- Published: 27 January 2016
Three William Angliss Institute apprentices will be working at Noma Australia in the 10-week pop-up restaurant in Sydney, working with world renowned industry icon Rene Redzepi.
The National Indigenous Culinary Institute in partnership with William Angliss Institute has been instrumental in placing its young apprentice chefs in some of the top restaurants in Sydney and Melbourne.
Through the Skills for Success program, students gain fundamental skills before commencing a three year on-the-job apprenticeship.
NICI is an industry inspired initiative, to create highly skilled Indigenous chefs and provide them with a lifelong mentor. The program has been custom designed by industry leaders such as Ian Curley, Neil Perry, Guillaume Brahimi, Michael McMahon, Jill Dupleix, Terry Durack and Barry McDonald featuring the key skill sets which are valued and required by top level restaurants.
A new intake of the “Skills for Success” program has already commenced in Sydney this year and the program will commence shortly in Melbourne.
The program has been running successfully in Sydney with the first seven graduates completing their three year apprenticeships in late 2014 and another group due to graduate in April 2016. Two of the leading graduates were awarded an all-expenses paid trip to gain experience at London’s most famous restaurant’s “Dinner with Heston” and Brett Graham’s “The Ledbury.”
To read more about this program visit http://www.goodfood.com.au/good-food/food-news/national-indigenous-culinary-institute-chefs-join-the-ranks-at-noma-20160125-gm9uds.html