Members of the Nestlé Jamaica‘s Young Culinary Talents (YOCUTA) programme with Nestlé execs (from left) Patricio Torres, Brian Hanson, Tanesha Toques, Tonia Black and Daniel Caron in the company’s corporate kitchen after showcasing their culinary skills. Nestlé Jamaica recently hired 10 interns between 17 and 29 years to be a part of the YOCUTA initiative to benefit from a specialised coaching for their training, development and professional projection. The programme is geared towards young culinary students to provide them with theoretical and practical cooking experience in order to prepare themselves for work in the hospitality industry.
