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John Mangan Miller commenced his
apprenticeship at the Commercial Traveller's, Melbourne, 1945.
After successful completion of schooling in 1949 and armed with
a Diploma in Commercial Cookery from The William Angliss Food
Trades School, he traveled to Europe to augment his experience
in London by working as a commis at the Ladies' Carlton Club,
Goring Hotel, Cumberland Marble Arch and then as a second cook
and baker in the British Merchant Navy.
Between 1952 and 1956, he worked at the Savoy Hotel before
returning to Australia. John first worked at the Windsor Hotel,
then moved to Menzies Hotel during the 1956 Olympics and in 1958
moved to become Executive Chef of the Chevron Hotel.
In 1963 John joined the Americana Hotel later on to become the
Hong Kong Hilton with a brigade of 132 cooks as executive Sous
Chef in 1967 he was appointed as Executive Chef Nile Hilton. His
next role upon returning to Australia was to Open St Kilda Road
Travelodge kitchen and in 1970 joined Education Department of
Victoria as a commercial cookery teacher. Within two years he
was to take the reigns as Head of Foods Department - William
Angliss College with the responsibility to manage 30 cookery
teachers providing commercial cookery programs to over
approximately 1000 students.
Moving in 1981 overseas to accept an appointment in the Hong
Kong Polytechnic. Department of Institutional Management and
Catering Studies, John rose to a Senior Lecturer for two years,
was promoted to Principal Lecturer and on occasions he acted as
Head of Department, and was an Academic Board and Divisional
Board Member.
John finally returned home to Melbourne in 1985 to be appointed
as Curriculum Consultant, William Angliss College.
Memberships awards and achievements:
During an illustrious 46 year career, John been involved with:
- Les Toques Blanches, Hong Kong Branch as an Hon. Life Member
- Past President of the Australasian Guild of Professional Cooks
Ltd and first Chairperson of Directors.
- Is a member of the L'Acadmie Culinaire de France. Inc
[Australie]
- Judged salon Culinaires in Hong Kong, New Zealand, across
Australia and internationally the Bocuse d'Or, in Lyon. France.
- Represented The Australasian Guild of Professional Cooks Ltd
at World Congress. Johannesburg, South Africa in 1988.
- Selected by M. Paul Bocuse as President for Australia as a
member for the Concours de Bocuse d'Or jury in Lyon, France.
- In 1993: Member of the Acadmie Culinaire de France. Paris
He has been awarded many distinctions including
* 1984: Awarded the distinction to wear a Black Chefs Hat as the
first Australian born to be so honored.
* 1989: A training Kitchen in Dandenong College of TAFE was
named in his honour.
* 1992:The demonstration Kitchen at William Angliss College was
named in his honour.
* 1992: was awarded Hospitality and Tourism Educator of the
year.
* 1998 March: Gave the Opening address to the World Congress of
Cooks and officially opened the Congress.
* February 1999; The Minister of Agriculture M. Jean G!avany for
the Republic Of France bestowed the title Chevalier [Knight] de
!'Ordre du Merite for involvement in the promotion of French
Cuisine, education in the culinary arts and curriculum
development.
* August 2004 appointed as a Life member of the Acadmie
Culinaire de France [Aust].
* August 2004 The John M Miller demonstration kitchen
refurbished and opened as a fully functioning training kitchen
at William Angliss Institute.
* Awarded 2006 Order of Australia Medal.
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