{"page":"\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/resources-c03aa079.css\" /\u003e\n\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/lp_boclips_stylesheets-517835be.css\" media=\"all\" /\u003e\n\u003cdiv data-title='Catering training for long term unemployed' data-url='/boclips/videos/5c54d4b6d8eafeecae1f4ebc' data-video-url='/boclips/videos/5c54d4b6d8eafeecae1f4ebc' id='bo_player_modal'\u003e\n\u003cdiv class='boclips-resource-page modal-dialog panel-container'\u003e\n\u003cdiv class='react-notifications-root'\u003e\u003c/div\u003e\n\u003cdiv class='rp-header'\u003e\n\u003cdiv class='rp-type'\u003e\n\u003ci aria-hidden='true' class='fai fa-regular fa-circle-play'\u003e\u003c/i\u003e\nVideo\n\u003c/div\u003e\n\u003ch1 class='rp-title' id='video-title'\u003e\nCatering training for long term unemployed\n\u003c/h1\u003e\n\u003cdiv class='rp-actions'\u003e\n\u003cdiv class='mr-1'\u003e\n\u003ca class=\"btn btn-success\" data-posthog-event=\"Signup: LP Signup Activity\" data-posthog-location=\"body_link_boclips\" data-remote=\"true\" href=\"/subscription/new\"\u003e\u003cspan\u003e\u003cspan\u003eGet Free Access\u003c/span\u003e\u003cspan class=\"\"\u003e for 10 Days\u003c/span\u003e\u003cspan\u003e!\u003c/span\u003e\u003c/span\u003e\u003c/a\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-body'\u003e\n\u003cdiv class='rp-info'\u003e\n\u003cdiv aria-label='Hide resource details' class='rp-hide-info' role='button' tabindex='0'\u003e\u0026times;\u003c/div\u003e\n\u003ci aria-label='Expand resource details' class='rp-expand-info fai fa-solid fa-up-right-and-down-left-from-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003ci aria-label='Compress resource details' class='rp-compress-info fai fa-solid fa-down-left-and-up-right-to-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003cdiv class='rp-rating'\u003e\n\u003cspan class='resource-pool'\u003e\n\u003cspan class='pool-label'\u003ePublisher:\u003c/span\u003e\n\u003cspan class='pool-name'\u003e\n\u003cspan class='text'\u003e\u003ca data-publisher-id=\"30356011\" href=\"/search?publisher_ids%5B%5D=30356011\"\u003eCurated Video\u003c/a\u003e\u003c/span\u003e\n\u003c/span\u003e\n\u003c/span\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-description'\u003e\n\u003cspan class='short-description'\u003eLEADIN:A training initiative in Marrakech is helping the long term unemployed train as chefs and find work.  Some of the graduates are even finding work in Marrakech's top restaurants.STORYLINE:Preparing a chicken for lunch service is...\u003c/span\u003e\n\u003cspan class='full-description hide'\u003eLEADIN:A training initiative in Marrakech is helping the long term unemployed train as chefs and find work.  Some of the graduates are even finding work in Marrakech's top restaurants.STORYLINE:Preparing a chicken for lunch service is what those students are learning today. Thanks to Abdelatif Boutad they now are ready to cook. The professional chef is working in this kitchen for four months after having spent ten years in different restaurants in Marrakech. But those students are not your average students and this kitchen is not part of an official school. This is the Agape Association and here 13 students are learning the basics of cooking. Five days a week they come here at 8.30 a.m. to prepare dishes and learn traditional cooking techniques. They all have two things in common - having overcome difficulties in life and a desire to be a chef. Some of the students were long term unemployed while others had family issues. Now they are starting afresh and leaning a new skill. Chef Abdelatif Boutad says while many know how to cook, at Agape they are learning why they should cook.\"Moroccan men and women already have knowledge in cooking. They know how to cook couscous, tagines and other Moroccan dishes. But compared to international cooking, which is the basis of cooking, asking 'why we are cooking?' 'How we can keep vitamins in products?' This is sometimes what they are missing.\"Among the students there is Wafaa Kourimi. The 25 year-old, who never attended high school, comes from Youssouphia.In her hometown she tried several jobs including cooking. When she heard about Agape she was keen to join.She says it is helping her in many ways.\"This training is changing lots of things for me. It's changing the way I am, the way I am with people, and lots of other things. It is also teaching me to believe in myself and work with a team. I hope I will manage to finish the training and then have a professional contract to be proud of me and to honour my country, Morocco\" None of these students could have had the opportunity to learn without the efforts of one man - Robert Labat.Robert Labat is a former chef, and had a long experience in teaching cooking all around the world. When he retired he decided to focus only on charity projects. In June 2016 he opened Agape Association. Thanks to financial assistance from the French Office of Immigration and Integration, he received 75,000 Euros to create a training project to take 15 young Moroccan chefs and send them to restaurants in France so that they could improve their skills. When this was done he did not want to leave Morocco without building a school to give young people in need an opportunity to work professionally in kitchens.He says everyone is different when it comes to learning to cook.\"The main principle is that it's a personalised training. None of them (students) are the same, some don't know how to speak French at all, others can talk a bit in French. Some have manual facilities, for others it's not so easy. The main objective is to send people into restaurants so they will succeed. That's it.\" Labat says the Agape reputation is growing.\"People (professional chefs) are systematically trusting us. I can call a chef, or a chef can call me. It's quite extraordinary actually. A chef can call me to tell me he needs a commis chef - so some chefs are no longer going thought usual way (to find a commis chef).\" Training a young person at the school includes fees, as everything provided for them is free - from the apartment they live in to the classes and the clothes they need in the kitchen etc. The only employees paid are teachers, such as Abdelatif. This requires 30-thousand dirhams (3-thousand US dollars) per student. Along with some official funds Labat also organises fundraisers to make ends meet.One chef who employs training chefs from Agape is the Suleiman Palace's Aissam Ait Ouakrim.When Robert came to ask him to help in giving professional internship to his students, he says he did not hesitate.\"It's not the idea of having just one intern. This year we want to have more interns with us so that we can help in developing all the competences those young people have. They are really motivated and just asking to develop their skills,\" he says.'Le Petit Cornichon' is a new restaurant in Marrakech.Working in the kitchen is a young team led by chef Manaf El Bloul.One of the training chefs has come straight from Agape Association. Her name is Hasna Bourray. Manaf El Bloul says she embodies what Agape is all about.\"Hasna is a real example because she is someone who doesn't have professional training, who did not go to a professional school as most of us did. She is a real example. Hasna had no professional skills, but she learned very well, and she keeps learning, she can become in chef in the future. Why not? Nothing can stop it, all you need is motivation and desire.\" Hasna Bourray studied for six months at Agape. She was unemployed for more than a year before that. Now she sees her future in the kitchen.Since June 2016 when the school was opened, 24 young people have been learning the basics of cooking. Seventeen of them have since left to join restaurants while ten have signed professional contracts. Seven others are still continuing with their studies and hoping to be recognised as professional chefs soon.Marrakech, Morocco –  29 June 2017 1. Wide of cooking class with chef Abdelatif Boutad2. Mid of students listening 3. Wide of cooking class with Boutad 4. Close-up of raw chicken 5. Pan from students and Boutad to saucepans 6. SOUNDBITE (French) Abdelatif Boutad, Chef and cooking teacher: \"Moroccan men and women already have knowledge in cooking. They know how to cook couscous, tagines and other Moroccan dishes. But compared to international cooking, which is the basis of cooking, asking 'why we are cooking?' 'How we can keep vitamins in products?' This is sometimes what they are missing.\"7. Close-up of student 8. Mid of chicken being prepared by students 9. Mid of students preparing vegetables 10. Close-up of aubergine 11. Pan from Wafaa to her pan 12. SOUNDBITE (Arabic) Wafaa Kourimi, Student : \"This training is changing lots of things for me. It's changing the way I am, the way I am with people, and lots of other things. It is also teaching me to believe in myself and work with a team. I hope I will manage to finish the training and then have a professional contract to be proud of me and to honour my country, Morocco\" 13. Wide of chef and Agape Association creator Robert Labat writing 14. Mid of Labat writing 15. Mid of board with menu of the day and instructions16. SOUNDBITE (French) Robert Labat, Chef and Agape Association creator :  \"The main principle is that it's a personalised training. None of them (students) are the same, some don't know how to speak French at all, others can talk a bit in French. Some have manual facilities, for others it's not so easy. The main objective is to send people into restaurants so they will succeed. That's it.\" 17. Cutaway of glasses 18. SOUNDBITE (French) Robert Labat, Chef and Agape Association creator :  \"People (professional chefs) are systematically trusting us. I can call a chef, or a chef can call me. It's quite extraordinary actually. A chef can call me to tell me he needs a commis chef - so some chefs are no longer going the usual way (to find a commis chef).\" 19. Pan from plates to main table inside the school 20. Wide of students eating the lunch they made 21. Wide of Agape Association door 22. Wide of Marrakech street Marrakech, Morocco –  28 June 2017 23. Wide of Suleimane Palace door 24. Pan inside Suleimane Palace25. Mid of chef Aissam Ait Ouakrim in kitchen 26. SOUNDBITE (French) Aissam Ait Ouakrim, Chef of the Suleiman Palace: \"It's not the idea of having just one intern. This year we want to have more interns with us so that we can help in developing all the competences those young people have. They are really motivated and just asking to develop their skills, whether it's through an internship at my place or abroad. So this is one of the objectives we have here at the Suleiman Palace. We want to have more interns and afterwards we could hire them here or somewhere else. But I want to follow them until they are real chefs.\" ++Night Shots++27. Wide of Marrakech street at night 28. Pan from street to Le Petit Cornichon restaurant ++Interior Shots++29. Interior kitchen, pan  30. Mid of chef Manaf El Bloul with training chef Hasna Bourray31. Wide of Hasna cooking 32. Close of garlic 33. SOUNDBITE (French) Manaf El Bloul, Chef from Le Petit Cornichon:\"Hasna is a real example because she is someone who doesn't have professional training, who did not go to a professional school as most of us did. She is a real example. Hasna had no professional skills, but she learned very well, and she keeps learning, she can become in chef in the future. Why not? Nothing can stop it, all you need is motivation and desire.\" 34. Close of chef's assistant35. Mid of assistant preparing a coulis 36. Close of coulis 37. Close of Hasna 38. Wide of Hasna and colleagues in kitchen 39. SOUNDBITE (French) Hasna Bourray, Training chef :\"I'm now cooking here. I learned at the Agape school for six months and for four months I have been an intern here. In September I will have a real contract here.\" 40. Tilt-down from assistant to pan 41. Close on Hasna's hands 42. Mid of Hasna working 43. 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