Holmesglen and William Angliss TAFE

This September, Adam D'Sylva had the chance to grace his presence at Holmesglen Tafe and William Angliss. He has done many other demos and constructed lunch/dinner menus at other Tafes around Victoria, but I'm only going to mention these 2 TAFEs because I was there to create my dessert and document the experience.

HOLMESGLEN TAFE

I have failed to produce many photos, but managed 3...hahaha I did try harder the next times at William Angliss though.

Menu:

Freshly shucked oysters with pomelo and soy mirin dressing

Soft prawn and pork rice paper roll

Crispy prawn betel leaf with soy vinegar

That's Amore buffalo mozzarella, zucchini, pea salad with goats cheese fritters

Yellow duck curry with rice and palm heart salad

CODA orange brandy snap with white chocolate mousse, blood orange sorbet and sugared almonds

Adam delegating the plate up of the mozzarella dish

Piping the white chocolate mousse into the baskets

CODA team: Adam D'Sylva, me and Dominic Kim

Class #2 group photo

Holmesglen had their CHEFS INDUSTRY ICON DINNER where celebrity chefs like Adam come to show their dishes from their restaurants and the students cook the menu. The dinners are a great way to meet the chefs and have a cheaper meal than what would usually be paid at their restaurants. It is a set menu and these programs allows students (apprentices and non apprentices) to learm new things from different chefs. At Holmesglen, we had 2 classes. The first were first year apprentices who prepped the dinner, and the second were year 12 VET students who plated up during service. Devastated I wasnt able to take many photos, but was determine to remember the next one.

WILLIAM ANGLISS TAFE

DEMO:

Thursday Class

That's Amore buffalo mozzarella, zucchini, pea salad with goats cheese fritters 

Crispy skin ocean trout with green mango salad and black pepper sauce

CODA orange brandy snap with white chocolate mousse, blood orange sorbet and sugared almonds

While Adam was showing a demonstration, I took the photos of him demonstrating to the class.

DAY 1: In the kitchen with a 3rd year apprentice class

Braeden Cleaves (an ex CODA apprentice working at Spice temple) and I

Chef/ teacher David Whitfield delegating the waiters to take the food

Students posing with Adam

Poor guy, the only casualty that happened that day with the oil sputtering from frying the fish

Adam demostrating the black pepper sauce for the trout

The plate up line

The main dish

Pictured left: Alan Timu (CODA apprentice chef who also goes to William Angliss)

The plate up of dessert

DAY 2: In the kitchen with Non apprentice class

Libby (Belgium Beer Garden) making the flourless orange cake in the only massive bowl we could find. hahahaha

The plating of the Mozzarella dish

Adam engaging the whole class in making the black pepper sauce

Class photo with Chef/teacher Freddy BossHart

The experience with the students were so much fun!!! Being an ex William Angliss student myself, it was fun going back and seeing the teachers and feel that things have not really changed for the last 5 years.

Xx