THIS IS THE STORY ICCA Dubai Culinary Scholarship THIS IS THEIR STORY… Class of 2019
IR Y… THIS IS THEIR ORY… PROGRAMME AGENDA 5:45 pm - 6:00 pm Arrival of Guests 6:00 pm - 6:05 pm Welcome Remarks by Chef Andy Cuthbert Chairman, Young Chefs Development Team (WorldChefs) Chairman, Emirates Culinary Guild General Manager, Jumeirah Creekside Hotel 6:10 pm - 6:25 pm About the Program by Sunjeh Raja Director & CEO, ICCA Dubai 6:25 pm - 6:35 pm About the Certification by Jeremy Dahdi Executive Director, International & Digital Crendentials City & Guilds, London 6:35 pm - 7:25 pm Conferment of Diploma By Mr. Mohammad Darwish CEO, Permits and Compliance, Regulations & Permits Commission, KHDA on behalf of Dr. Abdulla Al Karam Chairman of the Board of Directors & Director General, KHDA 7:25pm - 7:40 pm Awarding of Recognition CSR Partners 7:40 pm - 7:45 pm Closing Remarks by Chef Uwe Micheel Asst. Vice President, WorldChefs President, Emirates Culinary Guild Director of Kitchens, Radisson Blu - Dubai Deira Creek 7:45 pm - 8:00 pm Photo Session 8:00 pm - onwards Graduation Dinner at ICCA June 10, 2019, Dubai Knowledge Park Auditorium, 5:45 PM ICCA Dubai Culinary Scholarship Class of 2019
A Dream that Fulfills Many a Dream... Chef Uwe Micheel Member, ICCA Dubai Culinary Scholarship Committee, Director of Kitchens, Radisson Blu Dubai Deira Creek, President, Emirates Culinary Guilds, Assistant Vice President, WorldChefs, Conseiller Culinaire Commandeur Chaine des Rotisseurs, Bailliage National Emirats Arabes Unis The Annual One Million Dirham Continuing Education Award for UAE Young Industry Chefs, an astounding achievement over the last five years, is what we had envisioned when the Scholarship Program came into being in the year 2014. Nurturing a career-long dream of both myself as President and Andy Cuthbert as Chairman,of the Emirates Culinary Guild (ECG), together with Sunjeh Raja, the Director & CEO of the International Centre for Culinary Arts (ICCA Dubai); the program is now well recognized both by the hospitality industry in the UAE as well as Chef Associations & Bodies the world over. A first-of-its-kind innovative Education - Industry initiative undertaken by the International Centre for Culinary Arts (ICCA Dubai), a 100 scholarship program for the Young Chefs, is all about educating,training & certifying talented and deserving, but financially underprivileged young chefs in the UAE Hospitality Industry. In the last intake, we saw over 100 applications being received from almost every reputed brand across UAE, most of the candidates being deserving of the opportunity. It was a tough call and so it was unanimously decided to double the capacity of the class from 20 to 40 candidates for the year 18 - 2019. As the Class of 2019 successfully graduate, we are doubly elated to have inculcated in them the knowledge of Classical Cookery, as well as paved the path for further opportunities that lie ahead. This hands-on and dedicated Scholarship Program continues to be committed to supporting aspiring chefs to uplift themselves and fulfill their dreams. For we believe that better than a vision held, are dreams shared and brought to reality! Making a Difference... The ICCA Dubai Culinary Scholarship Program is a one of it's kind Innovative, Education - Industry initiative that is designed to share knowledge, experience, expertise, and capabilities to not only develop a sustainable workforce; it also brings about a Total Transformation to the lives of a chosen few. The program aims to bridge the skills gap across the industry and strive for excellence, developing a socially inclusive working environment for the long-term. In doing so it not only endows the chef with a requisite qualification, it also touches the lives of the aspiring chefs & their families in more ways than one. Executed in strategic partnership with the Emirates Culinary Guild, World Association of Chefs Societies (WorldChefs) and City & Guilds, London; the 52 weeks 'Day Release Program' delivers the City & Guilds, International Vocational Qualification (IVQ) Level 2 Diploma in Food Preparation & Culinary Arts (8065-02). %
This is Their Story... It is hope that gets people to wish and dream for a better life. These dreams are fuelled by years of struggle & perseverance, commitment & dedication to seeing them turn into reality. As the third & fourth batches of the Scholarship Program graduate this summer, we are proud to present to you their journey, stories that tell their path travelled, as they stand today having achieved a new milestone in their careers, adding a new threshold to their lives. Armed with an Educational Qualification and upskilled to International Industry Standards, we wish the Class of 2019 all the very best as they are now ready to write a new chapter in the story of their lives. Muhammad Arsalan The Ritz Carlton Hotel, JBR › I come from a modest household and started working at an early age to support my family. I loved cooking and so began as a kitchen helper at a local restaurant in Karachi and since then my dream was to be a professionally qualified but I could not afford admission in a culinary school. The professional training at ICCA has really exposed me in a big way to culinary arts. Earlier we only knew how to cook. The training has taught us the what’s and why’s of cooking. It makes me mentally stronger to stay focused in a pressured environment. The education, right from the basics to the advanced skills, also helps me to train my fellow chefs at work. This Diploma will be a bridge to work anywhere in the world and it only intensifies my love for the kitchen. Suman Rai Ethihad Airport Service - Catering › I am from a small humble family in Nepal. For me food & creating new dishes is an art. The challenges I had to face in creating this art was because of lack of knowledge, skills, and work pressure. The training has helped me a lot in understanding the fundamentals of culinary, a different way of looking at & managing things, sharing the understanding with colleagues on things learnt, a sense of responsibility, and the impact our confidence & job contentment has on customer gratification. The Diploma qualification is my new passport as it shows me a new path & opens the gate of the culinary world for me. For this I would like to thank the ICCA team for giving me this chance to move forward & and a big thanks to my Executive Chef Alaa for allowing me this opportunity for which I am truly humbled and grateful. Natashekhar Reddy Lakkireddy Shakespeare and Co. › I come from a farming background with a dream of getting higher education in hospitality. I chose the culinary industry over other careers because of my passion for food. To fulfill a dream in this field, having a formal culinary education is extremely important as it teaches us not only how to use something as basic as a knife, it also gives us a better understanding about the kitchen. The scholarship program at ICCA has helped me a lot at work especially when making decisions and handling challenging situations. Having a Diploma is a definite leg up where I will use it together with my experiences to widen my culinary capacity & also visit other countries to learn more about various cuisines. I am the first in my family to get a higher education & that makes my family very happy & proud.
Beram Al Azam Shakespeare and Co. › I am from Syria, where getting education isn’t so easy. I love food as well as cooking it and am currently working at Shakespeare and Co. as a Demi-Chef. Hospitality industry certainly isn’t easy, as one is dealing with pressure all the time, where the mind and body has to be alert and in sync to be able to deliver well. In a scene like this, professional training allows us to strengthen our skills and helps us be more productive thereby building up our confidence and also credibility in our position & workplace. Sharing the new knowledge, methods and techniques gained with my colleagues, I have become more passionate about my profession. Having an accredited diploma and having learnt at a well known culinary school would be an accomplishment that would lead me to new & better opportunities in the future. Farooq Paravanda Sadili Shakespeare and Co. › After finishing secondary school and having worked for some time in my hometown, I got a job in Dubai as an office boy. But I felt that I was in the wrong job as I felt really drawn to cooking. I made a decision to follow my passion of working in a kitchen and becoming a chef. Luckily, I managed to find a job in a kitchen. I found it very challenging because I had no prior learning or training in the food industry and I did all my best to learn and to be trained. The Scholarship program has been the biggest help in my career, where I have learned so much in terms of knowledge that I can put to use at work. Having a Diploma is crucial for any professional as it is an essential qualification required for career progression.humbled and grateful. Tharindu Lakshan Udayanga Ganihi Arachchilage Sheraton Hotels & Towers – Dubai Deira Creek › I was 16 when my father succumbed to cancer and since he was the only earning person in the family, we saw some very tough times. I had to discontinue my studies and took up a job as a waiter. Sometime later I got a chance to come to Dubai to work in the kitchen as a pastry intern. Having no culinary education, the Scholarship program gave me a golden chance to learn about commercial cookery in the Hot Kitchen adding a new dimension to my career. It has taught me the basic things that every chef ought to know. I am also now a young pastry chef in Junior UAE National team. This Diploma is not only a certificate, it is a key to open the door to the world as I can now apply anywhere with this recognized qualification. Narinder Gopal Singh JW Marriott Marquis › We are a family of 7, where my father was a driver and the only earning member of the family. After his unfortunate accident, my elder brother & I started working to take over the responsibility. I quit high school and took up a job at a restaurant. Due to lack of proper know-how it was quite a struggle initially. It made me realize the value of education & training. Professional schooling helps one to be more creative & increases the morale to give 100% to our jobs. It helps one to understand the impact of what we do, what could go wrong & how to rectify it. Being trained by experts has helped me think differently & innovatively. I have not only learnt a different cuisine, I have had training in the pastry kitchen too. It has greatly increased my performance level and now sky is the limit for me. Lorem ipsum
Daniel Kaigi Thuita The Ritz Carlton Dubai › I come from a humble background where we value hard work & strive for excellence. My first job was as a cafeteria attendant where it was tough initially. I did not lose hope and continued working harder and got my way to the culinary department. Being passionate helped me develop my ability and I could prepare different kinds of food. The vocational training that I have gained through this scholarship program has helped me a lot at work especially when making a decision and handling challenging situations. It has helped me to train other coworkers and encourage them to work as a team. Learning more about diverse cuisines and working with different kinds of people I will use this diploma as my passport to visit many other countries and explore the varied possibilities of cooking. Nilanga Dilrukshi Kaludurage Dubai International Hotel › We were a simple & happy family & my father was a salt field worker. Life changed when tsunami struck in Dec 2004. I lost my father and I was hospitalized for 6 months. I was depressed and took to cooking. I then joined the garment industry, also worked as a library assistant for sometime, but came back to the kitchen as food is my true passion. The hotel experience has helped me no doubt, but the professional training at the ICCA has helped me to get better in a lot of ways. I apply all that I have learnt here at my work place and which has enhanced my ability as well as performance. The Culinary Diploma is a great opportunity that has come my way and which will help me fulfill my dream of starting my own food business someday. Asantha Buddhika Rathnayaka Five Palm Jumeirah Hotel › My father is a retired clerk. I had to give up education after high school as the family was under a lot of debt due to my younger sister’s medical treatment. Whilst in school I had a dream of becoming a professional chef, so when I became the earning member of the family, choosing the kitchen became my obvious choice. I first got a stewarding job in a hotel. Later came to Dubai to work as a Commis. Now with the scholarship program my journey has reached a new level. The quality of my food has improved, also my kitchen handling, menu planning, food cost & quality control. I was fortunate to attend a lot of cooking competitions during the diploma. I have learnt the usage of proper terms & have also received many awards. The education has given me a new look and my targets seem reachable now. Rajesh Chaudhary Emirates Flight Catering Dubai › I am from Nepal and due to poor economic conditions of my family I had to leave college & studies and look for job. As a child I had learnt to cook traditional food from my grandmother. I enjoyed my time spent in the kitchen and since then I had goal to become a chef. Professional training helps us to not only understand the kitchen better, it also inculcates the right behaviors & the right kitchen attitude. The learning has improved my skills enabling me to be more efficient and try my hand at different foods. The Qualification has given me the title & ambition to strive for growth in my career and also boosted me to the next level. I would like to deeply thank all those behind this program for giving us a golden platform to make all our dreams come true.
Aabhash Chhetry Renaissance Hotel Downtown, Dubai › I come from a subpar background where my father was the only earning member of the family, and after his retirement from the service it was difficult to continue higher education. I was always ambitious about joining a culinary institute, but it wasn’t possible due to financial constraints. I pursued being a chef regardless of all the problems faced, and this has been the right decision that I have taken for myself. Yet, I always felt the need for proper professional training. The scholarship program has been a boon to me as it helped me to understand better the workplace, culinary terms & procedures, and congruent methods of cooking. The Diploma will open doors of opportunity for me. It feels like a backbone that helps me stand tough in the hospitality industry and I see smooth sailing for me in the years ahead. Tharindu Dananjaya Malwatha Gamage Atlantis The Palm Hotel › I began my hospitality career as a trainee housekeeper, waiter and then a trainee cook. My father is a retired government officer & we are a family of 5. I now work at the Atlantis as a Commis Chef. Cheffing is a challenging job because one has to work in fast dynamic environment, one also must have sound knowledge about various cuisines, and cooking involves great team work too. I am glad to get this opportunity to get professionally trained which will help me better my productivity & efficiency in many ways. The training will aid me keep updated in the culinary field, know about world cuisines and learn how to manage my time well. Along with the education, the Scholarship program has given me a Qualification in form of a Diploma that is as much valued for further career growth. I can see a bright future for myself. Mohan Aryal Sheraton Hotels & Towers – Dubai Deira Creek › I was 16 when my father succumbed to cancer and since he was the only earning person in the family, we saw some very tough times. I had to discontinue my studies and took up a job as a waiter. Sometime later I got a chance to come to Dubai to work in the kitchen as a pastry intern. Having no culinary education, the Scholarship program gave me a golden chance to learn about commercial cookery in the Hot Kitchen adding a new dimension to my career. It has taught me the basic things that every chef ought to know. I am also now a young pastry chef in Junior UAE National team. This Diploma is not only a certificate, it is a key to open the door to the world as I can now apply anywhere with this recognized qualification. Kavinda Heshan Kahathuduwa Madurapperumage Fairmont The Palm › I come from a very modest family where my father was a postman & mother a house-wife. I wanted to become a life-guard at a beach in Australia, but instead landed a life-guard job here in Dubai. After my work hours I took up part-time job as a waiter and watched the chefs at work. One day while serving a nicely plated dish I decided that I want to be a chef too. I joined Fairmont Hotel in the kitchen and have been fortunate to be selected for the scholarship program. The knowledge that I have gained has made everything easy for me at work. I have also enjoyed working with people from different backgrounds & nationalities. The Diploma has added value to my experience where I can now look to travel to another place for better career prospects
Milan Dragojlovic Emerald Palace Kempinski Dubai › I grew up watching the Jamie Oliver’s TV show and he is my inspiration. I love the satisfaction being a chef brings, knowing that your work brings smiles to someone’s face, and contentment to their appetite and mind. Before joining Kempinski Hotel at Ajman, I lived in Serbia and worked in a couple of restaurants, before Professional training is extremely helpful for people like me who do not have any formal learning as it now helps me understand the operations & production a lot better. The Scholarship program has helped me grow in the industry as I have now been moved to one of the best hotels – Emerald Palace Kempinski, Dubai. This diploma has just boosted my career to another level. I’m glad to be part of this Scholarship program, and also very thankful to ICCA for giving me this opportunity. Viraj Nilanka Mura Mudalige W Hotel Abu Dhabi - Amici Restaurant › I have enjoyed cooking along with my mother since a young age. My father having passed on, she has worked hard to support me in my initial days when I started as a trainee cook. I came to the Middle-East with a dream of being a great Chef. I love the touch and taste of food, discovering new products & techniques, meeting new people from around the world. It isn’t easy & very tiring at times; we face a lot of challenges everyday especially with customers with special request or allergies. Being professionally trained helps a lot in such matters. We know exactly how to serve such requests with a lot of certainty & creating the dish as authentically as we can. The Diploma presents me a qualfication that is valued worldwide and it will help me create my own style & be an Executive Chef one day. Jamiullah Shaik Bombay Brasserie, Taj Dubai › My father is a retired farmer & we are a family of 6, so I faced the challenge of a limited education & could not complete schooling. I started working at a very young age to support my family. Presently I am a Commis working in the Bombay Brasserie restaurant at Taj Dubai, and I feel happy and proud when I see people enjoying the food I make. Professional Training gave me a deeper learning of innovative combinations of condiments, herbs and spices as well as modern plating techniques, resulting in better quality of production in all aspects. In addition, it has helped me improve critical practices like cleanliness, hygiene and food safety that is as essential as cooking itself. The Diploma will help me in my career progression and I can see myself fulfilling my dream of having a formal education that was always so important for me. Mary Jocelyn Vistan Shakespeare and Co. › My first job in Dubai was to bring in some money as my dad the only earning member had passed on 6 years back; it was also a stepping stone for me to know if I really fit in the kitchen. I eventually fell in love with cooking and realized that it is not about how much you've earned, it is how big the smile that you put on people you serve. The Scholarship program has helped me build up my confidence & face my weaknesses. This program helped me to know the depth of the things that I do every day, new techniques and proper way to handle & cook different foods. The Diploma has become the pillar of my strength, bringing out the best in me and giving me the opportunity to share the knowledge that I have learnt to the younger generation in our industry.
Jesuraj Raman Jumeirah Beach Hotel › I always thank God for my precious mother as I lost my father in early childhood, and she took care of us 4 siblings. I couldn’t pursue Hotel Management studies due to financial constraints and took up a server’s job in Dubai. With a lot of hard work and dedication I rose to the position of a Commis 3. Professional training is necessary for long time success. The skills and knowledge gained will be with me forever, which I can also share as well. Work becomes more interesting when one has the correct knowledge & its application in place. The diploma program helped me learn valuable specialized skills, made me more effective and efficient at work and made all the sacrifices & efforts seem worthwhile. For me, this is not just a career diploma but this will serve as my passport which will help me fly and experience the world. Vijay Joshi Bombay Brasserie, Taj Dubai › I come from an agricultural background. My father having passed away when we were young did not give us the liberty to pursue higher education as times were tough. I looked for a job and found myself working as a Commis in a hotel. My interest in cooking made me adapt to the job very quickly. I have worked in several properties, also in Malaysia before joining Taj Dubai. Determination and a willingness to work hard, are the two tools which I brought with myself to Dubai. Formal culinary education cannot be replaced in spite of having years of experience. The science behind cooking is something that has to be learnt the proper way and from the right sources. The Scholarship program has helped me in this regard & also helped me improve my communication skill. My family’s future feels secure & happy now. Amithab Kadher Pasha Dubai Hills Duck Hook Restaurant › I used to be a bus driver back home. When I got a chance to move to Dubai, I grabbed the opportunity and started as a steward in Jumeirah Group. There I got noticed for my pro-activeness in the kitchen & got promoted to the position of a Commis Chef. Not having any previous training proved to be a big issue, but little by little, and with the help of people around me, I managed to adjust well. Everyone can cook, but there are specific guidelines on how to cook and present food where professional training plays a huge part. The Scholarship program has helped me conquer my challenges and post the training I have become more confident and passionate at work. I look forward to being the best I can be, creating menus, writing recipes and leading a strong team. With the Qualification all big goals are possible now. Pradip Singh Magpies Sporting Club - Queensland › I come from a small village in Nepal. We are a family of 6 and my father is a farmer. I started working at 16 after high school, because the farming wasn’t enough to support us. I started as a dish-washer in Nepal & got interested in the kitchen deciding to make it my career. I came to UAE for a better future and to get more knowledge & experience in culinary. I realized the importance of training as it helps see things in the right perspective. Then the Scholarship Program happened. I learnt many cooking methods, techniques, food plating and presentation, menu planning, food costing, hygiene and much more. This program has helped me effectively streamline all the skill and knowledge that I have gained so far. This course has already made a difference, because of which I am now working in Australia. A big dream comes true.
Muhammad Wildan Four Season Resort Dubai at Jumeirah Beach › I began working at 19 years starting in a hotel as a housekeeper and then plunging into the kitchen as a chef. I could not continue college because of financial troubles at home and schooling remained an unfulfilled dream. I came to the UAE holding that same dream and the Scholarship program gave me chance to realize that goal. Being a chef isn’t easy as it is not only cooking, but cooking the right way each time. Consistency is the key to great cooking. That is where education makes all the difference giving us the key understanding of the workings of a kitchen. It is all about having strong foundations. With a sound base the rest of the things come easy. I am very thankful to ICCA for not only the opportunity to an education, but also all the support that has been provided through our time here. Manura Kasun Jayalath Dematathupitiyage W Hotel › Before coming to the UAE I worked in a printing press as a machine helper & later worked as a steward in a hotel in my hometown. At the workplace I was very timid and did not talk much. Until my mentor pushed me to cross train as he saw the potential in me. I was lacking in self-confidence and did not believe in myself that I could do better things. The program has changed a lot of things for me. Earlier I did not have much idea on following SOPs at work. Now I am confident as I have learnt to apply this the right way. I feel proud of myself now. Good Professional training is really important as it develops the right knowledge to understand the standards & techniques being used. The diploma certificate now arms me and serves as a weapon to have a brighter future. Don Anton Nilanka Wijethunga Thilakarathna Shang-ri La Hotel, Dubai › I started my hospitality career as kitchen staff & cashier at KFC. Later joined Le Meridien in Dubai as a steward and sacrificed my off days to cross train working extra hours to learn cooking so I could join the kitchen as a chef. In the beginning I was scared of making mistakes and also communicating with the senior multi-national staff. A training program such as this allows one to overcome such challenges, at the same time building & strengthening the skills needed in the kitchen like techniques, use of equipments, faster & the right methods of cooking and many more ways to support the kitchen confidently. The Diploma will help me move forward especially when the target is not only to be a chef, but also grow within the career moving up the levels. Now I know I can do it with a lot of ease. Arnold Muhoro Njoroge Jumeirah Beach Hotel › I am from Africa, brought up by a single peasant farmer mother, and having schooled up to higher secondary in Kenya. I chose being a chef out of my passion and love for cooking. In this industry one needs to be flexible because many times one has to work many hours continuously. Professional training helps us do things proficiently, it really helps one to improve thus working more confidently, and it sets up a high standard at the workplace. Since I got this chance, I view life differently now. I am more confident, I have learnt to do things in a more competent way, my executive chef and generally the whole management has more faith in me. Having a City & Guilds accreditation which is recognized globally will open more opportunities for my career. Being part of World Chefs Association means moving from one level to another, glory to glory.
Jomel Marundan Magandam Towers Rotana Hotel-Dubai › God had a plan for me when he put me as a kitchen steward in Dubai. I wanted to study culinary but could not do so because of the financial conditions at home. I didn’t lose hope to achieve my ambition someday. While stewarding I was amazed to see the chefs serve food to the guests with so much enthusiasm. I decided to cross train after my duty hours and the chefs helped me because of my willingness to learn. Initially it was a lot of struggle as I did not even have enough knowledge in culinary. Professional standards only come through professional training, not only the skills but also kitchen attitude & behaviors. I now apply all the learning at my workplace and it helps me to perform better. I am proud that I'm a product of the scholarship program and will remember this experience all my life. Christian Feliciano Ansaldo COYA Restaurant › My journey in culinary industry started at a small restaurant as an assistant cook and it was mainly to earn money for the family as finances were tight. Slowly things changed as I got eager to explore more dishes & ingredients. If one loves food, becoming a chef is the right career to move forward. Being a chef is hard work. It involves crazy work hours, constant stress & pressure, even frustration, rapid-fire orders, tough critics, and a lot of heat. But this career offers me the freedom to push my creative skills. Professional training helps me to improve my skills, knowledge, techniques and how to handle food in proper way, helps me to understand how things must work, understand how to balance the ingredients and pairing of flavors. The Diploma is a motivation to me to achieve higher goals and add to my credentials as a great chef. Althaf Ali Konnenkudy Radisson Blu Hotel › My father is a retired taxi driver and we are a family of 5. He struggled a lot to take care of our basic education. After matriculation, my brother & I had to quit studies & work at small odd jobs to help support the family. I later joined a small cafeteria and then got a break in a hotel as a Commis Chef. A desire to learn and the dedication to perform will help one sustain the job. However, to grow on the job one needs the right technical knowledge to perform the duties with so much more precision taking care of the small details and tips.The training has helped me to manage time efficiently & stay more focused as now I enjoy my work more and also confidently demonstrate best practices learnt. The International Qualification is a boon that takes me to an all new and higher level. Anoop Chait Ram JW Marriott Marquis › We are a family of 5 living in a remote mountainous region living off agriculture. Education was a challenge as the school was very distant with no roads. Finances were also meager and so had to quit studies after high school. I took up a job in a small pastry shop, then step by step in other restaurants & finally to a hotel in Dubai. I have seen my co-workers drastically change their way of working after getting professionally trained and that is the importance of education. It sets the base for thinking & planning. The classic methods & evolved cooking techniques like sous-vide when applied to a dish make all the difference. The training has also helped me with my time management skills as it is of key importance during busy operations. The Diploma has helped me get more creative & innovative bringing a huge surge to my career graph.
Luca Bovino Pierchic Restaurant › I come from a modest background living in a small town Asolo, Italy. After completing high school, I left home to look for work and started as a kitchen porter in an Italian restaurant. Next was London, again as a kitchen porter & grew up the rank to a DCDP. Next destination was Dubai as a CDP at Pierchic Restaurant. I believe every task should be done properly or not done at all, for which the fundamentals have to be in place. Understanding when, where & how to use the combination of ingredients and also the 'why' behind it, not only leads to creativity but also improves the quality of the product. The education has helped me give a structure to my career as a chef. I now have a deeper understanding of how a kitchen works & its economics too. I finally feel qualified to be where I am today. Jay Darshan Maya Ram Four Points by Sheraton › I come from a farming family of 7 members. Our home was near a river and when I was 14, my family lost everything it had in the floods. I could not pursue studies & took up a job in Dubai as a kitchen helper. Watching all the chefs cook amazing food, I decided to become one too. I always wanted to have professional training to improve my knowledge, skills and communication also. Now that I have a vocational qualification, it helps me better understand standards of hygiene, safety at work & other technicalities & procedures that are necessary to perform well in the kitchen. The scholarship program has thought me so much more apart from work related knowledge & skills; it has helped me grow as much as a person as a chef. Tika Ram Pandey Millennium Plaza › I come from Nepal belonging to an agricultural background. We faced a lot of difficulties when my father passed away and finances were tight. With a passion of cooking, being a chef was an ideal career for me to choose. I started as a waiter, then a steward before I got a break in the cold kitchen as a Commis Chef. Professional Qualification for good work performance is essential to gain experience on various new procedures, time management, working under work pressure, decision making & quick action as a part of the learning & performance procedures. The program has helped me greatly in dealing with food issues at work place, thinking up quick solutions besides gaining a wide range of knowledge about the industry as a plus point. I am currently working in the cold kitchen and this education has also made me adept at the hot kitchen now. Jhabindra KC DCDP at Ajman Hotel by Blazon › I come from a remote village in Nepal. We are a family of 6, where my father works as a home cook & is the only earning member. I realized that soon I will have to start working to help support my father. After completing 10th, I moved to Delhi & got a job as a waiter in a small eatery. I assisted in the kitchen, and eventually moved to another city as a Tandoor helper in a 3-star hotel with only AED 50 as pay. Since then I have worked in several hotels in different cities, gaining experience & new learning along the way, but always felt the lack of finesse that only professional training can bring, which is essential if one needs to excel on the job. The Diploma has helped me gain a more professional approach towards culinary & I feel confident now to lead a team.
Jordan Daligdig Jacinto Bvlgari Resort, Dubai › Raised by my mother, granny & aunt, I was the black-sheep of my family where I got into a lot of trouble reaching a point where I wanted to give up. However, my family never gave up on me. Everything changed when I did a 6-month Culinary Course. It was all going smooth, till I failed the exam. I felt irresponsible. I finally took charge of my life and decided to move forward aiming to be someone my family would be proud of. Here I am now, working as a Commis in Dubai. I was keen on doing the Scholarship program as I believe that the training will not only enhance my skills & knowledge, it will also grow me as a person. The Diploma has given me a new successful mindset and I can now face the world as someone who is enthusiastic, productive, creative & honest. Diliraj Dhakal Jones The Grocer › I belong to a middle class family in Nepal & started work as a steward at Jones the Grocer. I remember my first day in the kitchen, where seeing all the chefs I wanted to cook too. I got my opportunity a few months later when I was moved from the wash to the cook area as a Commis Chef. I worked very hard to gather all the knowledge I could from observing & following the seniors. Then, I got lucky again to get selected for the scholarship program. Earlier I used to cook with no idea of the basics behind it, now when I cook it is with a different feeling. It has taken my skills to an all different level of performance. The Culinary Diploma will help me grow further, it will help me put my goal in my bag and I feel like a really lucky person.
The City & Guilds IVQ Examination, Worldchef Certification and National Recognition of International Qualifications City & Guilds International Vocational Qualification (IVQ) International Examination is the Final External Assessment for the students of the Program, to help them get assessed to International Standards and are independent of the several Internal Theory & Practical Exams conducted through the Course Program. City & Guilds, Accreditation & International Vocational Qualification(IVQ) are recognized as a Sign of Quality in over a hundred countries around the world and helps increase a candidates value proposition and competitiveness within the Global Market. Graduates of the program are automatically Worldchefs - Commis Chef Certified, under the Worldchefs Global Certification Scheme. The said Certification is designed to make a difference by offering a Common Set of Standards which can be used as an International Benchmark for Recruitment and also support further Career Progression. The City & Guilds, IVQ Qualifications have also received a Recognition of International Qualifications by the Government of UAE, as part of their initiative to boost the Emirates for Foreign Vocational Qualifications. Together with the National Qualifications Authority (NQA), Knowledge and Human Development Authority (KHDA) provides this service for recognizing professional and applied education across different levels. The said recognition provides validation for both employers and graduates. This service helps further develop the UAE’s status as an international centre for education and vocational Greater Effort and a Greater Reward The scholarship program is meant to strengthen the chefs as professionals, teaching them the fundamental and advanced know-how of Culinary Arts in an application focused way, to give them the capabilities and proficiency to perform better. It has been immensely satisfying to see them grow through the course and having an enhanced understanding of classical cooking techniques, as those selected lacked formal education in the field. Equally rewarding, especially since there were two cohorts to manage, is to see the results as the new graduates are now ready to take up greater responsibilities, propelling them to a new level of professional growth. We wish them a good and fulfilling career ahead! Shanaaz Raja Course Director & Coordinator ICCA Dubai Culinary Scholarship One victory could be a stroke of good luck; two triumphs could be a coincidence; the third and fourth batches together, seeing their successful completion, is a result of a methodical and systematic approach, which is the very essence of what we do at the ICCA Dubai. Having doubled the cohort of candidates this time on for the Scholarship Program, meant double the efforts to make sure that each one of the chefs enrolled in the program emerged a winner!
Developing Industry Opportunities Congratulations to all the Graduating Chefs! With the right interventions and programs Vocational Training can significantly benefit not only the individuals but also the industry as a whole. With the world headed towards a skill-based economy, City & Guilds is very pleased to be a part of the ICCA Dubai Culinary Scholarship. This scholarship is a great platform for industry chefs to widen their skills outside of their workplace supported by the very best industry chefs, trainers and world class ICCA facility. As we continue to support various education initiatives around the world, that provide high-quality education aligned to the industry need, and at international standards, we encourage the participation of all those who can contribute to this innovative initiative that impacts a lot of lives. Good wishes to the graduating students on their invaluable achievement and to the opening up of wider horizons in their careers. Tony Degazon Regional Manager | Middle East and North Africa City & Guilds – Believe you can. Industry Impact The Hospitality Industry with its ever-changing and evolving nature is constantly in need of trained talent that can deliver consistently under pressure. With a standard that keeps elevating, it is very important to make sure that the people managing the operations & production are up to date with the right technical knowledge & skills to keep up to the level of performance expected of them. The Scholarship class this year was double the usual numbers, which effectively means that the industry has so many more trained chefs now as against the numbers planned earlier. The Scholarship program has been successful in training all the aspiring chefs to the level of professionalism that the industry demands of them. This not only serves to maintain the pulse of the industry, but it also serves to make a difference to the lives touched through the program. The knowledge, experience & expertise shared with the deserving chefs gives a boost not only to their careers & dreams; it also boosts the industry skills environment to an all-new level. Chef Andy Cuthbert Member, ICCA Dubai Culinary Scholarship Committee Chairman, Young Chefs Development Team for WorldChefs Chairman, Emirates Culinary Guild General Manager, Jumeirah Creekside Hotel
After empowering its first two batches of deserving candidates to International Industry Standards, many of the students from the class of 2016 & 2017 have since progressed making greater strides in their career paths, for many of whom the new opportunities were a distant dream come true. As the class of 2019 is now ready to tread new paths, following the success of their predecessors, we are happy to announce that six of the students have already crossed the high seas to begin a new exciting phase of their career. And for the ones yet here, the adventure has only just begun. Saroj Maharjan (Class of 2017) › I am now in Doha, Qatar working as a Chef de Partie at the Mandarin Oriental hotel, getting to share my knowledge with other chefs that I got to learn at the ICCA. As I learnt from ICCA " learning never ends", each and every day I strive to learn new thing in my life. To all the graduating chefs, even though you have done long hours of hard work, night shifts and some of you even traveling long distances, to regularly attend class, is well worth all the efforts! Appreciation to all chefs at ICCA for their hard work, contribution, and sincere interest. PROUD TO SAY THAT "I AM TEAM ICCA". Antonette Ermino (Class of 2017) › I’m am currently working in Waldorf Astoria DIFC Pre opening as Demi Chef de Partie. I take this opportunity to say a massive THANK YOU for all that I have learned in ICCA it has been a very big help for me to achieve a lot of things professionally. Clearly remember the day I was interviewed in July of 2016, when I was then just starting my culinary journey as Commis 3 at the JW Marriott and within 2 years I was promoted to Demi Chef de Partie. My learning at the scholarship helped me to participate in competitions, being nominated and going on to Win silver award in Middle East and Africa Chef Excellence Award for Hidden Gem of the Year category, to becoming a part of the Junior National Team of UAE for the Culinary World Cup in Luxembourg last 2018. ICCA Scoholarship Program played a massive role for me to achieve all these things. Lakmal Wickrmathunga (Class of 2017) › Now a Sushi Chef in Herning City of Denmark. My experience at The Radisson Blu Dubai Deira Creek, the qualification I received from ICCA and Chef Uwe's mentoring made this possible for me! Alpu Rai (Class of 2017) › The first thing that I love about this profession is we have a uniform, the discipline and lots of learning every day. I am Alpu Rai, Demi Chef at the Coya Dubai, a traditional Peruvian Restaurant infused with Japanese, Chinese and Spanish cooking. It is a very busy restaurant and would have never been able to work in this kind of busy restaurant, had I not got the opportunity to study in ICCA as a Scholarship Student. My passion for culinary arts began when I started working with ICCA as a Kitchen Steward, where I got to learn all the basics over a couple of years that helped push me to a better position of getting to start as a Commis at the Coya. I consider myself fortunate to be part of this ICCA SCHOLARSHIP program, as after graduating from the program did I really understand that what I had got to learn, had helped me grow in the Industry. In the future. I would definitely want to support and sponsor someone Else's Dream, just the way ICCA SCHOLARSHIP helped do for me. Brian Armstrong Otieno (Class of 2017) › With the boost in my knowledge from the scholarship program and my work experience in Dubai, I am now able to fullfil my dream of travelling and working in different places. I am now in the Maldives, working for a high end luxurious and executive resort which is part of the Hurawalhi Group. I am so grateful, to this education opportunity I got and it would be an honor for that to be acknowledged. Dulip Prasanna Rajapakse (Class of 2017) › I am grateful for the opportunity to complete scholarship program at ICCA. Currently i am working in The Grounds of Alexandria, Sydney, Australia. The knowledge and certificate I gained from ICCA helped me to migrate to Australia. Success Stories
Jennah Bernadette Sanchez (Class of 2016) › Currently working at Caesars Palace Bluewaters Dubai, in Hell’s Kitchen by Gordon Ramsay. Being part of Gordan Ramsay's team and with the help of the ICCA Culinary Scholarship program has helped me get job offers from different countries. Though working in Gordon Ramsay group is a big impact to my CV but graduating from a well known culinary school like ICCA, has helped me achieve my goals and boost my career. Starting from the bottom to top is a big achievement in my life from being a commis 3 and now being a Chef de Partie. My dream was to study in a culinary school, but in my country I could not affort the fees as it was expensive, but ICCA , you gave me the dream I couldn’t imagine even though I was already working all these things. Anjali Khadgi (Class of 2016) › I am currently working with the German Resturant - The Baverien Bier Cafe in Brisbane, Australia. The ICCA family has shown me the path to achieve my goal and an opportunity of a lifetime. Sirendran Nagarathnam (Class of 2016) › Ever since I graduated from ICCA with the help of so many chefs and supporters, my life has changed. It gave me a chance to explore the culinary world. I was lucky to come to Melbourne Australia as chef de partie, and now I have been working as Junior Sous chef at The Star Casino Sydney, one of the finest five-star properties in the world. It is a privilege to work at The Star and my career is growing with more knowledge and experience that I never imagined. All this could not have happened without you. The ICCA scholarship program. Mr.Sunjeh Raja , Ms. Shanaaz, all the lecturers, chefs supporters and the people who made it possible. my chef and mentor Eric Meloche and Grainne Johnston HR director at The Ritz Carlton Dubai. I can't thank you all enough for giving me this opportunity. To all the new graduates who had this privilege at ICCA, Congratulations and best wishes for your future endeavors. Be passionate and never give up on your dreams. Good luck
It is all about Making Lives Happen... The Annual One Million Dirham Continuing Education Award was set up not just as another Corporate Social Responsibility (CSR) activity, but one that was committed to providing an opportunity and giving the very best to the people driven by their ambitions, yet limited by their means. We acknowledge our strategic partnerships with the Emirates Culinary Guild, World Chefs and City & Guilds, London, as the impacting force that makes the program a sure winner. As a single entity, we could do good to make lives happen, and in our coming together is where we could do it so much better. Technical Vocational Training (TVET) Programs are now extremely important, as we are moving towards a specialized education system that emphasizes on unique & particularly distinct skills required for quality execution of any work at hand. This can be seen across the globe as the Governments are taking up serious initiatives that put the spotlight on developing a skills-based economy as the need of the hour. At ICCA, our glories and triumphs are testimony about us striving to do it differently, taking pride in what we do, staying true to our commitment and resolve of making an impact. Through Leadership, Application Focus, Innovation, Quality & Excellence we continue to provide a stage of World Class Education & Training Experience to all those who have a goal and a dream to make it big in the industry. It is all about giving the very best... and together we can make lives happen! Sunjeh Raja Member, ICCA Dubai Culinary Scholarship Committee CEO & Director, ICCA Dubai #makingliveshappen
International Centre for Culinary Arts (ICCA) Dubai International Centre for Culinary Arts (ICCA) Dubai, established in the year 2005 is a world-class culinary training centre, delivering programs accredited by the internationally recognized City & Guilds, London. It has been featured amongst the "Top 10 Culinary Institutes in the World" and awarded the "Recognition of Quality Culinary Education" by the World Association of Chefs Societies (WorldChefs), a global authority on food standard. The centre has won several awards, including the prestigious City & Guilds, London Lion Awards (also Known as the Oscars of Skills), "International Centre of the Year Award 2016", apart from "International Centre for Excellence Award (Middle East)-2016", and the Middle East Broadcast Pro Best Digital Initiative of the Year 2016, amongst several others for its industry centred, application-focused and outcome-based, innovative initiatives, quality training and continued excellence". ICCA Dubai Graduates do it all in the food world; they are successful Chefs, Restaurant Owners, Hospitality Managers, Entrepreneurs, Food Stylists, Food Writers and more.
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