As part of the global Nestlé Needs YOUth initiative, aiming to help 10 million youth to access economic opportunities around the world, the YOCUTA global program is designed to develop Young Culinary Talents, strengthening their theoretical and practical skills and preparing them for their professional careers while helping the foodservice industry to fill the shortage of skilled culinary workers worldwide. This is made possible through partnerships with culinary schools, foodservice associations and industry partners – at no charge to the students. Launched in 2015 in Latin America, the program has already helped over 2,000 students in the culinary area. With the expansion of this program globally, Nestlé aims to increase its support to thousands across the countries in which operates.
“Since 2013, through our Nestlé needs YOUth initiative, we have supported hundreds of thousands of people to be prepared for the world of work. We want young people to become creative innovators, successful agripreneurs, entrepreneurs and game changers regardless of their field or level of expertise. Traditional education no longer equips young people with the necessary skills that are needed in today’s workplace”, says Laurent Freixe, CEO Nestlé Americas Region and Nestlé Global Youth Initiative Founder and Leader. He added: “The YOCUTA program can help prepare youth to find not just a job, but a rewarding lifelong profession with the potential for a successful career in the foodservices industry, and the opportunity to create their own business as well.”
Multiple factors point to a rising demand for culinary professionals in the foodservice industry worldwide. Vacancies and turnover remain high, and the number of skilled workers available today is inadequate to fill the needs. By providing a combination of classroom teaching, hands-on instruction, and continuing education, YOCUTA can help provide a fresh source of talent and make a true difference for the foodservice operations.
YOCUTA is available to any student between the ages of 16 and 30 who is of legal age to work in their country of residence. Students come from a wide variety of backgrounds and demographics that need support in employability, and previous culinary experience is not required.
For additional information, please contact: [email protected]
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