The Food Bank of Delaware marked the accomplishments of seven students who completed the organization’s 14-week culinary program in Newark and Milford.
Three of the students were able to complete the training program thanks to an $18.8 million U.S. Department of Agriculture grant provided to the state of Delaware to train adults who receive food benefits and have limited job skills or work experience.
This employment and training program called Delaware WONDER (Work Opportunity Networks to Develop Employment Readiness) is led by Delaware Health and Social Services Division of Social Services (DHSS), which administers the SNAP (Supplemental Nutrition Assistance Program) Program in Delaware. It offers targeted career tracks in construction, culinary arts, manufacturing and broad-based job placement.
“Through Delaware WONDER’s partnership with the Food Bank of Delaware, these Culinary Program graduates now have the critical skills to make the successful transition to the world of work and self-sufficiency,” Health and Social Services Secretary Rita Landgraf said. “This shows our ability to support individuals with limited job skills or work experience to get the training they need to thrive in the community.
The graduates are: Jermachel Deshields, Michael Hutchens, Lisa Messina, Justin Roundtree (Milford), Gerald Hynson, Terrence Kelly and Akou Kossi (Newark). Newark class 42 graduate David Faison was recognized at the Newark graduation as he was not able to attend his graduation ceremony in May.
State Attorney General Matt Denn served as keynote speaker for the Newark graduation, while Chef Carol Ellis, Banquets Sous Chef at Dover Downs Hotel & Casino, provided the keynote address for the Milford graduation earlier in the week on Tuesday.
“The graduates of the Food Bank’s Culinary School are walking away with more than just the ability to move around a kitchen, they’re ready to go out and move into the working world,” said Attorney General Denn. “The skills they learned and developed will go a long way to help them find and keep good jobs, while helping them maintain self-sufficiency in their own lives.”
Graduates have spent the past 14 weeks developing their skills in the culinary arts with Chef Instructors Donnie Stephens and Tom Craft (Newark) and Tish Badamshin and Tim Hunter (Milford). Three-hundred hours of culinary training focused on ServSafe® food sanitation skills, advanced knife skills, moist and dry heat cooking techniques, introduction to baking, international cooking and more.
In addition to learning hands-on skills in the Food Bank’s industrial-sized kitchen, the students enjoyed guest chef demonstrations, went on local field trips, catered special events and more.
Students completed two-week internships at Café 67, Hartefeld National Golf Club, The Lorelton Retirement and Assisted Living, Dover Downs and the Food Bank of Delaware.
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 Department of Corrections, Delaware Department of Labor, Delaware Division of Vocational Rehabilitation and other community-based organizations.
The next class in both Newark and Milford begins September 13. Applications are currently being accepted. Students may sign up online by visiting http://www.fbd.org/the-culinary-school/ or calling Lynda Pusey (New Castle County) (302) 292-1305 ext 265 or Ruthann Messick (Kent and Sussex Counties) (302) 424-3301 ext 107.
