Cooking for the world’s best chefs at the Kambarang food festival
Seven Aboriginal Certificate III Hospitality students from TAFE Western Wilcannia have returned from the Kambarang food festival in triumph, where they not only built their skills for future employment, but showcased their passion for food to some of the world’s best chefs.
A group of Aboriginal Certificate III Hospitality students from TAFE Western Wilcannia returned home from the Kambarang food festival in Western Australia having prepared food for some of the world’s best chefs.
The students were invited to the festival by Australia’s most renowned Indigenous chef, Mark Olive (aka The Black Olive) because they had shown high levels of commitment and motivation through their excellent attendance and academic records.
Recognising the festival as an opportunity to showcase their skills and commitment, each student made the necessary arrangements to leave their community. Receiving financial assistance through the Australian Government’s ‘Away from Base’ program, they set forth on the challenging field trip in November 2016.
The I Barka Nhuunghus or I River Women group are not new to challenges having catered for several high profile dignitaries this year including the NSW Governor-General David Hurley.
The seven member group was formed in January 2016 following consultation with the community, local business, agencies and TAFE as a way to provide training in vocations which led to both local and away employment.
Tourism and Hospitality Teacher, Lee Cecchin said the students took the challenge in their stride, blossomed over the course of the festival and soaked up all they could.
“They learned how to work with others and that it takes a team to bring it all together, not just one person,” Lee said.
”They learned all about organisation, about work, health and safety and how to use native foods. And they got to eat the food.”
During the festival they prepared meals using native foods including sea parsley, lemon myrtle, wattle seed, bush limes and kangaroo. They attended a master class on chocolate making and another on bread making.
One class took them through all the steps of cheese making, from milking the cow to the end product.
“They talked all the way home, looked at the videos, were happy and in awe at what they had achieved,” Lee said.
“They were excited and exhausted and exhilarated all at the same time.”
By festival’s end, it wasn’t just their knowledge about food preparation that had improved.
“I saw a growth in confidence and an increased passion for food,” Lee said.
Having completed their course in November, some of the students will go on to further study in 2017, particularly in the Catering Operations area, while others will continue their part time work, find part time work, and/or do their own catering.