An Epic Year for Holmesglen Hospitality,Cookery &
Bakery
2011 has proved to be an epic year for Hospitality, Cookery
& Bakery staff and students at Holmesglen. A year full of
prestigious awards, medals, amazing experiences, and yes – the
usual blood sweat and tears that are required to achieve such great
results. This year the department has worked more closely than ever
with our industry partners to offer the most rewarding experiences
to our students, and we would like to say thank you. To give you a
taste of how working together has impacted our staff and students,
let us take our minds back and look at ‘The Epic Year That Was
2011’ for Holmesglen Hospitality, Cookery & Bakery.
January - 2 month internship at the luxurious Sheraton
Grande Laguna Phuket Thailand
March - Students work with the culinary masters at the
Melbourne Food and Wine Festival 2011.
April - Student Amy Stanley, soared to Spain for a once
in a lifetime opportunity – an eight
month placement at Mugaritz, voted fifth best in the world in the
San Pelligrino World’s 50 Best Restaurants for 2010.
Vet in Schools success- Two students took up work experience at
MoVida in Melbourne, with one securing an apprenticeship with
Frank Camorra at MoVida. The RACV Club also took on five students
for work experience.
July / August - Guest chef apprenticeship training
program included appearances from:
• Frank Camorra from MoVida
• Ian Curley & Nicole Humbert, from the European
• Adam D’Sylva, from Coda
• Andrew Blake, from Blake’s Catering
• Philippe Mouchel, from PM 24
• Matt Macartney, from Chateau Yering
• Travis McAuley, from the Hellenic Republic
• Joe Grabic, Head Chef from the Press Club
Launch of the Diploma of Management for our industry partners.
This innovative course offers a Diploma qualification for
Managers,
Supervisors and Chefs with the flexibility of one day per month on
campus and flexible work specific industry project assessment.
September - Colin Wilson won the Victorian Apprentice of
the Year Award at the 2011 Victorian Training Awards.
Bake Skills Australia & Great Aussie - Meat Pie
Competition
Holmesglen students Angela Zienow - RACV Club and Megan Jacks -
Sunbeam Cakes represented Victoria in the National Teams
Competition at Bake Skills Australia and finished second
overall.
Holmesglen Chef and Cookery Teacher Leslie Chan won Gold for his
three course modern Australian menu at the Sydney
Culinary Challenge NSW.
Holmesglen students clean up at the AUS-TAFE State Cooking
Finals
- Third year apprentice category - gold medal and Best
Overall 3rd Year Apprentice was won by Woorim (Rima) Kim.
- Two silver medals were won in the 2nd Year Apprentice category by
apprentices Jake Cattlin and John Cassie.
- 1st year Apprentice category, a silver medal was won by Hoang
Le.
October - Holmesglen student
Woorim (Rima) Kim won a bronze medal in Darwin at the AUSTAFE
National Cooking Finals at the end
November - Colin Wilson wins Australian Apprentice of the
Year
To download the newsletter with all
the details of the 2011 Holmesglen Hospitality
Cookery and Bakery successes please click here.
2012 Events Calender:
February 6 - Dandelion hosted by Geoff Lindsay
March 5 - Thierry Marx lunch at Crown Culinarium
April 16 - Hare and Grace hosted by Raymond Capaldi
June 4 - The Point Albert Park hosted by Justin Wise
August 1 - Annual Golf Day at Victoria Golf Club hosted by Jason
Peynenborg
September 24 - Taxi Dining Room hosted by Tony Twitchett
Monday 4th June 2012 - The Point - Albert Park
You are invited to our next Shared Tables lunch for 2012 on Monday
4th June, hosted by Justin Wise, Executive Chef at The Point –
Albert Park. Justin began his apprenticeship in regional Victorian
restaurant - Peter Cellar 47 under the guidance of Peter Hoppoch.
After completing his apprenticeship in 2002 Justin refined his
skills at Reserve restaurant under his mentor George Calombaris. In
2003 he relocated to Fenix under renowned chef Raymond Capaldi
where he further developed his culinary skills. In 2006 Justin
joined The Press Club becoming Calombaris‟ Sous Chef and it wasn‟t
long before he was promoted to Head Chef. During his time at The
Press Club it was awarded Restaurant of the Year and gained Two
Chefs Hats from “The Age Good Food Guide”.
Justin was awarded „Young Chef of the Year in 2009‟ by The Age Good
Food Guide and he was also earmarked as one of the „Young Gun
Chefs‟ in Melbourne‟s Top 100 Most Influential People by The Age
Melbourne Magazine. In January 2010, Wise joined Gordon Ramsay‟s
brand new Melbourne restaurant Maze, as Executive Sous Chef under
Josh Emett. Now at the helm of The Point - Albert Park, which was
awarded 2 hats in both editions of the 2011 & 2012 “Age Good
Food Guide”. In 2011 The Point - Albert Park“ was awarded Best
Steakhouse in “Savour Australia” Restaurant & Catering
Australia Awards for Excellence. Justin brings his culinary
experience to The Point – Albert Park kitchen where he gathers
inspiration from the quality produce he works with.
Beverages from Treasury Wine Estates and Coca Cola Amatil will
accompany the lunch.
I look forward to catching up with you at 12 noon on Monday 4th
June, 2012. Please reply as soon as you can by downloading the reply form
and including your cheque or credit card details.
I would like to advise that if we receive a cancellation for lunch
after Friday 1st of June the full cost of lunch will be charged to
the individual.
We look forward to your company at The Point and the continued
success of Shared Tables in 2012. It should be noted that numbers
are limited so please book early.
Thierry Marx Career Development Award 2012
The recent launch of the Thierry Marx Career
Development Award for apprentice chefs was a great success and
there was a great level of interest for the competition, however we
are yet to receive any entries, please advise if your
apprentice plans to enter this is a great opportunity. I
encourage you to either enroll your apprentice or pass the
information onto your apprentice to enter this competition that
will see 2 young chefs spend 1 month in Paris with Thierry Marx at
The Mandarin Oriental. Click here to download the
entry form and related information.
Holmesglen - Certificate IV in Hospitality - Sommelier - Enrol
Now
Ever wonder if you could learn the skills to distinguish between
a Sauvignon Blanc from New Zealand or another from Sancerre? What
about Arneis or Gruner Veltliner?
Diners today have greater demands and expectations of restaurant
waiters and managers. Sommeliers (professional wine waiters) play
an important role in identifying the best wine choice to meet
customers’ expectations and enhance their dining experience. By
completing our Certificate IV you will gain the advanced skills
required to meet industry and employment demands.
The course will include:
• The history of local and international wine regions
• Terroir influences, organic and biodynamic practices
• Cellaring potential of wine and its benefits
• Sensory evaluation and palate development
• Old and new world wine evaluation
• The skill of food & wine matching
Many of Holmesglen Sommelier graduates have careers at various
prominent Melbourne and regional restaurants including Vue de
Monde, Rockpool, Nobu, Number 8 and Two Buoys.
This course is offered one day per week to accommodate those
working full time. Classes are delivered Mondays
1pm – 9pm at Waverley Campus.
For more information
click here to download the brochure.
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