In August, twelve of our kids began free cooking classes under the tutelage of Chef Mario Yufera Blanes, executive chef and co-founder of Casa Blanes, a high-end Spanish restaurant in central Phnom Penh. The kids were still on school holidays, so the cooking classes were initially held twice a week, on Tuesday and Thursday afternoons. Once they were back in school, the frequency of instruction was reduced to once a week. Thus far, they have had five cooking classes, and they’ve learned some important basics, such as how to handle different types of knives, various ways to cook eggs, how to identify fish that’s genuinely fresh, and how to cut, clean and cook fish like a pro. Well done, aspiring chefs!
How did all this come about, you might wonder? Once again, the classes were ideated and organised by our indefatigable friend and supporter, Ms. Yennie Liang. She met Chef Mario at his restaurant, where she is one of his most enthusiastic customers. They struck up a friendship and Yennie invited him to attend the charity auction she organised recently to benefit Little Hearts. At the auction, Chef Mario learned all about our facility and met Tony and several of the children. Listening to their personal histories and witnessing their eagerness to learn and better themselves moved him greatly. He promptly offered to share his skills with any of our kids who might be interested in cooking, and voilà, a new opportunity was created.
To introduce Chef Mario to the Little Hearts family, we asked him to answer a few questions about himself and the ongoing cooking lessons:
What inspired you to offer free cooking classes to the kids of Little Hearts?
First, I love to share my passion with others, especially young people. I always had a dream of mentoring youngsters who have few or no resources. When I look at them, I think of myself at their age – a kid full of dreams and longing to become a chef someday. I never had the opportunity to attend a professional culinary school. Everything I know about food has been self-taught or learned from other chefs along my career. I would have loved to be mentored by someone when I was young – someone who could explain how a professional kitchen works. Besides, I think that giving these kids a future to look forward to is something really worthwhile. We are providing them with the tools to shape their own path, and who knows, maybe we can create a future chef!
What do our children need if they want to succeed in the world of high cuisine?
A chef needs three things to succeed: knowledge, skills and attitude. I can only teach them the first two. Then it’s in their hands to find that desire to cook every day and to achieve their goals. I don’t have the keys to success, but I can give them the tools and the blueprints so they can craft their own keys and search for a door that suits their heart and opens up a new future.
Do you have any advice for them?
Follow your heart no matter how far away your dreams might seem. If you stay loyal to your goals, they will become real. Not only in cooking but in life in general, it’s important to be honest with yourself: know your abilities and be hungry for more. Stay humble, be kind, and try to have fun!
Is there a plan to assess the students’ abilities and knowledge at the end of the course?
Progress in these lessons depends on the students’ motivation, discipline and commitment. Being a chef is a tough, demanding profession. Either you love it or you hate it; there is no in-between. For now we focus on developing new abilities and achieving quick results to keep them motivated. Who knows, maybe one day a real passion for cooking will be triggered in their hearts. That’s what happened to me many years ago.
Chef Mario and Yennie are planning a fundraiser dinner for Little Hearts, to take place towards the end of the year. Stay tuned!