Djinda Ngardak is an annual culinary program launched in 2017 that offers 25 First Nations youth (aged 15-17yrs) the opportunity to attend a life-changing week-long camp which shines a light on First Nations culture and connection to land and food. First Nations youth from across WA are trained and mentored by some of our State’s top chefs.
The Beginnings
The Djinda Ngardak program was built on the capability and experience that PPP gained from conducting the successful youth showcase component of the Kambarang South West Aboriginal Gourmet Experience in 2013 as part of the Margaret River Gourmet Escape.
2017 was the inaugural Kartagup Djinda Ngardak culinary camp which was held in Perth and culminated with the gala dinner at Government House and attended by the then WA Governor, Kerry Sanderson. On the back of its success the Djinda Ngardak Program has become an annual PPP event and has benefited over 100 First Nations youth of WA.
Supported by schools, teachers, First Nations community groups, local chefs and businesses, the Djinda Ngardak Program showcases the talents of students from diverse schools from the metropolitan area, Midwest, Pilbara and Kimberley regions.
Culinary Mentorship
The program offers First Nations students from across WA the opportunity to attend a week-long culinary camp where they will receive training and mentorship from some of WA’s top chefs, these have included Paul Iskov, Tanya Healy, Melissa Palinkas, Anna Gare, David Gilmour, Don Hancy, Mark Olive, Reece Lardi, Rohan Park, Sean Marco, Neal Jackson and many more. This opportunity allows students to develop their culinary skills using modern cooking techniques met with traditional and locally sourced ingredients.
Caroline Taylor interviews co-founder Jenny Laker about the Djinda Ngardak Program, with a short cooking class with Chef Paul “Yoda” Iskov.
Cultural Activities and Mentorship
Throughout the week students also participate in cultural activities with Elders and Cultural Leaders. These activities range from art classes to bush walks allowing the students to share stories, spend time on country, and identify and forage for local bush foods.
Participants will engage with local Elders, forage and prepare meals utilising First Nations and locally farmed food. This will mean for many the development of professional skills in the area of hospitality, with tastes in art and tourism to further their opportunities to participate in the workforce. While simultaneously deepening their knowledge, connection to country and culture, and confidence in the collaborative network support.
Although the Djinda Ngardak Program takes an overall holistic approach that covers culture, food, art, music, dance and storytelling, it is grounded in the development of basic skills of a basic need: food, its interaction with country and ability to bring people together to connect.
Gala Dinner
The Djinda Ngardak Program’s camp culminates in students co-creating, preparing and serving a high-end gala dinner at the designated venue for 100-150 guests. The event not only showcases the knowledge, skill and expertise of the chefs and students, but also includes an entertainment program featuring First Nations art, music, dance and fashion.
This is a fabulous experience for students from the city and the country to network with others with similar interests from across the state and work with outstanding chefs and industry professionals in the culinary, agricultural and tourism industries.
Read about past events
Djinda Ngardak Program Form
