In order to contribute to the specialization and innovation of the culinary industry in El Salvador and as a result of the alliance with the culinary art school Be Chef, Nestlé El Salvador, celebrated the graduation of the first group of chefs of its Young Culinary Talents YOCUTA program.
A total of 27 young salvadoran culinary students from the Be Chef culinary art school, completed the training program offered by Nestlé’s expert culinary professionals, thus enhancing their knowledge and practice in gastronomy.
“At Nestlé we are extremely proud to have successfully completed this first training of our YOCUTA 2.0 program, with one of the most important culinary art schools in the country, and thus promote youth entrepreneurship in the area of gastronomy through the professionalization of our young culinary students”, said Andrés Calatroni, General Manager of Nestlé El Salvador.
The YOCUTA 2.0 program has been designed by expert chefs, with a focus on young professionals who aspire to work in the food industry. Its objective is to complement and strengthen the skills and capabilities of young culinary talents, providing them with training, tools and guidance to forge a successful career.
The program is developed through classroom and virtual training that includes the study of different modules designed by Nestlé Professional expert chefs. These cover topics and practices of the gastronomic branch, which, when completed in its entirety, give the student a certification signed by the company.
El Salvador was the first country in the region to activate the program in 2015, and since then to date, it has trained more than 250 young Salvadorans, students of gastronomy and culinary arts. It is estimated that 15% of the program’s graduates have been hired at Nestlé or recommended to partner companies.
Since the launch of the YOCUTA 2.0 program last July, Nestlé activated the program with the culinary art school Be Chef, where in this first promotion students had the opportunity to access and acquire knowledge and practices complementary to their training and raise their professional profile as chefs.
“Graduating our first Be Chef graduating class from the YOCUTA 2.0 Program together with Nestlé undoubtedly raises our profile as a professional entity in the training of students in the culinary arts; we thank Nestlé for this initiative and congratulate this first group of students for their achievement”, said Rocío Sánchez, General Manager of the Be Chef culinary arts school.
The Be Chef school offers the study of curricula strategically designed to meet the current needs of knowledge carrying out cutting-edge techniques and haute cuisine under the guidance of the best chefs in the country in the area. In addition to this, the infrastructure has innovative facilities, state-of-the-art equipment and the latest technology to provide quality gastronomic education, oriented to satisfy all the current needs of the market.
Through these initiatives Nestlé will continue with the purpose of opening spaces for professional development for young Salvadorans, allowing them to excel and improve their quality of life, being protagonists of the development and economic progress of the country.
A. M. 
