Third year cookery apprentice John Waterfall will be joining the iconic Reymond family's new European Frederic and Fred's Bar in Cremorne.

John started his apprenticeship at The Recreation Bistro and continued at Bistro Gitan in South Yarra, training at William Angliss Institute.

"Growing up, food was a large aspect of my childhood and I believed that no other career path would give me same enjoyment as preparing & sharing food with others. Therefore, commercial cookery was the natural choice. It would allow me to enjoy working with others and sharing my passion.

"Training at Angliss has provided me with fundamental skills which I can continue to develop while working. It covers a variety of skills which will enable me to transition into the hospitality industry with confidence," he said.

"Having mentors at William Angliss assisted me to practice these skills - such as paying close attention to detail and being organised - and hence made me more effective."

Winning a Nestle scholarship in 2019 meant John could focus on his studies and career.

"It has enabled me to build relationships with people in the industry and develop new skills for my future. This scholarship has supported my growth as a student and as an individual," John said.

"Some of the highlights of my apprenticeship have been meeting great people in and around the industry. Whether it be a pop up restaurant that I was a part of, meeting a new brigade, learning new skills and techniques, cooking for some of the best chefs in Melbourne or finally cooking something to as close to perfect as possible.

John was a member of a culinary industry panel sharing insights on Open Day talking to prospective students about what it's really like working in the industry, sharing his knowledge and connecting with current and future leaders in the industry.

He was one of two Angliss students awarded the Lopez-Lochert Scholarship which offered him the opportunity to complete a hospitality course called 'World of Chilean Wine' - attending workshops and visiting nearby vineyards deepened his knowledge of Chilean wines.

"We covered the processes involved and the way it is appreciated in their culture. I enjoyed the way the Chilean people embraced us with their hospitality and knowledge," John said.