Trainer and maternity symbol Aunty Beryl
was almost in tears as she instructed the graduates ranging in ages from 16 to
44 to “follow your dreams”.
“Half this mob have jobs already,” she told
the SSH. “[This course] is a stepping stone, it builds up their self esteem. I
know they will have a better future.”
After the formal receipt of awards the
graduates, their family and friends and other attendees feasted on the cooking
centre’s offerings: drunk roo pies, smoked salmon tartlets with waligal (a
native spinach from around Homebush
Bay) and wattleseed and
chocolate truffles.
Corey Milich-Haley was the only male
graduate in the eight-week course. The 17 year old from out near Parramatta had recently
left home and heard about the course through a friend’s mother. Coming back
next course to “firm up” some skills he will then look for full-time
employment.
A mother of 11 kids Salote Cook knew how to
cook native Tongan food but was more interested in Australian food. “I dream of
running my own catering business,” Salote said. “My son is attending the next
course so he can [eventually] come and work for me.” The 44 year old has
secured a job with Compass and will apply for an apprenticeship in the future.
An initiative of the Redfern Waterloo
Authority, Yaama Dhiyaan is open to Redfern and Waterloo residents, but is also attracting
people from outside the area. This concerns Geoff Turnbull from REDWatch who
said, “What the RWA is supposed to be doing is addressing the issues of the
local Indigenous community and creating employment for them”. Mr Turnbull
argues a stronger focus should be made on local families with generational
unemployment.
If you are local get involved. Call Yaama
on 9202 9100 to find out more.
Photo: Ben Falkenmire Caption: Salote Cook
Source: South Sydney
Herald November 2007 www.southsydneyherald.com.au