On this special day we honour culinary professionals, and the dignity inherent in chefs’ work.
The Empower Culinary & Hospitality School (ECHS), one of the flagship vocational training programmes of the MJF Foundation, has transformed the simple act of cooking into a vehicle for social change. The school holds the distinction of being Sri Lanka’s only culinary school certified by the World Association of Chefs’ Societies. This rigorous international certification attests to the world-class standard of training provided to young women and men from marginalised communities.
Since its establishment in 2016, the ECHS has empowered over 350 young graduates, offering a comprehensive programme that connects the youth carrying a similar passion in culinary arts, spanning from the western hub to the emerging eastern landscapes of Sri Lanka. The school’s impact is tangible and far-reaching, cultivating not just cooks, but professional leaders. Its alumni include a Bocuse d’Or Sri Lanka Gold Medalist, a feat of distinction in the world’s most prestigious live cooking competition, alongside chefs flourishing in luxury hotel chains both in Sri Lanka and abroad, and entrepreneurs who have launched their own culinary ventures.
Stories of Transformation and Success
The success of the ECHS is best seen through the achievements of its students, whose unique journeys demonstrate the transformative power of this important MJF Foundation initiative.
22-year-old Pradeep, came to the ECHS with a challenging personal background. With his family struggling to maintain stable employment, the Foundation offered Pradeep the life-changing opportunity to follow the course free of charge. Despite hardship, he was always an academically sound student. At the ECHS, he found his true métier, mastering the three core culinary areas: cookery, pastry and bakery, and the distinct disciplines of the cold and hot kitchen. His determination and innate talent decisively paid off: today, Pradeep holds a permanent and skilled position as a Chef in the cold kitchen of a high-end hotel in Colombo, a remarkable ascent from his humble beginnings.
19-year-old Darshan aspired to become an engineer, a lengthy academic pursuit. However, Darshan possessed a deeper, more immediate ambition: the imperative to provide for his parents. He seized the opportunity to learn at the ECHS with dedication and focus. This decision has already yielded significant dividends, as Darshan, at his young age, has secured a coveted position at an award-winning luxury mountain resort in the Uva Province of Sri Lanka.
The drive for 23-year-old Danushi to join the ECHS was a powerful blend of personal passion and familial inspiration, reinforced by her aunt, an accomplished chef in Australia. With her parents advancing in age, Danushi felt a pressing responsibility to secure her own professional future. Her decision has proven judicious, as she now works at the Japanese restaurant of a five-star Colombo hotel, a prominent venue that speaks to the quality of her training and the sophisticated level of cuisine she is now involved in producing.
Sajani is an exemplar of unwavering dedication amidst adversity. Hailing from Batticaloa, her ambition to open her own café led her to the ECHS. The crucible for her commitment arrived just two days before the course commencement, with the devastating loss of her beloved father. Joining the batch a fortnight late, Sajani immersed herself fully, mastering everything from hygiene standards to sophisticated technical cooking skills. Her resilience has been rewarded: she is now successfully managing a popular café in the east and simultaneously enhancing her skills through a placement at a restaurant in Batticaloa. Her story demonstrates that true purpose will ultimately prevail.
Additionally, the students of the ECHS have benefitted immensely from mentorship and inspiration from figures at the pinnacle of the culinary world. Over the last year, they have met with Australian Black Hat Chef Bernd Uber, Michelin-starred French Chef Serge Chenet and executive chefs from luxury resorts such as Resplendent Ceylon. This high level of training and inspiration is a cornerstone of the ECHS curriculum, fostering the excellence that has been proven by former students, including the winners of a Gold Medal in the ‘Dress the Cake’ challenge at the CAFE Culinary Art Food Expo 2025 and a Silver Medal at the Food & Hospitality Asia Maldives Global Culinary Challenge. These awards are a testament to the transformative power of an education that fuses international quality with dedicated personal development.
The ECHS curriculum is a holistic blend of practical skill and theoretical knowledge, designed to equip students for a thriving career in the global hospitality industry. A distinct part of their course is the annual mini School of Tea, which immerses them in the science, artistry, and appreciation of Ceylon teas within the context of the Dilmah brand’s history. The course also carries mandatory curriculum-based agriculture classes, conducted in collaboration with the Agriculture Innovation Nucleus of Dilmah Conservation (DC). This critical linkage stems from DC’s dedication to sustainable agriculture and building climate resilience among communities.
Purpose Beyond Profit: Merrill J. Fernando’s Vision
The Empower Culinary & Hospitality School is a practical fulfilment of Dilmah Founder Merrill J. Fernando’s lifelong purpose: to make business a matter of human service. Housed within two of the MJF Foundation Centres in the west and the east of the country, the schools stand as a direct, enduring commitment to social justice, translating certain Sustainable Development Goals (SDGs) into tangible opportunity.
This unique and holistic model demonstrates that true corporate purpose lies in empowering the community, linking global quality standards to local empowerment, and proving that the success of a business should ultimately be measured by the positive change it brings to people’s lives.
