William Angliss Institute has published a commemorative Great Chefs Cookbook which showcases recipes by 15 of Australia’s most highly respected and award winning chefs who have contributed to the ongoing success of the Angliss Great Chefs Program.
The Great Chefs Program commenced in 1993 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 across the industry.
With a foreword by chef Jacques Reymond, and featured chefs including Guy Grossi, Scott Pickett, Frank Camorra, Annie Smithers and Andrew McConnell, the book includes stories about the history of the Institute, two favourite recipes from each chef including their tips and techniques, and matching wines suggested by the Institute’s wine education teachers.
“It has been my privilege to be part of the Great Chefs Program at William Angliss Institute which offers students the unique opportunity to cook a menu designed by a successful chef and work under supervision to prepare it and serve it to paying guests,” said Reymond.
In the last 12 months the program has held Great Chefs’ events off-site at some of Melbourne’s signature restaurants and has been a further innovation and a resounding success.
Established in 1940, William Angliss Institute is the specialist training provider for foods, tourism, hospitality and events industries, enroling approximately 18,000 students annually.
Left to right: Lisa Morrison, Annie Smithers, Ashley Kinnersley-King, Ian Curley, Nicky Riemer, Sheree Rinderharden, Scott Pickett, Georgia Reaburn, Tony Twitchett, Sam Smith, Pierrick Boyer, Mark Normoyle, Brendan McQueen, Tony Rogalsky, Jacques Reymond, Nicholas Hunt.
