Local culinary students graduate

SALISBURY, Md. — “From life skills to knife skills,” that’s the motto of the Maryland Food Bank’s FoodWorks Culinary Training Program. Now, graduates are proving those words true as they celebrate finishing months of hands-on training.

In FoodWorks’ culinary program, students aren’t just taught the basics of cooking; they’re taught everything about the industry, from interview skills to flavor profiling. Elise Krikau, Chief Philanthropy Officer of the Maryland Food Bank, said students leave with all the skills they need to succeed.

“They also receive different life skills like résumé writing, interview skills and how to find a job as well, so there’s a lot they can come out with beyond just cooking skills,” Krikau said.

Students from FoodWorks’ 14th cohort graduated from the program after 12 weeks of rigorous training in their kitchen at the Lower Shore American Job Center. Class valedictorian Quarzna Carter said the program was everything she wanted and more.

“My biggest takeaway is just to remain confident, to remain humble, and just take the techniques and the skills we learned and just let it follow us through life,” Carter said.

Graduates of the program go on to work in restaurants, cafeterias, grocery stores and catering companies. Some have even opened their own businesses. Chef Monique Jordan, director of culinary arts, said she is proud of what her students have accomplished, especially their ability to collaborate.

“I was inspired by the way the students have come together and formed what they consider to be a family,” Jordan said.

They’ve got the training, the resources and the confidence, and that’s a recipe worth celebrating.

For more information on the program, visit https://mdfoodbank.org/hunger-in-maryland/programs/foodworks/