The National Indigenous Culinary Institute - a program which
partners with William Angliss Institute and a league of the city's
top restaurants to help young indigenous students achieve a
culinary education - introduced its new apprentices on Monday 28
October at a cocktail party at Sydney's Café Nice. The students
have been working in some of the city's most respected kitchens,
each under the guidance of a culinary guardian, Guillaume Brahimi,
Peter Doyle of Est., Aria's Matt Moran and Barry McDonald from Café
Nice and Café Sopra, among them.
"It's been an amazing experience," says Ashleigh Jarvis (pictured front row, centre), one of the NICI's first students, who's been doing her apprenticeship at Café Nice. "Being at a French restaurant and in the city, I'm overwhelmed... it means so much to me."
The students will now take up a second apprenticeship at a new
kitchen as the NICI begins its search for the next batch of talent
for its 2014 trainee program.
Jarvis has her fingers crossed for a placement at Rockpool Bar & Grill in Sydney.
The food Tapenade and goat's cheese sandwiches, caramelised onion tarts, pâté with tamarillo chutney on crostini, and Niçoise sandwiches.
The drink Pommery Brut Apanage and Fratelli's own pinot grigio, pinot noir and nebbiolo.
We loved Caramelised onion tarts are always a plus, but it was the apprentices and their shared experiences that stole the show on this particular occasion.
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