Ten aspiring young chefs from École de Cuisine Aline Leal have officially concluded a unique eight-week culinary training programme, developed in the spirit of excellence of the legendary chef Paul Bocuse. Led by Bocuse d’Or Mauritius and supported by Absa Mauritius, this programme reaffirms the bank’s ongoing commitment to guiding Mauritian youth towards a promising future.
More than just technical training, this initiative embodies the belief that “there are no big or small stories – every story matters,” as highlighted by Jennifer Johnson, Head of Marketing and Corporate Relations at Absa Mauritius. “This principle drives our purpose: Empowering Africa’s tomorrow, together… one story at a time. Regardless of the background of these young people, whether they come from formal or non-formal education, we want to give them equal opportunities to succeed. We firmly believe that everyone can find their path when given tangible opportunities and the right support. This programme is proof of that: it boosts their confidence in their talents and helps them envision a future full of possibilities.”
The training programme combined practical workshops and demonstrations and allowed students to benefit from the expertise of renowned local chefs such as Nizam Peeroo, President of Bocuse d’Or Mauritius, who led a masterclass on a reinvented Tarte Tatin. Kritesh Halkory, winner of the 2020 Bocuse d’Or Mauritius and the 2022 Bocuse d’Or Africa, along with Shakeel Jhummun, finalist of the 2023 Bocuse d’Or Mauritius, also shared their skills and passion with these young talents.
For Deeya Seechurn, Head of School of École de Cuisine Aline Leal, the programme offered far more than technical learning: “It was a remarkable opportunity that enabled our students to progress technically, discovering different culinary methods, while also growing on a personal level. After leaving the traditional school system, they needed to rebuild themselves, and this experience was a powerful reminder of their abilities and potential when properly supported.”
For the students, the impact of this initiative was deeply felt. Ayana Goinden shared: “This programme taught me more about Paul Bocuse, his culinary culture and techniques, while giving me the chance to meet and learn from talented chefs.” Adriano Louis added: “I was able to strengthen my culinary foundations and express more of my creativity in a unique setting.”
Through this partnership, the bank reaffirms its commitment to being an active force for good in everything that it does. This collaboration with Bocuse d’Or Mauritius began in 2024 with the support given to Emmanuel and Aninia Fortuno in Lyon, as well as a culinary training programme with 27 students from the École Hôtelière Sir Gaëtan Duval, which concluded with their graduation ceremony in March. Continuing in this same spirit, we are proud to support a new cohort of chefs this year as they prepare for the national Bocuse d’Or competition, scheduled for September.
