My Kitchen Rules

Year 12 Hospitality Delivers Three Professional Culinary Events

St Aloysius College's Year 12 Hospitality students recently stepped beyond the classroom to present three unforgettable evenings of restaurant-quality dining. Over the course of three nights, thirty five students joined forces with teachers, professional chefs and 150 community guests, honing their skills in a real-world kitchen environment and demonstrating true mastery of the culinary arts.

Sara Gamsaragan's class joined forces with Chris Russo, Head Chef at Sea Level Cronulla, and former St Aloysius student Huon Muntz, Head Chef at Kin Burraneer, to deliver an exceptional three-course dining experience.

The evening began with focaccia and stracciatella served with hot honey, followed by alternate drop of salted squid with shallot, lime, chilli, coriander and sriracha aioli, or cheesy mushroom arancini topped with shaved pecorino and garlic aioli.

Guests then enjoyed a main course of seared chicken supreme with pumpkin purée, broccolini and zucchini pickle, or gnocchi with slow-cooked beef cheek ragù.

To finish, diners feasted on either banana cake with hot caramel sauce, chantilly cream and toffee crisp praline, or vanilla bean panna cotta with cinnamon crumble and baked apple.

Beautiful table settings, warm mood lighting and professional service elevated the evening, creating a memorable culinary experience that received glowing feedback from every guest.

Lisa Sampson's class joined forces with Sam Bova at Bocca Bocca Caringbah, to deliver a hearty winter set menu. The evening opened with three different entrees including Woodfired Puffed Bread, Truffle and Mushroom Arancini and Bruschetta, followed by an alternate drop for the main meal of Tagliatelle Bolognese and Rigatoni Alla Vodka. 

From preparation to plating, the students showcased an incredible range of culinary skills and a deep sense of pride in every single dish they prepared. A huge congratulations to the class for a flawless service period, and a massive thank you to Sam and the team at Bocca Bocca for mentoring our budding chefs.

Yvette Kennedy’s class joined forces with Chefs Jamie Gannon and Conor Turner to deliver a set menu at Call Me Mumma - Parc Pavillion Cronulla.  The evening opened with a starter of freshly baked Sourdough with whipped butter, house ricotta, honey and lemon oil. Guests then enjoyed an entree of Arancini, pesto, mozzarella, sugo and ricotta gnocchi, mushroom, pecorino with sage. 

The main course included Charcoal grilled chicken, chilli with local leaves, pickled onion, dill, mamma’s vinaigrette and a side of confit duck fat potatoes, sea salt rosemary. A huge congratulations to Yvette’s class for a flawless service period, and a massive thank you to the team at Parc Pavillion Cronulla for mentoring our budding chefs.

Andrew Christoforidis

Instructional Leader VET