The National Indigenous Culinary Institute (NICI) has garnered the support of a number of new restaurants this year, including Tetsuya's, Aria and Bistro Moncur.
The venues join a long list of top restaurants who already offer the three-year accredited training course, including Rockpool, Guillaume’s at Bennelong, Catalina, Est. and Fratelli Fresh.
The institute, which was established by former Woolworths executive Bill Wavish, Fratelli Fresh founder Barry McDonald and tourism veteran David Baffsky, aims to provide indigenous trainees with the opportunity to learn from the best in the business.
Each year, 18 trainees, half of which are female and half male, are selected to take part in the training course.
Chef and restaurateur Neil Perry, who will be mentoring a number of trainees at his restaurant Rockpool said “our longer term aim is for Indigenous chefs to be a major force in the Australian restaurant industry.”
The three year course will see trainees work under the supervision of renowned chefs such as Perry, as well as Matt Moran, Micahel McMahon and Guillaume Brahimi.
They will work in the kitchens of three different restaurants and undertake a qualification developed by Neil Perry and Guillaume Brahami, restaurateurs Micheal McMahon and Barry McDonald and food writers and critics Jill Dupleix and Terry Durack.
Cain Slater, co-ordinator, NICI said “the restaurants involved in last year’s NICI program have enormous praise for the training, dedication and skills from the students they have employed.
“They have now recommended their friends who own hatted restaurant to get involved and help increase the employment of Indigenous people in the hospitality industry.”
The qualification is delivered by hospitality educator William Angliss Institute with the assistance of the Indigenous Land Corporation, and it is supported by the Australian Government through the Indigenous Employment Program.