William Angliss Institute

On top of the world at Vue de monde

Looking out from Vue de monde on the 55th floor of the Rialto, pastry chef Elisha Kesici has an amazing panoramic view of Melbourne.

Angliss graduate and pastry chef at the renowned restaurant, Elisha is responsible for coordinating the pastry section, running the soufflé room during service, making chocolate bon bons, macarons and other petit fours. Vue de monde is synonymous with elegant fine-dining in Australia and looks to create classic cuisine with locally produced ingredients and a focus on sustainability.

Vue Group is now accepting participants for its 2018 Apprenticeship Program for those who wish to specialise in a career in culinary, pastry and front of house operations.

Geraldine Nankervis, Vue Group Director of People & Culture said, “Regularly Vue Group has taken great participants who complete their pastry apprenticeship in collaboration with William Angliss Institute.”

“As part of the program, apprentices rotate across all Vue Group venues: Pastry Production, Burnham Bakery, Benny Burger, Jardin Tan, Piggery Café, Iki-Jimē and complete their apprenticeship at Vue de monde. This provides them with incredible exposure to various styles of leadership, different styles of cuisine and an opportunity to conclude their apprenticeship at one of the best restaurants in the country.”

Apprentices join masterclasses with Vue Group’s suppliers and get first-hand contact with Shannon Bennett who is extremely passionate about the success of this program.

Past apprentices have gone on to have successful careers with international Michelin star restaurants, have opened their own restaurants locally and some have even returned to the business in senior roles after international work and travel opportunities.

After graduating with a Certificate IV in Patisserie, Elisha’s drive and enthusiasm has proven to be the lynch pin for a successful launch into industry.

Elisha said, “Studying at William Angliss Institute has helped me with my confidence and has pushed me to be the best I can be. It has made me passionate and driven to achieve my career goals. It gave me a lot of insight into the industry and opportunities for work experience in other well-known restaurants such as Om Nom Kitchen and Spice Temple. I was even given the opportunity to represent William Angliss Institute in Singapore which allowed me to learn so much about desserts and flavours in other countries.”

A holistic approach at the Institute has given Elisha a strong base from which to work in the industry.

“The course outline covered everything from running a lunch or dinner service to chocolate class, sugar work, and dietary classes which were fantastic because I learnt so much about accommodating customers with food allergies and intolerances. I also found it beneficial learning about food safety and hygiene, managing finances and stock control as its important to know the theory behind running a successful business,” she said.

Elisha’s view for the future has a distinctly global perspective.

“From the knowledge I have gained I would like to pursue my goal of working in Europe either in Barcelona or France and eventually owning my own dessert bar. Studying at William Angliss Institute has taught me that if you work hard anything is achievable.”

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