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A group of top chefs have decided to do something constructive to address Indigenous unemployment - they have assembled the National Indigenous Culinary Institute apprenticeship scheme.
The mentor group includes chefs from Sydney's top restaurants such as Neil Perry of Rockpool, Guillaume Brahimi of Guillaume at Bennelong, Michael McMahon of Catalina and more than a dozen other top chefs; augmented by Barry McDonald of Fratelli Fresh and food writers and critics Terry Durack and Jill Dupleix.
The course has been designed by Australia's top chefs and other prominent industry figures in partnership with William Angliss Institute, offering Indigenous mentors to support participants throughout their training journey. In future years, the National Indigenous Culinary Institute will source and place students in cities other than Sydney.
The National Indigenous Culinary Institute Indigenous trainee chef program offers participants an excellent opportunity to gain unique training and experience using modern technology and contemporary techniques. All who successfully complete the program will start their culinary careers in one of Australia's top restaurants.Trainees will be able to train and work at the same time in some of Sydney's top restaurants.
Source: William Angliss Institute, Sydney