YOCUTA help 10 million youngster by 2030

Nestlé Pakistan planned a specialized training program for young and ambitious chefs of Pakistan as part of Nestlé’s Young Culinary Talents (YOCUTA) Program.

YOCUTA help 10 million youngster by 2030The training was held at College of Tourism and Hotel Management (COTHM) Lahore where over 40 selected COTHM students participated in the training and were exposed to extensive and exciting courses in patisserie arts.

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The course included practical training for desserts by Advisory Chef of Nestlé Professional Hira Laique, who is the out of home food service solutions provider of the company.

The Global Youth Initiative aims to help 10 million youth to access economic opportunities worldwide. The YOCUTA program is designed to develop Young Culinary Talents in Pakistan, strengthening their theoretical and practical skills and preparing them for their professional career while helping the food service industry to fill the shortage of skilled culinary workers worldwide.

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Managing Director, Nestlé Pakistan, Samer Chedid shared his views about the initiative said, “This program is in line with our global commitment to help 10 million young people access opportunities by 2030. Through YOCUTA initiative, we will be offering training, practical skills and knowledge in important areas like professionalism, basic culinary skills and a background knowledge of the social issues affecting the food service environment.

I am delighted that as a first step we were able to train more than 40 talented students and we hope to reach out to many more aspiring chefs in Pakistan in the future.”

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Business Executive Officer (BEO), Nestlé Professional Abdullah Jawaid, said, “YOCUTA is more than just a one-time event. It is, in fact, a commitment to our communities to create more opportunities for young people, while supporting the future needs of the food service industry. This initiative will help us play our role in empowering the youth of Pakistan to gain access to employment and enhance their career in the food service industry.”

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