THE KZN Blind and Deaf Society is pioneering culinary training for the visually impaired after it recently launched the Blind Culinary School. At the launch students demonstrated their newly acquired skills with the aid of their instructors.

Demonstrations included basic bread buttering, baking, and vegetable peeling. Students showed confidence as they navigated the kitchen and the food preparation, especially the use of the stove and ovens. Students use and respond to codes for clock methods and techniques.  More food options will be on the menu as time goes on.

The launch of the school is a triumph of community collaboration and private initiative. In the absence of government support, the project was made possible by the generosity and vision of the Dr. Vasan Govind Foundation, which fully funded the facility.

“I have always wanted to donate something to the school, having worked with a lot of charitable causes. After speaking to the trustees, I was delighted to lend a helping hand to a worthy cause, truly beneficial to the community. It was money well spent and an enormous advancement of a lifetime. I hope this move inspires more people to make such donations to worthy community causes,” said Dr Govind.

Carrina Moodley is one of the students who is benefiting from the culinary school. “The cooking classes are most welcome, it’s not only cooking, and it’s about discipline. We are grateful to be empowered and given the ability to explore the world of food and independence,” enthused Moodley.
Speaking at the launch event, the president of the Society, Veetha Sewkuran, said, “This is not just the launch of a project, it is the birth of a dream, the ignition of hope, and the promise of a more inclusive future. This school is the first step in a journey we’ve long envisioned, one where persons with visual disabilities can live independent, self-sufficient, and dignified lives.”

The training kitchen features carefully selected appliances that closely resemble those used in students’ homes. “This was a deliberate choice,” the president noted. “We want our students to learn with tools they are already comfortable using, making their skills instantly applicable in real life.”

The first group of students has already begun training, guided by a team of dedicated volunteer chefs. Plans are also underway to launch a Culinary School for the Deaf, with goals to ensure full accreditation and formal qualifications.

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