Nestlé Professional and the National Indigenous Culinary Institute (NICI) have announced a partnership designed to foster Indigenous culinary talent.

The partnership, which will focus on providing mentorship, skills development and training opportunities, also represents a shared goal towards an inclusive, sustainable and thriving foodservice industry for the next generation of chefs.

The NICI program has already benefitted apprentice chef Allen Miller by connecting him with Newcastle seafood restaurant Scratchleys on the Wharf. NICI also mentored Allen to turn his passion for food into a 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.

“My aspiration is to become a highly qualified chef with the ability to work in the best restaurants around the world. Starting my new role as kitchen hand in a fast-paced venue, with the high expectations was challenging. My NICI mentor helped me adapt to the changes in my life with fulltime work as an apprentice.”

NICI chief executive officer Nathan Lovett said they understood 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,” he said.

“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.”

Nestlé Professional Oceania general manager Kristina Czepl said for years Nestlé had been dedicated to empowering the next generation of chefs through skill development, mentorship and training.

“We believe these opportunities should be available to all,” she said.

“We are proud the partnership with NICI will continue this work, providing students like Allen with training to upskill and apply their culinary expertise in a commercial environment, including bespoke masterclasses conducted by Nestlé Professional Executive Chef Elke Travers.

“The masterclasses will cover how to temper chocolate as well as create chocolate desserts and treats using Australian native ingredients.”