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.
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