William Angliss Institute recently celebrated the 25th anniversary of the Great Chefs Program with one of Melbourne's most renowned chefs and restauranteurs, Scott Pickett, at the culinary helm.
The longest running program of its kind in Australia, it gives students the opportunity to prepare and serve a specialty menu to the public under the guidance of some of Australia's most recognised chefs.
In the lead up to the two nights of service, Scott delivered a masterclass in how to prepare his menu to the second and third year commercial cookery students taking part in the program.
The cookery students were shown how to make an appetiser of baby corn, parmesan and fermented black truffle, followed by an entrée of hand-rolled macaroni, spanner crab and basil, a main of Cape Grim eye fillet, kale and pomme Anna, and a dessert of chocolate and raspberry pave.
Hospitality and hotel management students also had the chance to gain valuable experience in taking charge of the front of house operations, with a focus on food intolerance requirements and understanding the wine and food matching.
More than 100 Great Chefs have contributed to the program since it began in 1993. Many were are William Angliss Institute graduates and now employ apprentices from the Institute.
The success and longevity of this program highlights the benefits of the hands on training and experience students gain through TAFE.