In Lahore, Pakistan, a unique initiative at the Culinary & Hotel Institute of Pakistan is transforming the lives of transgender students, who are about more than just developing culinary skills. Neha Malik, once a performer at parties and weddings and sometimes engaging in sex work, embarked on a transformative journey since enrolling in a specialized culinary course specifically designed for the transgender community.
This innovative program, launched in January in Lahore, the vibrant heart of Pakistan’s culture, provides a six-month culinary course at no cost. The first cohort welcomed 25 trans students, and the second cohort began their training on February 1. Neha Malik, at 31, now aspires to become a chef in the bustling, futuristic city of Dubai. The culinary arts have captivated her so thoroughly that she has put aside her dancing career to fully commit to her new passion.
In Pakistan, traditional beliefs surrounding gender and sexuality have long marginalized transgender individuals, often forcing them into begging, entertainment, and other precarious jobs to earn a livelihood. Frequent instances of violence and abuse are reported within the community, with the U.N. noting that trans individuals often face significant hurdles in accessing employment due to their gender identities. Only a small fraction, approximately 7%, find employment in formal sectors.
Notwithstanding societal challenges, rising visibility from trans individuals in media and public office has sparked greater awareness and advocacy for transgender rights. Progress has been made whereby the Supreme Court permits self-identification and equal rights for trans people, like any other Pakistani citizens. Notably, a ride-sharing service was launched in Lahore, and a national hotline was established to address trans individuals’ needs.
Malik expresses determination to change societal perceptions. As she dons her chef attire, she notes the curious inquiries from those around her about her new career path, a sign of evolving attitudes. Upon starting their classes, students attend the school with enthusiasm, exchanging vibrant wardrobes for crisp white uniforms. The class provides a stipend of 8,000 rupees monthly, insufficient for living expenses, forcing some, like 26-year-old Zoya Khan, to still perform occasionally.
Zoya Khan, who harbors aspirations of owning a roadside café, candidly acknowledges that while past earnings from dancing were substantial, respect was sorely lacking. Their commitment to the culinary course is fueled by hope; they dream of establishing independent businesses post-graduation. Nadia Shehzad, the institute’s chief executive, emphasized the program’s potential to uplift a long-overlooked community by granting broader societal recognition and opportunity.
Efforts are underway to secure governmental support in providing visas for graduates to work internationally. Discussions with local hotels and eateries aim to secure job placements, offering salaries of up to 30,000 rupees. Nevertheless, transitioning away from past livelihoods remains difficult, notes Shabnam Chaudry, a leader within the trans community, who points out persistent societal biases against employing trans professionals in kitchens.
Historically, many have completed vocational courses in makeup and tailoring yet returned to their former ways due to job scarcity. Chaudry highlights the daunting job market faced by trans persons amid millions of skilled youths vying for limited opportunities. Their capability to secure employment remains questionable in a society hesitant to embrace inclusion fully.
