Benilde and Nestlé Philippines Cook Up Culinary and Career Opportunities Through YOCUTA and Expanded Partnerships

De La Salle-College of Saint Benilde and Nestlé Philippines teamed up once again for the Young Culinary Talents (YOCUTA) program, giving aspiring chefs a chance to hone their skills and gain firsthand industry experience. Now on its second run, the program continues to provide students with practical training, creativity-building exercises, and opportunities to explore career paths in the food service industry.

This year, the YOCUTA program continued to provide SHRIM students with specialized training led by Nestlé Professional chefs and special guest Chef Tatung. The sessions covered nutrition, wellness, branding, food trends, sustainability, and career development, preparing students for the fast-paced world of professional kitchens. In addition to YOCUTA, Benilde and Nestlé Philippines explored new ways to collaborate, including initiatives that extend beyond culinary training.

To cap off the program, participants put their skills to the test, creating and presenting original dishes using Nestlé products—a showcase of their creativity, technical mastery, and understanding of food innovation.

Building on this partnership, Nestlé Philippines and Benilde introduced new internship opportunities, allowing students to gain hands-on work experience in corporate settings. During a meeting between Theri Domingo and Bem Damoslog from Nestlé’s Marketing and Human Resources teams, and Sherlo Reyes and Paula Rojas from Benilde’s Center for External Linkages (CEL), along with Dean Joan Dinosa of SMIT, Nestlé unveiled a paid internship program featuring roles in customer management, data analysis, and retail operations. The company also discussed internship placements designed for Deaf students from SDEAS, showing its dedication to creating a more inclusive workplace.

Looking ahead, Benilde and Nestlé are exploring other ways to collaborate, including guest lectures, industry visits, and insights to help enhance Benilde’s curriculum, ensuring students receive training that keeps pace with evolving industry trends.

Following the success of last year’s SHRIM-led partnership, this year’s YOCUTA expanded to involve more schools and disciplines, making the program more accessible to students across different fields (see previous event). With conversations ongoing between Benilde and Nestlé, both organizations are eager to develop more programs that prepare students for careers in food service, hospitality, and related industries.

For more information on Benilde’s undergraduate programs, contact us at (63) 2 8230 5100 local 1801 or admissions@benilde.edu.ph. You may also visit our website at www.benilde.edu.ph.