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IN a big step forward, the government of Benin has recognized the value of our training programs and asked us to establish Bio-Benin in Benin. This means we will qualify for government grants and all our graduates will receive their certificates from Bio-Benin.
Meanwhile, certification to sell our beer to fund these training programs is in a "hurry up and wait" mode; we're in a holding pattern, always promised but somehow not yet delivered. So, we are taking advantage of the waiting time to develop a professional marketing campaign with more eye-catching labels. When LaNatayaise hits the market we want it to be well received and memorable.
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We have also started building a greatly
expanded brewing facility and cool room at the farm,
so that we can quickly
furnish the brasserie to brew much larger quantities of beer when funding becomes available.
Currently, we brew some 20,000 liters annually.
This will gradually increase to 600,000 liters, with 50 or more apprentices training with us each year.
Building site for new, expanded brasserie
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In our restaurant we continue to train apprentices and our reputation is growing, with the Ambassadors of France and the United States eating Chez Guillaume recently!
FOCUS ON OUR COOKING APPRENTICES
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Paulo D'Oliveira, 25, grew up in Djougou, in his mother's family home, just south of Natitingou, with an older brother, younger sister, mother, grandmother and five aunts! As a child he loved helping his mother in the kitchen and in her small restaurant, where they cooked African and European dishes. His mother died young, and his father was absent, so after receiving his baccalaureate in science, he thought of going to cooking school in Calavi, in the south. But Isakiel, a friend of his uncle, and one of Guillaume's most successful apprentices, persuaded him to train Chez Guillaume.
His favorite dishes are gambas in cream sauce plus the Moroccan tagine for which the restaurant is famous. Both the Ambassadors of France and of the United States ordered a tagine when they ate at the restaurant. "Chez Guillaume is becoming famous," said Paulo. "I have grown a lot here," he added, noting that he has also learned how to prepare pastries and is particularly pleased to have learned how to make beer, a unique opportunity in Benin.
"Guillaume works us hard. He doesn't like lazy people," Paulo said. "But I appreciate that, because now clients ask for me by name when they come, and it makes me feel proud to work here."
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Sonya Zocli, 23, the second of five sisters, grew up in in Bohicon, in the southern part of Benin. Her father is a chauffeur, her mother a hairdresser. After leaving school with her BEPC, (high school leaving certificate), she found a job selling household goods, but wanted more interesting work. When her cousin, Eustache, who had trained Chez Guillaume, told her about our cooking program, she decided to find out for herself.
Now she is one of two apprentices in charge of others at Chez Guillaume, where Guillaume himself teaches them how to cook European and African dishes.
"I thought of going to a cooking school in Bohicon," said Sonya, "but the training Chez Guillaume is much more practical and demanding. I'm glad I came here instead."
Her favorite foods from the menu are pizza, tagine, and shawarma, none of which she had tasted before. "We eat well here, and I love the way we present dishes to the clients so that they always look delicious and elegant."
That afternoon they were preparing ice cream and teaching the newer apprentices how to do it, with Guillaume supervising. In her free time, Sonya rests up. "It's hard work here, but I don't mind that. When I leave, I will be able to get a job anywhere. The reputation of Chez Guillaume is so good."
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As always, we need your help to continue the good work and keep expanding so that we can reach more and more young people and train them for meaningful work that allows them to make a living wage. Please give generously by clicking on the Donate button of www.bio-benin.org. Or if you prefer, send a check to 7483 Pinebrook Road, Park City, UT 84098. In Canada: 1897 Sherbrooke East, Montreal, Q.C. H2K 1B6.
Thank you for your support and generosity.
With love from Julie and Guillaume.
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Bio-Benin: 1897 Sherbrooke East, Montreal, QC H2K 1B6, Canada 438-233-6059
7483 Pinebrook Road, Park City, UT 84098, U.S.A.
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