By Idris Hayatullah
The Federal Government has sponsored free culinary arts and hospitality training for Nigerian youths to promote skills acquisition, entrepreneurship and employment generation.
Khadija Fashina, Chief Executive Officer (CEO) of Masterminds Academy for Tourism, Culinary Arts and Hospitality (MATCH), disclosed this during the academy’s student cook-off competition in Abuja.
Fashina said the programme, supported by the Federal Ministry of Education through a World Bank-sponsored initiative, was aimed at equipping young Nigerians with practical skills to improve their livelihoods and contribute to economic development.
She said the initiative was designed to address unemployment among youths by providing them with opportunities to acquire professional skills and establish businesses.
According to her, the students received the training free of charge, with the Federal Government sponsoring their participation.
“The students paid absolutely nothing. The Federal Government of Nigeria is their sponsor,” she said.
Fashina described the programme as an opportunity to renew hope among Nigerian youths, particularly those affected by economic hardship and limited employment opportunities.
She said some beneficiaries of an earlier cohort who received Level Two certification in baking and confectionery had already established businesses, secured employment and become employers of labour.
“Some of them have already started businesses, while others are hurrying back to their workplaces. Some have even become employers of labour,” she said.
Fashina said the development demonstrated the impact of practical education in helping young people achieve economic independence.
She added that MATCH remained committed to equipping young Nigerians with relevant skills in the hospitality, leisure, tourism and culinary industries.
The CEO also said that the academy was commencing a National Diploma programme in Hospitality Management and Leisure and Tourism, with admission ongoing.
She said the programme would provide further opportunities for young people to advance from vocational training to structured academic and professional development.
Also speaking, Felix Osaghae, Vice-Chairperson of the Abuja Chapter of the Institute for Tourism Professionals of Nigeria (ITPN), said the initiative could contribute to economic growth by encouraging self-employment and creating jobs.
Osaghae said the training would enable beneficiaries to establish businesses rather than depend solely on existing employment opportunities.
“They are going to be entrepreneurs of their own. Many of them will also become employers of labour, and the market will expand as we go along,” he said.
He, however, emphasised the need for proper guidance and adherence to professional standards to ensure that the beneficiaries applied their skills effectively.
Chiamaka Nwakalor-Egemba, the keynote speaker and founder of Dish La Afrique, called for the documentation of indigenous Nigerian recipes and traditional cooking techniques to preserve the country’s culinary heritage.
She said visiting communities to document their indigenous meals, preparation methods and the stories behind them would help preserve traditional knowledge for future generations.
Nwakalor-Egemba cited her experience in Badagry, Lagos State, where she learnt about the preparation of Imoyo, a traditional meal she had previously mistaken for ordinary fish stew.
She encouraged chefs to collaborate in documenting indigenous recipes and promoting Nigerian ingredients within the culinary industry.
The chef also advised students to prioritise continuous learning, discipline and mastery of their craft rather than making immediate financial gain their primary objective.
She said years of experience and consistent improvement would help young chefs build successful careers.
Nwakalor-Egemba commended the government for supporting skills development and called for more initiatives to equip young chefs and provide opportunities for professional mentorship.
Ngozi Obasa, the chief judge of the competition and a representative of the Association of Professional Chefs Nigeria (APCN), commended the students for their organisation, creativity and attention to food safety.
Obasa, popularly known as Chef Ntanta, said the students demonstrated promising culinary skills and expressed hope that they would eventually represent Nigeria in international competitions.
She said the competition allowed the judges to assess the participants’ cooking techniques, creativity and food presentation.
Amina Suleyman, a student representing Kitchen Elites, said the cook-off competition provided an opportunity for participants to demonstrate the practical knowledge acquired during the training.
She said the exercise enabled students to apply their knowledge of food preparation, seasoning and presentation.
The competition also provided an opportunity for participants to demonstrate their understanding of food hygiene and safety, including measures to prevent cross-contamination.(NAN)
Edited by Folasade Akpan
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