Abhishek Roy was selection by our esteemed panel of Judges to be the winner of the Humpty Doo Barramundi Best of the Best Scholarship for 2023. Abhishek put a great deal of effort into his submission because it meant a lot to him to gain the support of the Australian Institute of Technicalchefs to further his study and career objectives. He has agreed to champion the awards for others who may wish to follow in his foot step and become winners of this prestigious award. It has improved his career standing as a culinary trainer and has set him on a very positive trajectory for his future goals.
Abhishek presented his research article which shed light on the idea of “Exploring the Impact of Augmented and Virtual Reality Technologies in Culinary Education for VET Students.” As training needs to make monumental shifts at an ever – increasing speed to keep up with the changing world of work. This is a very valid idea to allow students to build muscle memory before engaging with knives in the kitchen, providing the potential opportunity of helping students feel much more at ease and potentially gain a feel for the safe use of knives in the kitchen before entering the classroom.
Abhishek has shared his final accreditation for his course as he is about to commence training overseas for students of William Angliss and his thank you letter to Humpty Doo Barramundi.
We look forward to working with Abhishek to promote this opportunity for other professional chefs in the future.
Sarah Maric
President Emeritus and General Manager
President Emeritus and General Manager
THANK YOU LETTER
Subject: Heartfelt Gratitude for the Humpty Doo Barramundi Professional Development Scholarship Grant
Dear Sponsors, Panel and AITC Team,
I am writing to extend my sincere gratitude to the Australian Institute of Technical Chefs (AITC), Humpty Doo Barramundi, and the esteemed panel for awarding me the Humpty Doo Barramundi Professional Development Scholarship Grant. It has been an incredible journey, and I am truly honored to have received this recognition and support.
I am pleased to share that I have successfully completed my Graduate Certificate of Adult, Vocational Education, and Training at Deakin University with distinction. This course has greatly enhanced my pedagogical knowledge, instructional design skills, and ability to incorporate innovative teaching methodologies into culinary education. The scholarship played a vital role in making this possible, and I deeply appreciate the investment AITC and its sponsors made in my professional growth.
As part of my academic journey, I conducted research titled “Exploring the Impact of Augmented and Virtual Reality Technologies in Culinary Education for VET Students”. This project explores how emerging technologies can transform culinary training, making education more immersive and engaging for students in vocational education and training (VET). I would be honored to share this research with AITC as a resource that may benefit the wider culinary education community.
Beyond personal academic achievement, I remain committed to giving back to the industry and contributing to the next generation of culinary professionals. I look forward to engaging with AITC in future initiatives, whether through knowledge-sharing, mentorship, or collaborative projects aimed at advancing technical and vocational culinary education.
Once again, my heartfelt thanks to the AITC team, Humpty Doo Barramundi, Education is Key, The Smoked Egg Company, and Dilmah Tea for their unwavering support and belief in my vision.
I look forward to staying connected and contributing in any way I can.
Best Regards,
Abhishek Roy
Professional Cookery Teacher
Centre for Food Trades and Culinary Arts
William Angliss Institute
Professional Cookery Teacher
Centre for Food Trades and Culinary Arts
William Angliss Institute