William Angliss Institute

Patisserie students work at pop-up restaurant Levitate

A group of Certificate III and IV Patisserie students were privileged to complete work experience at the pop-up dessert restaurant Levitate. Run by ex Masterchef contestant Bryan Zhu, the restaurant featured a five course dessert degustation with an east-meets-west style for three weeks in the Primus Hotel, Sydney.

 Sydney Levitate

Hands-on experience is an essential part of being job-ready and working as a team, in a commercial kitchen prepares students for the real world, giving them the confidence to step out into a variety of industry settings.

“Working for Bryan Zhu's Levitate pop-up restaurant has been the most amazing experience. All of the William Angliss Institute student volunteers collaborated and applied what we had learnt from school, and found that it prepared us well for live kitchen operations,” said student Alfredo Jr Peralta.

Experiencing the pressure of a commercial setting challenges students to apply their cookery skills effectively and to work well with others.

Student Debby Amidjojo said, “Levitate went really well! I've learned so much beyond books and classes, and in a fast-paced commercial kitchen preparing Mise en-Place and also plating all the beautiful desserts.” 


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