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.
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