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NICI cocktail party

The National Indigenous Culinary Institute introduced its new apprentices on Monday 28 October.

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.

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“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.

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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.

nici.org.au

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