Angliss Patisserie High Tea Gallops into Success
Celebrating the spirit of Melbourne Spring Racing Carnival, this year's Angliss Patisserie High Tea embraced the theme of A Day at the Races, spotlighting the creativity and skill of students from Foods, Hospitality and Events to the broader Angliss community.
Our adept front-of-house hospitality students warmly welcomed guests, serving an array of savoury canapés, such as Crab salad with Nori tuille complemented by an Angliss signature cocktail or mocktail, all under the guidance of Hospitality Programs Teacher Kamal Unvala.
Over the past 12 years, the Angliss Patisserie High Tea has created a real buzz, with Patisserie and Bakery Teacher Aurelie Germanier assisting in each one. "It's a special occasion for Certificate IV in Patisserie students, providing them with real life experience in creating products to industry standards and for paying customers. It's also an opportunity for them to invite their families to see and sample what they've learned during their course. It is a feature of their educational experience at William Angliss Institute, and a great finale to their course," explained Aurelie.
"It was wonderful to see the care and dedication given by students in creating all the dishes, including the quality and innovation of each item produced. Even though they were busy with their studies, they all allocated time each week to trail and experiment with recipes and practice techniques such as cake decorating," she added.
Upon entering the Angliss Restaurant, guests were captivated by the Spring racing styling curated by Events students, featuring vibrant bouquets plus decorative fascinators and horses made with chocolate, illuminating the Day at the Races theme.
The challenging task of selecting from a buffet of sixteen exquisite desserts followed, including treats like Apple Petit Gateaux with white chocolate, apple, lime and basil; Champagne Bubble with a blown white sugar sphere, Champagne bavarois, raspberry confit, pistachio sponge and meringue crumble; and Ruby Rose with strawberry, rhubarb, rose, lemon and ruby chocolate.
Acting Program Leader Patisserie and Bakery Bhaskar Adeeb proudly emphasised that this signature event is a unique celebration for Patisserie students. "Beyond the delicious offerings, the event underscores the Institute's commitment to nurturing future pastry chefs. It offers students a real-world opportunity to interact with the public, receive feedback, and refine their skills in a professional setting," said Bhaskar.
He expressed gratitude to all the students and teachers from Foods, Hospitality and Events for their outstanding efforts.
The Angliss Restaurant, our on-campus training facility, is open to the public during the semester for lunch and dinner.
To learn more about our courses, or to apply, contact enquiry@angliss.edu.au or call +613 8595 5334 for more information.
For Angliss Restaurant bookings and events, visit Angliss Restaurant or contact +613 9606 2108.
Published 12 December 2023
