Kitchen Gurus & Bosom Friends

Wednesday 5 April 2017

Karen, age 35, and Edgar, age 25, were among 282 young people with disabilities who participated in the market-oriented short-term inclusive vocational classes in 14 specialties (computer literacy, cooking, hairdressing, sewing, wood items processing, beekeeping, furniture making, etc.). The classes were organized within the framework of “The Social Innovations for Vocational Education and Employability (SIVEE) of Young People with Disabilities” project which is implemented by the Save the Children with the financial support of the European Union and in partnership with the Professional Education Reforms NGO.

“To tell the truth, I had no hope that it would work,” Karen said frankly. “My friends insisted on my participation at these classes. And now I have a job; the one I just could dream about”.

During the short-term inclusive vocational classes Karen and Edgar became bosom friends. “I was the youngest participant in the class”, Edgar mentioned. “Karen helped me to memorize receipts as I like to improvise very much and I cook tasty Armenian dishes such as Qyufta and Khorovats.”

As part of the short-term vocational education classes was an internship at the last month of studying, that was organized at the “Love Station” Restaurant complex. Observing the boys at the real work setting, the chief cook, Ms. Gohar made her decision on first offering them a position of simple prep cooks in the kitchen but were quickly promoted them to the line cooks.

And today they both have become well-known among many of the restaurant’s regular customers with their tasty dishes.

“My favorite thing about working here is meeting new people,” Edgar said as he cut the meat to prepare Armenian Khashlama. “I feel like I am preparing tasty dishes for kings and queens, as this place reminds me a Palace,” added Karen by helping his friend.

The chief cook Gayane stated that the real reason these two young men were so successful at work, was due to their excellent work ethic, diligence and proficiency in cooking. “They actually work harder than everyone else, and they have fun working in the kitchen.”

Karen and Edgar are very happy at work, and they enjoy all the tasks they are given and because of such kind of supportive team they think they make really good contribution in the kitchen.