"In our country, there has been a significant increase in the number of small or large hotels/restaurants, fast food shops/street food carts, and similar establishments. However, there is a lack of skilled cooks or chefs who can cook proficiently in the same quantity. Simply having tasty food does not necessarily mean it is well-cooked or good quality; nutritional value is also important. Nutritious and delicious cooking is the essence of real cooking.

"To ensure safe and nutritious food for survival, we prioritize food processing and management training for our small-scale entrepreneurs through our project. The main objective of chef training is to enhance skills in the culinary techniques of various dishes, improve knowledge of nutrition and quality in food, and ensure food safety through the acquisition of valuable knowledge. Maintaining cleanliness in the kitchen, working with new recipes, creating menus, utilizing kitchen equipment correctly, and managing waste were some of the essential skills taught.

This training is conducted by a skilled team led by renowned chef Tony Khan of “Tony Khan Institute of Skill Development” in Dhaka. Additionally, the chief chef of Rangpur Tourism Motel provides training to entrepreneurs in Rangpur. In the initial phase of the training, discussions were held on health and safety regulations. Entrepreneurs were provided with various guidelines regarding workplace safety regulations, personal health guidelines, and food hygiene regulations, along with essential cooking techniques and tips for perfect cooking.

In the second phase of the session, various recipes' techniques, skills in food presentation, knowledge of spices and ingredients, the ability to cook good food within a limited budget and time, knowledge of nutrition in food, and working with new recipes were discussed. Moreover, skills in cutting, food presentation, waste management, and food preservation techniques were also addressed. In the training, small-scale entrepreneurs were taught the skills to cook delicious and healthy food using sustainable methods and the rules of food preservation. Subsequently, these entrepreneurs were provided with certificates.

So far, a total of 160 small-scale entrepreneurs actively participated in the chef training program through eight batches. Food plays a vital role in sustaining our lives, and on the other hand, unhygienic or unsafe food can lead to our demise. Therefore, it is necessary to have an experienced and skilled chef to ensure safe food. Taking this initiative, the Palli Karma-Sahayak Foundation (PKSF) and the financial assistance of the World Bank supported Sustainable Enterprise Project (SEP) has implemented the Sub-Project “Promotion of Safe Street Food Management Practices”. This project involves training 350 entrepreneurs from hotels, restaurants, and street food vendors on safe food handling practices, nutrition, food hygiene, and waste management.