Celebrating the 26th graduating class of The Culinary School

Seven students from our Culinary School were recognized this morning for their accomplishments! Chef Dana Herbert, winner of TLC’s Next Great Baker and owner of Desserts by Dana in New Castle, served as keynote speaker.

“Never lose your drive and determination and always stay humble no matter how big you get or how much you know,” advised Herbert in his remarks to the students. In addition he encouraged students to always finish what they start, “at the end of the day it’s the results that count.”

The group of aspiring chefs has spent the past 12 weeks preparing for entry-level positions in the culinary arts. They have sharpened their cooking and knife skills, developed their resume writing and interviewing skills and learned more about conflict resolution and time management. The students have also learned about the operations of a full-service restaurant through The Culinary School Café, an experimental lunch-time bistro.

Congratulations to the following graduates:

Brendon Darji
Donial Fayson
John Fisher
Dwayne Harden
Leonard Hill
Quinton Jones
Weldon Watson

“The program has taught me a lot about working together as a team. The training was in-depth, but easy to understand,” said graduating student Leonard Hill. “I learned a great deal through my internship at Christiana Care. The skills learned in the classroom and kitchen were very beneficial in a real-world setting.”

The skills Hill developed were so beneficial that Christiana Care has offered him a full-time job with benefits in its food service department. “If you put your heart in it you can do anything,” he said.

“Student success is what we’re all about at The Culinary School,” said Food Bank of Delaware Executive Chef Tim Hunter. “We can provide our students with the tools they need to excel, but it’s really up to them to make it all happen. Students like Leonard really embody the reason for the training – develop new skills to find steady, sustainable employment.”

Several students were for honored for their commitment to the program:

  • Perfect attendance: Brendan Darji, Dwayne Harden and Donial Fayson
  • Highest GPA: Donial Fayson
  • Best attitude: Dwayne Harden
  • Bank of America’s Most Improved Award: Brendan Darji
  • JPMorgan Chase’s Most Dedicated Award: Leonard Hill

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.

The Culinary School’s April class has been filled, but applications are currently being accepted for the August class.  For more information, please contact Culinary Training Program Manager, Rick Carter, at (302) 444-8076 or rcarter@fbd.org

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