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.
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