Nestlé to roll out Young Culinary Talents program globally

Nestlé to expand its YOCUTA program. Photo: Nestlé.
Nestlé to expand its YOCUTA program. Photo: Nestlé.
Nestlé will roll out its Young Culinary Talents (YOCUTA) program to coincide with International Youth Day this week (August 12).

The initiative organised by Nestlé’s Professional foodservices division is part of its Nestlé Needs YOUth project to help 10 million young people access economic opportunities around the world.

Successful careers

YOCUTA 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.

The scheme is in association with culinary schools, foodservice associations and industry partners.

Since 2013, our Nestlé needs YOUth initiative, has supported hundreds of thousands of people to prepare for the world of work​,” said Laurent Freixe, CEO, Nestlé Americas Region & Nestlé Global Youth Initiative founder/leader.

We want young people to become creative innovators, successful agripreneurs, entrepreneurs and game changers regardless of their field or level of expertise​.”

He added, the YOCUTA program can help young people to find a job and reward them with a lifelong profession with the potential for a successful career in the foodservices industry, or to create their own business.

Since 2015, the program has helped over 2,000 students in Latin America, in the culinary area. With the expansion of this program globally, Nestlé will increase its support further afield.

High turnover

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 provide a fresh source of talent and make a 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 variety of backgrounds and demographics that need support in employability, and previous culinary experience is not required.

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