Nestlé Professional and the National Indigenous Culinary Institute have announced a partnership designed to support Indigenous culinary talent through mentorship, skills development and training opportunities.
The collaboration aims to foster a more inclusive and sustainable foodservice industry, nurturing a new generation of Indigenous chefs in Australia.
The National Indigenous Culinary Institute (NICI) program has already made an impact on apprentice chef Allen Miller, who joined the team at Newcastle's popular seafood restaurant, Scratchleys on the Wharf.
Mr Allen credited NICI's support for helping him transition into his culinary career.
"NICI provided my first knife set and chef's uniforms, which prepared me from day one and made me feel like I was valued," he said.
"Starting as a kitchenhand in a fast-paced venue with high expectations was challenging, but my NICI mentor helped me adapt to the demands of full-time work as an apprentice."
For Mr Allen, NICI's mentorship has been a crucial factor in building his confidence and encouraging him to take on new challenges.
"Having the support of NICI gave me the confidence to enter culinary competitions this year, including the Nestlé Golden Chef's Hat Award," he said.
"I wanted to test myself against my peers, improve my skills, and get as much experience as I can."
Mr Allen added he has learned a lot from working with new produce and refining his creativity when plating dishes.
"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," he said.
Since 2012, NICI has offered specialised training programs for Indigenous people, helping them develop the skills needed to succeed in high-quality foodservice environments.
The program connects students and apprentices with some of Australia's leading restaurants, offering hands-on training and employment pathways.
NICI's holistic approach includes not only skills development but also financial assistance and mental health support to foster resilience and long-term career growth.
NICI chief executive, Nathan Lovett said the program recognises the specific challenges that young chefs face when entering the food industry.
"At NICI, we understand working in foodservice requires more than just in-kitchen training," he said.
"Entering the food industry can be challenging, particularly when it comes to relocating for a new role or purchasing essential equipment and clothing.
"That's why we're committed to the wellbeing of Indigenous young chefs, supporting their transition into the industry and setting them up for success."
Nestlé Professional Oceania General Manager, Kristina Czepl said the partnership aligns with Nestlé's long-standing commitment to skill development, mentorship, and training for young chefs.
"We are proud that our partnership with NICI will continue this work, providing students like Allen with the opportunity to upskill and apply their culinary expertise in a commercial environment, including bespoke masterclasses conducted by our Executive Chef, Elke Travers," she said.
The partnership, which is part of Nestlé's Reconciliation Action Plan, highlights the company's commitment to empowering First Nations communities in the foodservice industry.
