A non-profit Project


Culinary innovation village trainings Concept is a non-profit Project that started in 2020 and initiated by Chef Dieuveil Malonga. The ambition is to give skills and trainings to young chefs, create jobs opportunities, promote food culture in Africa, create space for creativity on locally sourced products, promote food tourists in Rwanda as well as in Africa, ensure food sustainability and connect people in food industry.

The Training duration takes 2 years and one of our prior policies is to give opportunity to young people from rural areas who have passion about culinary art and who don’t have ability to go to school.

We trained more than 20 young chefs from 2020 to 2023.

Our first scholarship intake took place at our application Restaurant (Meza Malonga restaurant) where young people were getting both theory and practical trainings.

The project was finally successful and that’s why we want to build a good culinary center in the Culinary Innovation Village to train more young Chefs.

The Training Object

Learn the culinary basics (shaping, filleting, doneness, seasoning, gravies, fillings, classic garnishes, soups, savory and sweet doughs, appetizers, meat, fish).
Make classic recipes and their side recipes.

Define the roles and positions in the kitchen depending on the type of the food unit.
Identify equipment and learn how to use it.
Identify and respect in-season products.

Organize the workday (define roles and work stations, make sure facilities, furniture, and equipment are duly maintained, provide your department with equipment and products, comply with health and safety standards).

Gradually learn all the fundamental techniques of traditional / modern African cuisine.
Explore the complexity of contemporary desserts with local surcease products.
Develop professional working culinary gestures.
Respect hygiene and safety standards (HCCAP).

« About the Training «Learn Understand Practice Assess Control »

The two-year course is designed to equip students with the skills necessary for a career in culinary arts. The program puts particular emphasis on food production skills as well as managerial aspects.


In their first year of studies, trainees of the Culinary Innovation Village become familiar with essential knowledge in the cooking profession such as food safety, hygiene, the HACCP system, culinary theory, menu planning and design etc. In parallel with the theoretical classes, Culinary Innovation Village trainees will continue trainings at Meza Malonga the Application Restaurant.

During the second year, trainees continued to develop their theoretical and technical knowledge by studying advanced aspects of nutrition, menu engineering, Mediterranean cuisine and advanced cooking methods and culinary techniques, but also build their management skills by studying subjects such as bar and beverage theory, restaurant management, food and beverage planning and control and managerial accounting.

Particular emphasis is placed on developing professional competences such as effective communication, information technology, customer care, teamwork, leadership etc. by incorporating relevant 'professionalism seminars' into the curriculum and assessing trainees on their professional attitude as well as academic performance.

During last year of training, Trainees travelled to different countries in Africa to learn more about the culinary diversity of African cuisine to cover the two years of training.