positive experience to express himself via his work as Global Sales Assistant at Urban Adventures, Carlos is keen to encourage other students to step up and grab the opportunities that are waiting in the world of travel.

Angliss's first Dessert Great Chefs dinner was a huge success, with Anna Polyviou working with our students on this special Great Chefs event.

Twenty-four students completed a range of placements across a wide cross-section of industries including working for The Conference Manager, the Accommodation Association of Australia, Incognitus (Event Company), Red Scooter and Queen Victoria Market

Emma won the Event Manager of the Year award at the Meetings & Events Australia Industry VIC Awards and will represent Victoria at the National Awards.

After graduating with a Diploma of Events, Clare McMennemin’s career is moving from strength to strength. As a conference sales executive at the Hotel Grand Chancellor in Melbourne city, Clare’s responsibilities encompass event enquiries, proposals and the full scope of project management.

Ten Bachelor of Event Management students kicked off on their 2017 London Study Tour, learning about the role of events in tourism and how culture and diversity are key players in planning major events.

Commercial Cookery student, Duc Chuang, was lucky enough to get to assist Chef Peter Kuruvita on set of his upcoming show.

As part of her Diploma in Hospitality Management with AccorHotels, Chetrin has made a mark at her placement at the Mercure Sydney International Airport.

Accompanied by Matthew Steel, Manager Educational Operations and Angliss trainers Justine Beasley and Sam Richardson, the group visited the Dilmah School of Tea Academy.

Pastry chef Frankie Ferrante is constantly inspired by working among Michelin-starred chefs at Icebergs Dining Room and Bar.

Angliss International Hotel School students have attended a luxury brandy-tasting masterclass.

Did you know that 99% of the world's biodiversity is invisible to the human eye?

Wildlife enthusiast Brett Howell has found his ideal career guiding visitors on the ultimate nature-lover adventures in his new nature guide role at Echidna Walkabout tours.

Angliss students worked with VCAL graduate and Oakridge Wines apprentice chef George Wintle to prepare lunch for homeless as part of the HEAT Homeless lunch on Friday 22 March.

200 students were launched into careers across the experience industry this week at graduation ceremonies at the La Trobe Street Campus.

The Maggie Beer Foundation (MBF), along with partners William Angliss Institute and Altura Learning, very much welcome today’s announcement by Aged Care Minister Ken Wyatt of a $500,000 grant to create online training for aged care cooks and chefs across Australia.

Tourism and Hospitality Management Degree graduate Kara Waterworth has followed her passion for the hospitality industry and is now working as event sales coordinator at the Yarra Valley’s premiere food and wine destination, Stones of the Yarra Valley.

Aviation students have returned from another successful trip to New Zealand to finish their practical assessments.

Tourism graduate Shanan Kovacic is going from strength to strength with his new business, Walk This Way Melbourne which offers walking tours around the city of Melbourne.

Fine Food Australia, the leading trade exhibition for the food industry, has been a huge success for William Angliss Institute. Teachers and students were involved across the board over the four days of the show.

The award-winning Starward Distillery in Port Melbourne played host to a group of Angliss students last week, where they toured the award-winning distillery and learned the process by which spirits are made.

More than 80 William Angliss Institute students and staff helped work alongside the Melbourne Food and Wine Festival (MFWF) to provide events, cookery and food and beverage support for the World’s Longest Lunch.

Jay gave a presentation on TFE Hotels ‘GOMAD’ or ‘Go Make A Difference’ customer service initiative program.

The world’s largest international serviced residence owner-operator, The Ascott Limited (Ascott), has employed its first Ascott Management Associates Program (AMAP) candidate in Australia.

Our patisserie students were lucky to assist Stephane during his demonstrations during the event, a unique opportunity to learn from a true master.

Working as a chef in Hong Kong sparked Caelan O’Rourke’s drive and passion to be the best chef he could be.