Nestlé Professional and the National Indigenous Culinary Institute (NICI) have announced a partnership designed to foster Indigenous culinary talent by providing mentorship, skills development and training opportunities.
The collaboration represents a shared goal towards an inclusive, sustainable and thriving foodservice industry for the next generation of chefs.
The NICI program has already benefitted young apprentice chef Allen Miller – connecting him with iconic Newcastle seafood restaurant Scratchleys on the Wharf.
NICI mentored Allen to turn his passion for cooking into a bright career.
“NICI provided my first knife set and chef’s uniforms which prepared me from day one and made me feel like I was valued,” said Allen.
“My aspiration is to become a highly qualified chef with the ability to work in the best restaurants around the world. Starting my new role as a kitchen hand in a fast-paced venue, with high expectations was challenging.
“My NICI mentor helped me adapt to the changes in my life with full time work as an apprentice.”
Since 2012, NICI has delivered training programs for Aboriginal and Torres Strait Islander people to develop the skills needed to succeed in the foodservice industry.
“Having the support of NICI gave me the confidence to enter culinary competitions this year, including the Nestlé Golden Chef’s Hat Award,” said Allen.
“I wanted to test myself against my peers, improve my skills and get as much experience as I can. As a first-year apprentice, I was able to learn so much working with new produce and refining my creativity when plating dishes.
“For any Indigenous students wanting to enter the culinary industry, make sure you try as many things as possible and learn from mentors early in your career.”
Each year, NICI provides more apprentices and students with on-the-job training, creating employment and career opportunities for Indigenous people to work in Australia’s very best restaurants.
The holistic approach of NICI focuses on skills development and financial support while investing in mental health counselling to ensure chefs’ resilience and long-term success.
“At NICI, we understand working in foodservice requires more than just in-kitchen training. Entering the food industry can be challenging, particularly when it comes to relocating for a new role or purchasing apprentice equipment and clothing,” said NICI CEO Nathan Lovett.
“That’s why we are dedicated to the wellbeing of Indigenous young chefs, supporting their transition into the industry and setting them up for success.
“Our partnership with Nestlé Professional will help expand the training experiences for those navigating this industry, helping our students build strong foundations for an enjoyable and long lasting career.”