Rockpool Bar and Grill (Sydney): Apprentice Chef
Jayde is a Kamillaroi woman from Boggabilla in northern New South Wales and now in her second year as an apprentice (Cert III in Commercial Cookery) under the watchful eyes of Corey Costelloe and Neil Perry.
“I have always had a
passion for cooking from my Nan’s family gatherings and after seeing my older
brother (NICI participant Keith Munro) do a cooking demonstration, confirmed I
need to join NICI.” Says Jayde. “To work at Rockpool Bar and Grill (Sydney) has
been an incredible experience so far. I can’t wait to see where this
opportunity takes me in the future.”
Jayde hopes to develop
her skills that will allow her to travel the world, including South Korea,
where Jayde is a fan of the K-Pop culture.
There are many ways you can be involved with the National Indigenous Culinary Institute in training, mentoring and supporting Indigenous Australians to become world-class chefs.
Bistro Guillaume (Sydney): Apprentice Chef
Joshua Moore is a Kunja and
Barkindji man from Bourke in western NSW and is now a 2nd year
apprentice at Bistro Guillaume under the guidance of acclaimed chef, Guillaume
Brahimi. With dreams of one day running his own restaurant that will represent
Australia’s Indigenous cuisine with native ingredients. The opportunity at NICI
has given Joshua the skills and career opportunities, Joshua states ‘it has
given me the skills to be at the top of my game and to become a fully qualified
chef. Before this I was busking on the street, just surviving. Now I am in the
kitchen learning new skills’.
Neapoli Wine Bar and The European Group: Apprentice Chef
Sam May is a Ballardong of Noongar Boodja and (Gija) man from
Perth in Western Australia and has now completed his final year as an
apprentice at Neapoli Wine Bar and The European Group. Sam has a passion for
showcasing his skills developed and would like to encourage more Indigenous
people to showcase their talents within the culinary world, ‘I want to
bring traditional Noongar cooking methods and reinvent them in a modern way ’.
NICI has given Sam the opportunity to become an highly skilled chef and knows
one day that he will be able to ‘change the way people look at Indigenous cooking
and cuisine from the opportunity NICI has given me’.