Have you Experienced an Enchanted Forest Patisserie High Tea?
Imagine stepping into a mystical woodland where each leaf whispers secrets of sweet indulgence and every bite tells a story of creativity. Our Patisserie and Events students brought this vision to life with the 2024 Patisserie High Tea, themed 'A Walk in the Enchanted Forest'.
Guests were immersed in the experience, enjoying meticulously crafted high tea delights on arrival and at forest-themed table settings, all to the soft sounds of enchanted forest music at the Institute's Angliss Restaurant.
Passionate about cooking since she was ten, Certificate IV Patisserie student Joy Jung from South Korea, was glad that the event gave her the opportunity to push creative boundaries and explore the art of storytelling through food. "I wanted to offer guests a unique and surreal taste experience. We meticulously planned each dish to evoke the impression of a tour through a magical woodland, mixing quirky visuals with unexpected flavours," Joy said.
Over nine weeks, student confidence was boosted as they worked in small teams to trial and create their savoury and dessert concepts.
A standout creation of Joy's team was the mushroom dessert, inspired by the poisonous Amanita mushroom representing mystery and peril, which featured basil whipped ganache, strawberry compote and sable dough stems. "It was challenging to perfect the flavours and textures but seeing the amazement of guests' faces made it all worthwhile," added Joy.
Teacher Patisserie and Bakery Aurelie Germanier, who has been guiding students for the annual Patisserie High Tea for thirteen years, emphasized the educational importance of the event. "It gives students a real-world opportunity to create industry-standard products," she said. It also allows them to invite their families to observe and sample what they have learned throughout their course."
The curated menu included delights like The Hunter's Bite, an ossobuco canelé with horseradish cream plus Wood Log with cherry crémeux garnished with sour cherry gel and chocolate shards. Joy reflected on the intricate process, saying, "It was a fantastic chance to balance creativity and precision, essential traits for any aspiring patisserie chef."
In line with the Institute's continued focus on sustainability, this year's event moved from buffet-style to a set dessert-tasting menu. The student created placemats, depicting a forest walk, adding a more environmentally conscious experience for guests.
With its magical ambiance and exceptional savoury and sweet menu, the 2024 Patisserie High Tea reaffirmed our commitment to nurturing creative excellence while setting the stage for the next generation of pastry chefs. It also highlighted the talents of our Events students who developed the theming and our Hospitality students who worked front of house.
Aurelie suggests that those aspiring to Patisserie careers need to:
• Be passionate
• Be creative; and
• Have a strong work ethic (some days may start at 3am)
Feeling inspired to make your own creations or work in hospitality and events? Learn more about our courses, or to apply, contact enquiry@angliss.edu.au or call +613 8595 5334 for more information.
Visit Angliss Restaurant or contact +613 9606 2108 for bookings and events.
