Ten aspiring chefs from l’École Culinaire Aline Leal are currently immersed in an intensive eight-week culinary training programme inspired by the spirit of legendary chef Paul Bocuse. Developed by Bocuse d’Or Mauritius and supported by Absa Mauritius, the programme reflects the bank’s ongoing commitment to empowering Mauritian youth and opening doors to brighter futures.
“At Absa Mauritius, we believe there are no big or small stories, every story matters. This philosophy drives our purpose: Empowering Africa’s tomorrow, together… one story at a time. Whether these young people come from formal or non-formal education, we want to give them the same opportunities to succeed. We firmly believe that with the right support and practical opportunities, everyone can discover their path. This programme is proof of that – it helps these young chefs build confidence in their talents and envision a future full of possibilities,” said Jennifer Johnson, Head of Marketing and Corporate Relations at Absa Mauritius.
The training programme includes hands-on workshops and live cooking demonstrations led by well-known local chefs. From the very first session, the students were excited to participate, especially during a masterclass by Nizam Peeroo, President of Bocuse d’Or Mauritius, who showed a modern twist on the classic Tarte Tatin. The students also learned from Kritesh Halkory, national Bocuse d’Or winner in 2020, Bocuse d’Or Africa champion in 2022, and ranked 19th at the 2023 finals in Lyon, as well as from Shakeel Jhummun, a finalist in the 2023 Bocuse d’Or national competition. Both chefs generously shared their knowledge and passion throughout the programme.
“This programme is about much more than learning cooking techniques,” said Deeya Seechurn, Director of École Culinaire Aline Leal. “It helps our students grow personally and build confidence in themselves. Many of them left the traditional school system and needed support to believe in their abilities again. This experience shows them what they’re capable of when they have the right guidance. I’m confident they’ll leave the programme feeling stronger and more inspired.”
Students have expressed excitement and gratitude for the opportunity. “I hope that this programme will help me learn more about Paul Bocuse, his culinary culture and techniques, while giving me a chance to meet other chefs and learn alongside them,” said Ayana Goinden. Adriano Louis added: “I’m incredibly excited to be part of this programme. It’s a unique opportunity to immerse myself in my passion for cooking, strengthen my skills, and express my creativity.”
Through this partnership, the bank reaffirms its commitment to being an active force for good in society. The collaboration with the Bocuse d'Or began in 2024 with support for Emmanuel and Aninia Fortuno on their journey to Lyon, and continued with a culinary training programme for 27 students from the École Hôtelière Sir Gaëtan Duval, which concluded with their graduation in March.
Building on this momentum, we are proud to support a new group of aspiring chefs this year, who will take part in the national Bocuse d'Or competition scheduled for September.
