Every September, a new group of 18-to 24-year-olds start work at fifteen. When they stat, they are usually not qualified for a restaurant job, but that will change quickly. in the 12 months
Of training, the student chefs study cooking at college and hands-on training at the restaurant. Besides learning kitchen skills, they learn the importance of using fresh lngredients and how to create their own recipes.
And their education doesn’t stop with preparing and serving food. The students also learn how to manage money and deal with difficult customers. Overall, the program encourages them to believe in themselves and enables them to look forward to a future in the restaurant business.