Training in the restaurant

Our trainees work in our restaurant to gather real life experience learning how to cook and to serve. The trainees rotate through seven main stations in our restaurant to learn

  1. Moroccan cuisine ie, tajines, couscous, pastilla, seffa, etc…
  2. International cuisine ie, filet steaks, lasagna, stir fry wok, baked chicken, etc…
  3. Moroccan pastries, ie, ghoriba, chebekkia, corne de gazelles, etc…
  4. International pastries and desserts, ie, cheesecake, cupcakes, fruit pies, molten lava cake, etc…
  5. Service ie, hosting, taking orders, serving food, etc…
  6. “Garde de Manger,” working with cold foods such as salads, starters, soups, and adding a decorative element to the food before it goes out to the guests
  7. Dishwashing and extras, working primarily with dish washing but being available as an extra for any other station

Our trainees stay at each station with a teacher for 2-3 weeks. Finally before graduating, our partners with local restaurants, snack places, and cafes provide our trainees with an internship experience in order to give them an understanding of their future work environment after Amal.

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