The soon-to-be opened Hawker Hall restaurant gave a sneak peek at a couple of its upcoming dishes at a cooking demonstration by chef Damian Snell at William Angliss Institute as part of its 75th anniversary celebrations.
The Lucas Group stable of restaurants include Chin Chin, Baby Café & Pizzeria and Kong BBQ.
Working closely with The Lucas Group’s Executive Chef - Benjamin Cooper, Damian as well as the menu creation team has been working tirelessly for the Hawker Hall launch which is due to open in October this year.
Over 110 keen professional cookery and hospitality students alongside some industry and alumni enjoyed the demonstration during which Damian shared his tips and techniques with his cheeky sense of humour alongside Kong Head Chef - Daniel Briggs.
The pair cooked a laksa and ‘economy’ noodle dishes and recreated a few of the tastes and aromas of Malaysia using their signature fresh ingredients including galangal, prawns, chilli and fresh herbs.
Most recently, Damian has spent the last eight months behind the pass at Chin Chin, while quietly working away on the concept and menu design for Hawker Hall.
Two current William Angliss Institute commercial cookery students Miranda Anwar and Nabil Ansari assisted at the cooking demo.
Miranda is currently working at Chin Chin as part of her cookery training and shared her experience of working in the Chin Chin Kitchen.
“Everyone has been very welcoming and I have learnt so much – things move very fast and you work hard but there is a great team spirit,” Miranda said.
This event is part of the partnership between The Lucas Group and William Angliss Institute.
The Lucas Group recruits for BOH staff all year round and encouraged students from William Angliss Institute to apply via their career’s website.
Commercial cookery student Nabil Ansari said it was very inspiring to get to work side by side with two incredible chefs.
http://www.angliss.edu.au/news/24-food/310-hawker-hall-preview-a-success-at-angliss