After a successful inaugural year in 2012, the National Indigenous Culinary Institute has continued to grow throughout 2013 and continued this into 2014.

The program now has a large number of Sydney’s leading restaurants and chefs on board to create a skilled Indigenous workforce for the hospitality industry and is earmarked to be expanded in the future.

The hospitality industry has welcomed this opportunity to provide Indigenous trainees with the skills and training required to work in the country’s finest dining establishments. The longer-term aim is for Indigenous chefs to be a major force in the Australian restaurant industry.

This program is marked by its strong leadership component, with mentoring a key element to help trainees achieve their potential. There is a focus on the history of Australian gastronomy, on the selection of quality produce, and the ethics of suppliers and growers in food production.

Chefs from Sydney’s top restaurants have combined forces to create this program. The Culinary Guardians include Neil Perry of Rockpool Bar & Grill, Barry McDonald of Fratelli Fresh, Guillaume Brahimi of Guillaume at Bennelong, Michael McMahon of Catalina, Peter Doyle of Est., Matt Moran of Aria, Maurice Terzini of Icebergs Dining Room and food writers Terry Durack and Jill Dupleix.

For the students who are taking part in this program this is truly a life changing opportunity. They get the chance to be mentored by Australia’s leading chefs, trained by the respected William Angliss Institute and work in Sydney’s best restaurants.

We would like to thank all the chefs and their teams for their tremendous effort and major sponsors National Australia Bank, Macquarie Bank, Investa Property Group, Accor, Rydges, Coles, Woodside Energy, Breville, Job Link Plus and Max Employment.

We would also like to thank William Angliss Institute for delivering the training for this qualification and the Australian Government for supporting the program through their Indigenous Employment Program. A special mention to Cain Slater for his support and co-ordination of the NICI Program.

The National Indigenous Culinary Institute consist of a board of Bill Wavish, David Baffsky, Barry McDonald, Ross Grant, Bill Sweeney, Mark Arbib and myself.

Bill Wavish
National Indigenous Culinary Institute