Joshua Moore dreams of one day opening a restaurant where the plate is his canvas.
”I want to be able to do Aboriginal art with my food,” the 18-year-old, from Bourke , said.
But for now, he is happy to help out in the kitchens of some of Sydney’s finest chefs as an apprentice through the National Indigenous Culinary Institute.
Mr Moore is one of 17 chefs-in-the-making who will help serve up a market brunch this weekend to 100 people under the watchful eye of two-hatted chef Giovanni Pilu at The Sydney Morning Herald Growers’ Market in Pyrmont.
apprentices, from across the state, will meet growers and immerse themselves in market culture as part of their introduction to Sydney’s gastronomic elite.
Next month they will embark on their formal training in kitchen placements across a host of top restaurants, including Catalina Rose Bay, Chiswick, Fratelli Fresh, Peter Doyle’s est and Guillaume Brahimi’s new venture.
Mr Moore said he had learnt his cooking skills from his nan. Curries and johnny cakes are among his favourites. He hopes to one day work with Matt Moran at Aria. ”Matt Moran started off on the farm and he’s a country fellow just like me,” Mr Moore said.
The National Indigenous Culinary Institute, part of the William Angliss Institute in Surry Hills, is celebrating its second intake of students this year.
Danika Heron, also 18, has spent much of her foray into fine dining picking herbs, she said.
But the Nowra girl’s heart lies with desserts.
”I’ve always really enjoyed cooking,” she said. ”My mum and nan used to cook and I did it at high school. ”But I want to work in pastries.”