Nestlé Professional and National Indigenous Culinary Institute (NICI) have teamed up to provide mentorship, skills development and training opportunity for First Nations chefs.
According to NICI CEO Nathan Lovett, the partnership with Nestlé Professional expands the training experiences for its students.
“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. 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,” he said.
“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.”
Since 2012, NICI has provided apprentices and students of Aboriginal and Torres Strait Islander background with on-the-job training, as well employment and career opportunities to work in venues such as Club Mudgee. There is also currently an apprentice at Wests Diggers.
The partnership for Nestlé also further aligns with the company’s Reconciliation Action Plan, while helping NICI to continue to support First Nations Australians within the food service industry.
“For years, Nestlé has been dedicated to empowering the next generation of chefs through skill development, mentorship, and training. We believe these opportunities should be available to all,” Nestlé Professional Oceania general manager Kristina Czepl said.
Through the NICI program, apprentice chef Allen Miller was connected with Newcastle seafood restaurant Scratchleys on the Wharf.
“Having the support of NICI gave me the confidence to enter culinary competitions this year, including the Nestlé Golden Chef’s Hat Award. 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,” he said.
“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.”
