My Kitchen Rules

Year 12 Hospitality Delivers Two Professional Culinary Events

St Aloysius College’s Year 12 Hospitality students recently stepped beyond the classroom to present two unforgettable evenings of restaurant-quality dining. Over the course of two nights, twenty-seven students joined forces with teachers, professional chefs and 135 community guests, honing their skills in a real-world kitchen environment and demonstrating true mastery of the culinary arts.

An Evening at The Pines with Executive Chef Nick

Under the stewardship of Yvette Kennedy and in partnership with Ross Robinson, owner of The Pines, 11 students worked alongside Executive Chef Nick and his sous chefs to deliver an exceptional dining experience. Students prepared exquisite seafood platters (filled with king prawns, Moreton Bay bugs, Crumbed squid, Beer Battered Dory, Seared Scallops, and QLD green lip mussels) and Carnivore platters (including roast chicken, lamb cutlets, Koji beef flank, and pork jowl) along with a selection of slides and salads. Students filled the restaurant with over 85 guests glowing in their praise. Attendees were unanimous in their feedback on the quality of the food and the professionalism of the students.

A Casino-Inspired Feast

Just four days later, Sara Gamsaragan’s class joined forces with Chris Russo, Chef at Sealevel Cronulla, and Huon Muntz, Head Chef at Kin Burraneer and former student, to deliver a three-course menu inspired by the glamour of the casino floor. The evening opened with a focaccia & edible candle starter followed by the entree course of crispy pork belly nestled on a fennel and orange salad, alongside miso-butter prawns bathed in a delicate velouté. Mains showcased slow-braised beef cheek served atop creamy mash, paired with chargrilled snapper, tender asparagus, crispy kale and a vibrant ginger sauce. Dessert offered a decadent finale of vanilla bean crème brûlée alongside sticky date pudding drizzled in rich butterscotch. The transformation of Room 28 into a beautifully styled lounge, complete with mood lighting and elegant table settings, elevated the culinary journey and elicited glowing feedback from every guest.

Celebrating Authentic Learning and Industry Partnerships

Across both events, it was clear that our Year 12 cohort took immense pride in their work. They navigated the intensity of a professional kitchen, collaborated seamlessly under pressure and exhibited creativity in every dish. These evenings not only celebrated individual achievement but also highlighted the strength of our industry partnerships and the value of authentic, hands-on learning.

We extend our deepest gratitude to teachers Yvette Kennedy and Sara Gamsaragan for their dedication and to Ross Robinson, Chris Russo and Huon Muntz for sharing their expertise. Thank you as well to the 135 guests whose support made these nights truly memorable.

St Aloysius College extends its heartfelt thanks to the executive chefs, teachers, and guests who made this event possible and looks forward to continuing this tradition of excellence in the years to come.

As the Instructional Leader of Vocational Education I am truly grateful for the dedication and passion of the staff who calmly help our students achieve beyond what they thought could ever be possible. 

Andrew Christoforidis

Instructional Leader VET