Students spent the past 12 weeks developing their skills in the culinary arts. From basic knife handling skills to poaching and simmering foods, the students are ready for employment in the culinary field.
“We are so pleased with the progress the students have made over these past 12 weeks,” said Food Bank of Delaware Executive Chef Tim Hunter. “Many came to us with limited culinary knowledge, but they have left us with a considerable amount of knowledge that will be helpful as they begin their new careers.”
“I’ve enjoyed my journey here at the Food Bank,” said graduating student Gloria Blanco. “It’s been a life learning experience, but it’s not an ending – it’s the start of a new beginning.”
Prince Johnson, Owner and Executive Chef of Prince on Delaware in New Castle, served as keynote speaker and encouraged students to take advantage of new opportunities. “You have you keep striving because nobody is going to do it for you. Don’t let anyone knock you off your square,” he said.
Following the graduation ceremony, students showed off their newly-developed skills and prepared a “lunch from around the world” for all. Guests enjoyed Asian sticky chicken wings, caprese salad, Jamaican rice and peas, Hispanic fried plantains, Indian tandoori chicken, English beer-battered fish and more.
The mission of The Culinary School is two-fold. First students are taught skills that are highly desirable to employers in the food industry and second, these newly developed skills have the potential to lead to jobs in the industry that provide job security and economic sustainability. Students are referred to the program through the Delaware Department of Labor, Delaware Division of Vocational Rehabilitation and other community-based organizations.