William Angliss Institute

UK scholarships lead to jobs for graduates

Graduate chefs Alex Reddrop-Birchmore and Lachlan Maddigan won scholarships from the William Angliss Institute Foundation to work at St John’s Restaurant in the UK for one month with iconic chef Fergus Henderson.

Alex and Lachlan have since accepted positions working at St John’s restaurant ongoing- with Alex working as a demi chef de partie and Lachlan in the pastry section.

Alex said the experience at St John was incredible to be able to spend time and work with such a talented and strong team of chefs.

“The work we did at St John was very hands-on and involved a lot of butchery and prep of many various offal products that let us see a different way to use these products and appreciate using the whole beast,” he said.

The third-year apprentices were selected as joint winners for the scholarship by head chef at The European Ian Curley on behalf of the William Angliss Institute Foundation.

The application process included a written application, interview and a day cooking with Ian Curley at The European.

As an apprentice Alex was working in Ballarat at Craig’s Royal Hotel and at The European one day a week, and said it was a huge honour to be selected to win the scholarship to go overseas and work in a world-class establishment.

Alex said it was really satisfying to continue to work upstairs in the kitchen in the restaurant on various sections which were all enjoyable and challenging, with Lachlan working downstairs and equally relishing his job in the pastry section.

“Living in London is an amazing experience and definitely a change to what I was used to but I love every part of it,” Alex said.

Alex said he plans to continue to travel and learn about the culinary industry and hopefully one day own a restaurant.  

 

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