William Angliss Institute

Students inspired by sweet delights of Hong Kong

Inspired by a study tour of Hong Kong, a group of William Angliss Institute patisserie and bakery students have returned to Melbourne eager to use their newly acquired knowledge.

The group participated in an eight-day program designed to expose them to different multicultural and culinary experiences, opening their minds to a world of creative possibilities and global job opportunities. This study tour and a patisserie trip to France earlier in the year were both funded by the Australian Government's VET Outbound Mobility Program.

Led by Institute patisserie and bakery teacher Kristy Sampson, the students experienced a myriad of sweet highlights, combining both contemporary and traditional ingredients.
For example visiting the dessert bar, Cobohouse by 2am, the group was inspired by owner and head pastry chef Janice Wong who has created edible art installations.

Highlights of the program included attending an escorted tour of the extensive back-of-house facilities at Hong Kong Disneyworld with lunch at the DisneyWorld Explorer’s Club, a workshop on how to make traditional Chinese mooncakes, and participating in a fascinating back-of-house visit at the impressive LSG Sky Chefs Flight Operations Facility.

At Hotel ICON, a teaching and research hotel, the students met with pastry chef Danny Ho who gave them an hour-long demonstration, a tour of the hotel restaurant and kitchens, and concluded with a specially prepared high tea and dessert tasting.

Attending HOFEX 2017 (Asia's largest hospitality exposition) with over 2,500 international exhibitors from 57 countries, the students met top industry experts and gained insights into future food trends.

“HOFEX was definitely a highlight for our tour,” Ms. Sampson said.
“The students met with several industry professionals, who shared their stories of product development, industry trends and new technologies.
The students also had the opportunity to view many of the categories on display for the Hong Kong International Culinary Classic competition.
“We saw the competition showpieces including chocolate, pastillage and sugar plus the under 25 apprentices: plated desserts. Seeing first-hand the high level of skill and detail required to enter competitions at this level was inspiring and a good example for our students.
“This trip helped equip our students with creative industry exposure to enable them to become the leaders and entrepreneurs of tomorrow.”

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