William Angliss Institute’s Patisserie and Events students brought this vision to life at the 2024 Patisserie High Tea, which was themed A Walk in the Enchanted Forest.

Certificate IV Patisserie student Joy Jung from South Korea found the event a perfect opportunity to blend storytelling and culinary artistry.

“I wanted to offer guests a unique and surreal taste experience. We meticulously planned each dish to evoke the impression of a tour through a magical woodland, mixing quirky visuals with unexpected flavours,” she shared.

Over nine weeks, student confidence was boosted as they worked in small teams. A standout creation of Joy’s team was the mushroom dessert, inspired by the poisonous Amanita mushroom representing mystery and peril. Featuring basil whipped ganache, strawberry compote and sable dough stems it captivated guests.

“It was challenging to perfect the flavours and textures but seeing the amazement of guests’ faces made it all worthwhile,” Joy said.

Patisserie and Bakery teacher Aurelie Germanier, who has guided students for the event for 13 years, emphasised its educational importance.

“The high tea gives students a real-world opportunity to create industry-standard products,” she said

The curated menu included delights like The Hunter’s Bite, an ossobuco canelé with horseradish cream plus Wood Log with cherry crémeux garnished with sour cherry gel and chocolate shards. Joy reflected on the intricate process, saying, “It was a fantastic chance to balance creativity and precision, essential traits for any aspiring patisserie chef.”

Aligned with the Institute’s continued focus on sustainability, this year’s event moved from buffet-style to a set dessert-tasting menu.  The student created placemats, depicting a forest walk, adding a more environmentally conscious experience for guests. Events student developed the enchanting theming and Hospitality student delivered seamless front-of-house service.

Aurelie encouraged those aspiring to Patisserie careers to be passionate, creative and have a strong work ethic, noting, “Some days start at 3am, but the rewards are worth it.”