Ms Tebbut, the local member for Marrickville, which now
extends into parts of Redfern, said, “Yaama Dhinawan gives local and Indigenous
students a better chance of employment in the hospitality industry. The
Government is determined to make a real difference in Redfern and Waterloo by providing more
opportunities and jobs – and this initiative shows we’re making real progress.”
“These 15 students are to be congratulated for being the
first to complete this eight-week training course. It sets them up with new
skills to enter the industry and gain full-time employment.” The Minister went
on to pay respect to Aunty Beryl Van-Oploo, along with young Aboriginal chef
Matt Cribb.
Yaama Dhinawan is part of the North Eveleigh Training Centre
which was established with the support of a $750,000 investment by the Redfern
Waterloo Authority. Training funds have been provided by the NSW Department of
Education and Training and the Commonwealth Department of Employment and
Workplace Relations. Minister for Redfern Waterloo Frank Sartor said the Centre’s
hospitality course alone is expected to train at least 60 students a year. “It
is our aim that it will become a world-class cross-cultural training and
employment centre specialising in modern Australian cuisine, including Indigenous
produce,” Sartor said. Students will also be able to gain real industry
experience through Yaama Dhinawan’s catering contracts and a commercial café
and function centre due to open next year.
Aunty Beryl said she was proud to see Yaama Dhinawan’s first
students now able to enter the workforce. “I have wanted to set up a training
course like this for more than 30 years,” she said. “I am thrilled to see this
dream finally come to fruition with the support of the RWA. There’s a real
feeling of pride amongst the local community because this Centre has been
established right here in Redfern.”
Cliff Bott, a Wilson
Street resident, told the South Sydney Herald, “I started going for coffee and lunch shortly
after it opened. It’s a wonderful initiative. The place has a
peaceful ambience and the service always comes with a big smile. I’m
looking forward to it being re-opened in this month and to trying some of the Indigenous
cuisine that I believe is planned. I was lucky enough to be invited by Aunty
Beryl to the graduation ceremony shortly before Christmas. It was a very
happy and indeed moving event.”
Source: South Sydney Herald February 2007