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MELBOURNE | Last week I was invited to The William Angliss Institute to help them celebrate 25 years of the Great Chefs Program, 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. If you enjoy eating at restaurants in Melbourne, chances are that you’ve had an Angliss graduate cook for you several times.
Lucas Group executive chef Ben Cooper spoke in praise of the program, as did Angliss graduate and Bellota head chef Nicky Riemer. It was genuinely inspiring to hear them talk about their own experiences with the program and insightful to realise just how important it is to the Victorian hospitality industry.
Angliss students prepared an assortment of delicious treats for guests to enjoy on the night, and the proof of just how good some of these up and coming chefs are was evident in every bite.
If you’re interested in sampling some of the deliciousness that’s occurring as part of the Great Chefs program you can experience exclusive three course menus from well-known chefs for lunch and dinner at prices between $50-80 (including matched wines). It’s done and dusted for 2019, but keep an eye on the Angliss Institute’s socials – the program kicks off again early next year.