For many people cooking is just a simple life-skill that saves money.
But for the trainees of the MIC-IT's culinary arts programme, cooking goes much further than stirring pots and cutting vegetables as they craft colourful dishes that look as good as they taste.
For several trainees the programme is their first introduction to formal training on food preparation and the skills they need to work in the hospitality industry or open their own restaurants.
Speaking at the MIC-IT's Macoya training centre on Monday, a group of year one trainees told Sunday Newsday they were eager to share their creativity using food as their medium.
The group of six whose ages range from 18-44, come from different backgrounds and each have different ambitions. But their passion for food has resulted in the formation of a bond through the programme.
[caption id="attachment_956017" align="alignnone" width="1024"] Darius Joseph cuts a slice of freshly- baked bread. - PHOTO BY AYANNA KINSALE[/caption]
Like the other participants, Alicia Russell is optimistic the skills learned will help her start her own business.
Russell, 44, worked as a pharmacy technician but has recently switched her focus to food preparation after being diagnosed with lupus.
She says while she has been proficient in basic cooking skills before, the programme has widened her experience and skillset in different areas.
"I did some baking and stuff before but since I started the programme I have learnt a lot.
"After I complete this programme I think I want to take it to another level by operating on a full-time basis.
"I have opened a small business for myself where I do burgers and fries."
Like Russell, most of the trainees enrolled in the programme have some experience in operating small businesses on their own time and are hoping to gain additional skills on how to better manage their activities.
Instructor Keishelle Carmona-Augustine said the closure of restaurants during the pandemic last year led many people to consider starting small restaurants on a part-time basis to take advantage of the demand for fast food.
But she said while there will always be a market for tasty, convenient meals, cooking for your family is a different experience compared to cooking for sale and stresses the importance of proper techniques and financial literacy – two things the programme's curriculum covers.
"A lot of people may say they want to start selling something like chicken and chips, but they don't know the proper temperature to store the meats or the proper seasoning techniques. They may not even know how to cost the items and end up losing money. Simple things people may not even consider beforehand so all of these things helps open their eyes to the demands of owning and operating a business."
[caption id="attachment_956018" align="alignnone" width="1024"] Alicia Matthews garnishes a Caesar salad. - PHOTO BY AYANNA KINSALE[/caption]
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