Vocational Kitchen Training
The Vocational Kitchen Training is Gastromotiva's main course: it has transformed the lives of many young people living in poverty but that have a passion for food and cooking.
We believe education is one of the fundamental ingredients for the country´s social development, which is why we invest in vocational training of young talents seeking opportunities to grow.
The training is free of charge for the carefully selected individuals to allow for a fresh start. Beyond the investment of our diverse sponsors, contributions come from an active restaurant network that also helps us place our apprentices in the job market, bridging an important skills gap.
The training comprises three main pillars that give Gastromotiva's training a unique advantage in the market:
- Technical skills - the teaching of practical and theoretical culinary art skills, including basic kitchen skills, pastry, baking, service, as well as hygiene and food safety.
- Gastronomy at large - our students are expected to become the cooks of the future and therefore we bring the concept of eco-gastronomy, food waste cooking as well as the larger connection between man and nature closer to them throughout the teaching.
- Personal development - the personal development and conduct of the students is a key element of the training. We not only prepare qualified actors for the hospitality industry, but also aspire to form responsible and more conscious citizens that are all willing to give back to society. We are contributing to their personal and professional growth as well as the communities they live in. Each student has to participate in a Community Action Work (CAW) in order to graduate.
After the four month intensive program, where the students go through a deep process of transformation, they are presented with a variety of employment options inside a vast Gastromotiva restaurant network that desperately needs qualified and loyal employees.
Currently, classes take place at Anhembi Morumbi University (SP), Augusto Motta University Center - UNISUAM (RJ), Universidade Positivo (Curitiba) from Monday thru Friday, from 1:00p.m. to 5:00 p.m., and at and Corbuse (CM) from Monday thru Friday, from 3:30 p.m. to 6:30 p.m. Applications may always be made.
Community Action Work (CAW)
Gastromotiva´s students final assignment is the Community Action Work (CAW). It is a powerful and practical example of how we incorporate citizenship in our methodology since the beginning.
The students return to their communities organizing nutrition and health workshops, for kids and their families, in order to share what they learned from their training on a peer to peer basis. With the goal of informing, teaching and fighting child obesity and malnutrition, our students become multipliers and are enabled to help others change their lives and behaviors, through little actions. This allows the students to incorporate the organization´s values and principles, and they become empowered as disseminators of knowledge always representing Gastromotiva and Social Gastronomy in the future.
Since its creation, CAW we have influenced over 100.000 people of different communities.
Testimonials from Students
"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.”