Joel talks about Indigenous cooking (1:42)

And while we were doing classes we noticed five or six Indigenous girls come in to do Indigenous cooking.  And we instantly thought, “Well how come – why isn’t that being integrated as part of our cookery?  Like shouldn’t – I mean, even if it’s just one dish, shouldn’t a chef know what’s culturally done in Australia?”  Like we asked the question like, you know, and the chef said, “No, this is industrial cooking.  This is, you know, commercial cookery.  Who makes a kangaroo salad or whatever?  Who makes this in a fine five star restaurant or whatever, you know?”  And at that stage we were like, “I don’t know, you sort of have to go to a specific restaurant that sells that sort of stuff”.  So – but at the same time, a chef should know what’s – what – what we eat, you know, in Australia and not just beef pies and VB or something.  That really got a – got me asking a few questions about how they – they train.  It just – within the class environment it makes you feel, yeah, segregated.  That’s – it’s the only word I can keep saying, because you do feel separate.  You – you feel like, “Okay, I can’t ask the lecturer, I’m shame job.  I can – these mob over here, they’ve – they’ve already put themselves far away from us coloured mob over here, like I don’t want to go over there and annoy them”.  Like you just – you just feel separated.