Vocational Kitchen Training
Vocational Kitchen Training is Gastromotiva´s main course: it transforms the lives of many young people with a passion for cooking from families where income is no more than three minimum wages.
We believe education is one of the fundamental ingredients for the country´s social development and for this reason, we invest in vocational training of young talents seeking opportunities to grow.
Training is financed by companies, foundations, institutes and individuals who believe in our mission as well as the gastronomic market network which helps us place our apprentices in the job market.
Training comprises the teaching of practical and theoretical gastronomy, always focusing on professional development. The approach is on basic skills, confectionery, breadmaking and ecogastronomy. In addition, classes are offered in citizenship, hygiene and food safety, professional conduct and other subjects which give Gastromotiva´s training a unique advantage in the market, transmitting both personal and professional values to students. After four months, the aim is that the student should be ready to enter the job market with commitment, responsibility and the disposition to follow a career in the area.
Presently, classes take place at Anhembi Morumbi University (SP), Salvador University - UNIFACS (BA) and Augusto Motta University Center - UNISUAM (RJ), from Monday thru Friday, from 1:00p.m. to 5:00 p.m.. Applications may always be made through our website although selection processes are subject to the opening of new groups.
Depoimentos dos alunos
"How can I begin talking about something which transformed my life so much more than I ever imagined? My name is Sarah, and I am madly in love with gastronomy, but more specifically with confectionery. A year ago, I heard about Gastromotiva and after a few attempts, I was called in for the selective process.That´s when it all started. Three intense months of challenges and overcoming situations, learning, experiences and new friendships. I immediately identified myself with confectionery and as each day went by, I was certain it was what I wanted to do every day of my life. I was told I wouldn´t make it, but that only pushed me harder. Today, one year after training, I am working at Confeitaria Colombo in the production of sweets, fulfilling my goals and dreams, overcoming and fighting a battle a day with love and dedication. Gratitude, Gastromotiva! Good things come to those who believe.”
"In 2013, I was honored to be part of Gastromotiva´s first class and gain more knowledge and learn new techniques. At the end of the training period, I was given the opportunity to have my first professional experience working at Aconchego Carioca restaurant. The desire to learn more and overcome new challenges as well as the support of chefs Kátia Barbosa and Bianca Barbosa, encouraged me to face the experience. As a consequence of the opportunities given to me by Gastromotiva, the support given to me since then and the job I have had for the past two years, I am currently graduating from Gastronomy at UNISUAM - a partner in this project which has been essential to my professional growth and completely changed my life."
"Together with its partners, Gastromotiva has given me the opportunity to become a professional and get a job, leaving behind the office work and annoyance of the commercial area and being able to fulfill my dream of becoming a professional cook. As soon as training began, I believed everything would be different, and that was exactly what happened. In the end, I was invited to work with one of the Network´s partners and today I am a kitchen assistant and grillardin at Jack Salada where I am very happy and preparing myself for other courses, and soon for Gastronomy college. Thank you Gastromotiva and partners for the opportunity!"
“I am from Itacaré, Bahia. In 2007, a friend told me about Gastromotiva´s project. I was immediately interested and decided to go to São Paulo. When I arrived, they still hadn´t opened a new class so I began to go on events with David and Uridéia, only later beginning my training. I think the most important thing in training such as Gastromotiva´s, is the experience acquired. In addition to learning the basic cooking techniques, you also gain very important, necessary knowledge in other areas in order to work in any restaurant. I believe that if someone really wants to work in a kitchen, after they complete their training, they tend to improve their skills and grow even more.”
“Training was quite hard, but it taught me discipline, how to behave in the work environment, to work as a team and have the right attitude in the kitchen. I never imagined I would become the professional I am today.”
"I worked for twelve years in the gastronomy area and decided to quit my job in a restaurant in order to catch up on my skills. Of all the classes, I believe citizenship was the most important. I became more responsible and I´m sure that this knowledge makes work in the kitchen more harmonious. I never had any training and always learned everything through practice, so I wasn´t acquainted with the technical terms used in the kitchen. The experience I gained during training is something I recommend to anyone who works or wishes to work in the area.”