Summer culinary program students prepare celebration brunch

A celebratory ceremony with brunch was held for the Summer 2017 Pre-Employment Transition Services Culinary Career Exploration Program at the Food Bank of Delaware in Milford. The program was made possible thanks to the Delaware Division of Vocational Rehabilitation.

Six students, Matthew Cannon, Matthew Cook, Keontae Mumford, Kenneth Proano, Deshawn Scye, and Joshua Timmons, earned certificates of completion and certificates for earning ServSafe Food Handler certification.

Food Bank of Delaware Executive Chef Tim Hunter offered remarks. He praised the students' enthusiasm and positive attitudes. "I have a no-excuses policy. From day one, these guys were always excited. I learned from them, and they learned from me. I tell them to keep learning," he said.

Following the ceremony, guests enjoyed a brunch prepared by the students. The menu included lime shrimp and roasted corn Belgian waffles, fried chicken tenders, vegetarian frittata, sausage-bacon-cheese frittata, and roasted vegetables, accompanied by four salads.

The students incorporated fresh produce from the Food Bank's garden into the menu.

For two months, the students attended training three days a week for three hours each day. The program was free to qualified students ages 16-21 who already received Division of Vocational Rehabilitation assistance.

Through this partnership, students learned kitchen safety and knife skills, and also experienced cooking and baking opportunities.

The students also could take field trips and work alongside students participating in the Food Bank of Delaware's 14-week training program, The Culinary School.

The mission of The Culinary School is twofold. First, students are taught skills that are highly desirable to employers in the food industry. Second, these newly developed skills have the potential to lead to jobs in the industry that provide job security and economic sustainability.

The next 14-week training program of The Culinary School in Milford begins Monday, Sept. 25.

For more information, go to www.fbd.org/the-culinary-school or contact Ruthann Messick at 302-424-3301, Ext. 107, or rmessick@fbd.org.