By Patrick Avenell
Legendary Australian foodies Jill Dupleix and Terry Durack have been working hard this year organising the training and development of young chefs as part of the National Indigenous Culinary Institute (NICI).
Dupleix and Durack are arguably the most famous pair of food writers in the world. Although they now reside in London, both have retained a passion for Australian culture, best evidenced by being founding committee members of the NICI.
One of the major sponsors of the NICI is Breville Australia. Although Breville refrains from making any loud noises about this partnership, it has been a very strong financial supporter of the NICI, which provides a 3-year course to aspiring chefs under the guidance of Australia’s top chefs.
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Here is how Breville described the NICI:
The unique on-the-job training with a contemporary, industry designed qualification aims to produce a group of chefs trained in Australia’s highest profile restaurants. The students will be role models for their family, community and other up and coming indigenous trainees.
After months of Current.com.au chasing Breville for more information about this partnership — as written earlier, Breville doesn’t make a fuss about it — CEO Jack Lord finally relented and told us more about the Institute:
“The NICI program is a ground breaking venture for the food industry,” Lord said. “It is in line with Breville’s ‘food thinking strategy’ and, as a sponsor, allows the brand to develop deeper ties with the food community. The program creates incredible opportunities for Indigenous Australians with a passion for food and cooking.
“The organisation has met with international chefs, including our global ambassador Heston Blumenthal, and there is potential for restaurants like The Fat Duck to host the highest achieving students at the end of their program.”