On a recent morning, a group of youth filed into Covenant House Toronto’s Cooking for Life kitchen, excited for the opportunity ahead: learning directly from professional chefs from one of the world’s top premium hotels. For these young people, it was a chance to build confidence, gain hands on culinary skills, and prepare for future employment opportunities.
Cutting boards and supplies were laid out as youth tied their aprons and took their places. For many, this was a new experience in a professional kitchen. But for nearly a decade, the Covenant House Toronto and the Shangri-La Hotel teams have built a long-standing partnership that has helped open doors to the hospitality industry for many young people starting out in their careers.
Throughout this partnership, chefs from Shangri-La have volunteered their time and expertise, sharing their skills and passion, along with encouragement and mentorship to the next generation of cooks. Best of all, they bring a genuine belief in each young person’s potential and what they can contribute to the hospitality sector.
Partnerships like this are at the heart of the Cooking for Life program, which teaches hands on kitchen skills, professional workplace conduct, and industry-recognized certifications. By connecting young people to real-world experiencesand industries, the program helps youth build confidence, explore career pathways, and move toward stability at a critical moment in their lives.
“The Cooking for Life program gives young people the chance to learn, grow, and feel proud of what they can do,” says Sonya Gammal, chef instructor of the program. “Experiences like this help them see new possibilities for themselves.”
Chef Serguei and Chef Sureshi greeted each youth warmly before showing them how to set up a workstation, move safely with a knife, and manage time under pressure. They describe the rhythm of a professional kitchen and how each movement matters. “Once you step in,” Chef Serguei says, “time looks different. You’re racing against the clock. Workflow matters.”
Together, the group prepared a Greek salad and roasted heirloom tomato soup. The kitchen filled with the aroma of tomatoes caramelizing in olive oil and fresh herbs blending into the soup. Youth asked questions, tried new techniques, and celebrated small victories as they strained the soup and carefully plated their dishes.
This hands on learning is a key part of the Cooking for Life program. After completing the in-house training at Covenant House Toronto, youth move into an eight-week placement in restaurants and bakeries across the city. These opportunities are made possible through a strong network of employer partners who believe in giving youth a fair start.
Reflecting on why they keep coming back, Chef Sureshi shares, “Everyone deserves a chance. If we can help a young person discover their passion, or even a sense of community, that’s what matters.” Chef Serguei adds, “It inspires the new generation of cooks. We want to pass on real skills, real knowledge, and the passion for cooking.”