A calendar year full of culinary achievements
Last we checked with our Sydney community, their calendar was packed with networking events, award nominations and our Bun Day tradition, where students baked over 1000 hot cross buns! Of course, the excitement continued, and we're ending the year on a high. Here's a handful of 2022 milestones we're adding to our list:
Tourism Training Australia Excellence Awards Nomination
Angliss Trainer and Assessor Darren Lees was nominated for a Tourism Training Australia Excellence Award under the Best Commercial Cookery Trainer category, reflecting his passion and dedication to teaching the next generation of chefs and patissiers.
Apart from teaching, Darren also runs his own business, BlackmarketBBQ, where he cooks, caters and develops recipes using a custom-built Texas-style smoker. His unique journey has helped him develop a well-rounded skill set. His goal when teaching is to encourage students to open themselves up to opportunities outside what they may have planned as it can lead to new discoveries.
"From pushing students to expand their kitchen skills and knowledge to seeing them reach their potential and stepping out job-ready, every day I find something rewarding about my role as a teacher, and it motivates me to keep going," said Darren.
A Girl and Her World
Leading up to the holiday season, patisserie and hospitality students rolled their sleeves to help charity organisation A Girl and Her World, from baking over 200 of our signature chocolate cakes to hosting their fundraising event where students impressed donors with their dessert and cocktail skills. On top of practical experience, the collaboration presented a unique achievement, as their hard work is reflected through the organisation's final fundraising tally of $17,631.
Skills building with Occupational Therapists of Guide Dogs
The Occupational Therapists of Guide Dogs hosted a two-part workshop where they taught staff and students to prepare a home-cooked meal while blindfolded. The training was designed to enable and engage vision-impaired and blind people to start cooking at home. Staff and students relied on verbal instructions (and a lot of trust!) to serve delicious meals such as Salmon Fillet en papillote, mushroom risotto and hummus.
Provolone Cheese Masterclass
Over 60 students had the pleasure of attending the Provolone Valpadana PDO masterclass hosted by Milan-based chef and Provolone cheese aficionado Luca Ciano. During the masterclass, Luca assisted students in identifying flavours from his region in Italy by offering samples of Provolone Valpadana PDO, a delicious cheese similar to mozzarella that can be lactose and gluten-free. After mastering the different flavour profiles, students were given samples of Luca's creations, such as mild provolone fonduta, zucchini flowers and aged balsamic vinegar risotto and asparagus, baby leeks and hazelnuts and served with foamed Provolone Valpadana.
If you’re interested in studying any one of our foods or hospitality courses, visit our website or contact us at +612 9125 5111 or trainingnsw@angliss.edu.au
