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Life is sweet at Bondi's Icebergs

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

Frankie Ferrante graduated from William Angliss Institute’s Sydney campus in 2015 with a Certificate IIIin Patisserie. Having studied hospitality at school and countless hours of cooking at home, Frankie wanted to advance his knowledge of culinary techniques which lead him to enrol at William Angliss Institute.

Studying patisserie can take graduates around the world, workingin boutique kitchens and patisseries producing sweet treats to delight customers. Students are trained in innovative techniques and are provided with the expert knowledge in patisserie creations required by the hospitality industry.

Ms. Beasley said, "Our students attended the Dilmah School of Tea and began their journey into the complex and exciting world of tea. The students started with the history of tea followed by tasting, pairing food with tea, and appreciating how food and flavours can enhance and enrich the flavours and characteristics of Dilmah tea."

Frankie’s highlight during his time at Angliss was a vocational placement at a KitKat pop-up kitchen. Over 60,000 KitKat’s were created by Frankie and his team during the month-long placement. This partnership program provided him with invaluable industry experience, as well as allowing him to develop his chocolate tempering skills.

“Delicate fingers” and a “gentle touch” are required to succeed in the world of dessert making, according to Frankie, who is now a pastry chef at Icebergs Dining Room and Bar in Bondi Beach.

Frankie describes working in an environment with Michelin-starred chefs as “constantly inspiring”, but acknowledges that a large amount of teamwork, cooperation and resilience is necessary for the restaurant’s service periods to run smoothly.

He advises the future generation of chefs and hospitality leaders to “be prepared to put in all you have”, but ultimately, if you “study hard,
a fulfilling career could be your reward”.