The Kitchen School graduates celebrate success at Food Bank of Delaware
MILFORD, Del. – Nine newly minted chefs celebrate success after completing the Food Bank of Delaware’s (FBD) The Kitchen School Program.
Celebrating Success
Wednesday, the group of graduates received certificates of completion, and a warm showing of support from friends, family, and FBD staff.
“They’ve been really dedicated,” said FBD Executive Chef Tim Hunter. “Every day they’ve been here and they’re ready to work and they’re excited to be here. So, that makes this group really special.”
Supplying the Skills
The students have spent the last 12 weeks learning the ins and outs of keeping a kitchen running smoothly. They also gained some necessary know-how—from baking to knife skills to making mother sauces like tomato or béchamel.
“I learned a lot,” said The Kitchen School graduate Shane Schirling. “Honestly, the cooking was only the beginning of it.”
Perhaps one of the most valuable skill sets that students are walking away with is being educated on ServSafe. That certification is often a requirement to work in commercial kitchens.
“They kind of have a jump start,” said Chef Hunter. “Some people go into restaurants and they’ve never cooked before, or they’ve never really been in a commercial setting. Having that background—the ServSafe where they’ve learned about food safety—it’s huge.”
Learning From Each Other
The Kitchen School program focuses on educating adults living with disabilities. However, it’s not just those eager students who have learned a thing or two from the experience.
“Everybody learns differently, right? So, even though they may not learn traditionally or the way we learn. Some people are hands-on,” Chef Hunter said. “You learn so much, not only from them as individuals, but as a whole. Sometimes we have to teach differently.”
In fact, watching the students spread their wings has been a valuable lesson for everybody involved, says Chef Hunter. “Just knowing that we had a small part in helping them—you see the students be successful in life—you don’t put a price on that.”
Schirling has this advice for any would-be students who haven’t yet leaped:
“Definitely get involved in this program as soon as possible. The classes are comprehensive and it’s easy to learn,” Schirling said. “The teachers will guide you through everything you need to know.”
To learn more about The Kitchen School program, click here.
