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
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