Commercial Cookery graduate Alex Rahme has won the 2015 William Blue Alumni Grant. At an awards ceremony dinner at William Blue Dining, Alex was presented with a cheque for $2000 to go towards setting up her new business.
Alex’s ambition is to start a business applying the four elements of hospitality, commercial cookery, fitness and nutrition, aligning healthy eating with personal training and fitness. Alex graduated an Advanced Diploma of Hospitality Management specialising in Commercial Cookery from William Blue in 2014.
The grant was open to all Think Education alumni with a grant awarded per college. Applicants were invited to submit a short video illustrating their business ideas and how the funds would help their idea become reality. “My dream is to educate and motivate people to exercise regularly and eat healthy,” says Alex.
Alex’s business idea was inspired by new research, popularised by Michelle Obama and Jamie Oliver, that suggests today’s children will have shorter average life spans than their parents due to rising rates of obesity. Through her business, Alex wants to curtail this trend. Her mission is to help in the fight against obesity and Type 2 diabetes, giving people “the hope of a healthier, happier and longer future.” Her idea corresponds with the core values William Blue (as part of the Laureate International Universities network) aims to instill in graduates, to be “Here For Good” by helping people live healthier lives through good food and fitness.
Since starting at William Blue in 2012, Alex has embarked on some amazing opportunities – including the chance to work in Italy and Switzerland. Her studies landed her a job at ARIA Catering working alongside some of the country’s best chefs, including celebrity chef and restaurateur Matt Moran. This led to has work at some lavish venues such as the Sydney Opera House, on luxury yachts and at Kirribilli House serving the Prime Minister.
For her industry placement, Alex traveled to Italy to work at the Michelin-starred restaurant at the Grand Hotel Villa Serbelloni at Lake Como. Since then she has worked as chef de partie at Chiswick in the Gallery in the Art Gallery of NSW, and as sous chef at the luxurious Tivoli Lodge at the Swiss Alps, serving sumptuous cuisine to the rich and famous.
Alex plans to put the grant towards further studies in fitness and nutrition, discovering ways to combine them with her cooking training.
Click here to check out Alex’s Instagram.
Find out more about William Blue’s SIT60313 Advanced Diploma of Hospitality Management (Commercial Cookery Specialisation).