With all eyes on Lebanon’s culinary scene, we shine a spotlight on ‘Mama Dima’ and her efforts to provide next-gen bakers with both industry training and life skills.
The national drive to bring through the next generation of bakers in Lebanon is gathering pace. And Dima Saleh Hachwi is among the industry leaders steering the movement forward, doing so with passion and compassion.
The director of the Issam Hachwi Bakery School spoke to HN about the vocational courses the team is offering students. And she also highlighted the far-reaching impact of the services provided.
“We are not just training bakers, we’re shaping well-rounded chefs ready to lead with heart and purpose,” she said
Launched in partnership with the Bakery School Foundation and supported by Puratos and BanoPuratos, the institution is now in its third year. Since then, it has produced 24 graduates, with 80 percent of leavers employed in the industry.
A meaningful project
Significantly, the school has a poignant backstory, having been set up in memory of Hachwi’s late father-in-law, Issam Hachwi. Issam was dedicated to making a difference through good causes and the institution is today testament to that philosophy.
“We wanted his humanitarian legacy to live on as a lasting act of charity (sadaqa jariya),” Hachwi explained.
Ensuring Issam’s legacy continues, the bakery school offers free, high-quality vocational training to 24 underprivileged youths in Lebanon annually. The students are enrolled on an 18-month intensive program and tutored by skilled professionals in both theory and practice. Specialist segments covered in the program include bakery, pastry, ice cream and chocolate-making, according to Hachwi.
“You can feel the spark in their eyes when they talk about baking,” she said, with pride and emotion.
The program also includes competitions and live experiences, with students already earning accolades, including a recent bronze medal in fondant at HORECA 2025.
Environmental sustainability is embedded in the school’s philosophy, which has a zero-plastic policy and practices recycling and composting. “We want our chefs to be responsible citizens as well,” said Hachwi.
Creating multi-skilled chefs
In keeping with this ethos, the students are also taught valuable soft skills like creativity, leadership and innovation.
The Issam Hachwi Bakery School is rapidly positioning itself as a leading regional institution for culinary education, supported by course accreditation from Lebanon’s Vocational Education Ministry. However, challenges remain, notably its ability to reach potential students in more remote areas.
“We dream of expanding our bus routes to reach youngsters in the north and south,” Hachwi said.
Hachwi’s commitment to going above and beyond is widely appreciated, earning her the affectionate nickname of ‘Mama Dima.’
And her approach means that students view the school as more of a family than a place of education.
“We are building more than skills,” said Hachwi. “We are building confidence, community, and a sense of purpose. That’s what real education looks like.”
Insights from Hard Talk, part of HORECA Talks 2025 at HORECA Lebanon, organized by Hospitality News Middle East. Session moderated by Lisa Jerejian, communications manager at Hospitality Services.
