Angliss Great Chefs celebrate 25 years

The William Angliss Institute Great Chefs Program is celebrating 25 years as the most successful program of its kind in Australia. 

The Great Chefs Program commenced in 1994 with industry-leading chefs coming into the Angliss Restaurant to give students first-hand experience and exposure to the latest techniques and cooking methods being used by the best in the business.

More than 100 Great Chefs have contributed to this program since 1994 - some are William Angliss Institute graduates and many now employ apprentices from the Institute.

Many industry-leading and celebrity chefs including Jacques Reymond, Guy Grossi, Scott Pickett, Frank Camorra, Annie Smithers and Ben Shewry have all designed menus and cooked with the students to deliver four-course meals matched with wines for guests.

“It has been my privilege to be part of the Great Chefs Program at William Angliss Institute seven times over the years. This experience takes me back to my own learning on campus and I am reminded of the importance of mastering skills with the help of mentors and teachers,” Angliss alumni and Bellota head chef Nicky Riemer said.

The chefs who attend the events each bring their own menu to cook with the students, sharing their tips and techniques. The food is then matched with wines suggested by the Institute’s wine education teachers, in collaboration with the students.

Twenty-five years on, the program continues to be the most successful program of its type in Australia, fostering communication, connections and networks between students, teachers and the hospitality industry.

Lucas Group executive chef Ben Cooper said he was humbled to be a part of the program having participated in two great chefs himself and with Daniel Briggs from Kong leading another four events.

“It reminded me that the real test of mastering a skill is whether you can teach it. When we worked with the students we really put them through their paces and taught them the way we cook at Chin Chin – then we walked out with four new apprentices,” Ben said.

In the last couple of years, the program has held Great Chefs events off-site at some of Melbourne’s signature restaurants such as Matteo’s, MoVida and the Grand Hyatt which has been a further innovation and resounding success.

William Angliss Institute CEO Nicholas Hunt said since the early beginnings, an integral part of William Angliss Institute’s approach to education and training has been, and continues to be, our close partnerships with industry.

“This training approach seeks to ensure that students have the expertise that makes them graduates of choice in a dynamic industry,” Mr Hunt said.