- Published: 22 February 2016
The second group of Indigenous apprentices has graduated from the first stage of their pre-employment training at William Angliss Institute.
Graduates of the National Indigenous Culinary Institute pre-employment program at William Angliss Institute
They will shortly begin working in industry across a number of prestigious Melbourne restaurants.
National Indigenous Culinary Institute (NICI) has partnered with William Angliss Institute to deliver its Indigenous pre-employment program, Skills for Success in Melbourne. The Skills for Success program includes learning fundamental skills required to commence 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.
Under the direction of specialist teacher Jason Stuart who has expertise cooking with a range of Indigenous food, the training delivered over three weeks includes knife skills , vegetable identification and use, meat and seafood identification, pasta and rice dishes and a range of desserts. The nine students have already learnt some techniques using a range of native ingredients, native cherries from Queensland and the use of native herbs such as lemon myrtle and river mint.
A buffet luncheon was prepared by the students for their guests at graduation on Friday 12 February.
William Angliss Institute National Training Manager, Karon Hepner said, “We are proud of these young Indigenous people who have embraced the opportunity to start a new career in Commercial Cookery. They have learned new skills and have now embarked on the next part of the apprenticeship training - attending classes one day week and working in industry under the direction of a life mentor.”
A second intake of the Skills for Success program is expected to commence in late June.
After completing the three week program at the Institute’s Melbourne campus, the first intake commenced placements in some of Australia’s top restaurants, being mentored by reputable chefs including from Rockpool Bar & Grill, Rosetta Ristorante and Bistro Guillaume.
The program has been running successfully in Sydney for four years with graduates completing their three year apprenticeships in January 2015. 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.”