Burger Project starts fundraising initiative for aspiring indigenous chefs
All 11 Burger Project sites across Sydney, Melbourne and Brisbane will donate AUD$1 to the NICI for every Outback burger purchased.
Burger Project has started a drive to help fund the National Indigenous Culinary Institute (NICI).
They will donate a dollar for every Outback-limited edition burgers bought at all of their 11 stores across Sydney, Melbourne and Brisbane. In addition to that, Black Label by Burger Project in Sydney will make an ongoing contribution to the Institute by donating AUD$1 from every Native burger sold.
The NICI is an educational center offering mentoring and apprenticeship to indigenous people aspiring to be chefs.
Michael Ingrey, NICI’s general manager, expresses his enthusiasm to be able to work with Burger Project with this new initiative.
“The money raised will provide ongoing invaluable support to Indigenous trainees throughout their apprenticeship, including mentoring, counselling and specialist skills training,” he said.
Aside from Burger Project, the Rockpool Dining Group have two more restaurants, namely Rockpool Bar & Grill and Rosetta Ristorante, are contributing to the cause by employing NICI’s graduates.
The group’s culinary director, Neil Perry, says that they’ve “had the privilege of training these talented, ambitious apprentices, who are invaluable employees of the group. NICI provides a vital platform for indigenous chefs to begin fulfilling careers, and we’re proud to support the Institute the best way we can.”
