Armed with lifelong skills, new culinary grads enter workforce

Five determined students graduated from the Food Bank of Delaware’s culinary school in Milford June 28.

Under the direction of Chef Instructor Tish Badamshin, the graduates completed all competencies, including passing their ServSafe certification, necessary to begin new careers in the food service industry.

Members of the 30th graduating class at the Milford Branch are Alex DuSold, Jaden Gerrity, Stephen Marinari, Shalee Murray and Shakhia Truitt. The students all successfully finished the 14-week program through a combination of remote learning and on-site kitchen experiences.

This was the first culinary school gradation for FBD President and CEO Cathy Kanefsky, who came onboard in May.

“This job, for me, has been life-changing. It’s been very humbling,” said Kanefsky.

The outdoor ceremony was a scorcher. “This is what the kitchen feels like, “ said guest speaker Christian Lofland, Heritage Shores executive chef.

Lofland has strong Milford ties. As a teenager, he started his career as dishwasher at the Milford Diner, never dreaming he’d become an executive chef. He offered graduates some time-tested advice. “Be on time. Always carry a Sharpie and a notebook. Write things down,” he said.

He also shared some food for thought in the current environment, where jobs in the food service industry are abundant. “I love food, and I love the camaraderie of the kitchen, but even if you don’t stay [in this profession], at least you will be able to cook for yourself and eat for a lifetime,” said Lofland.

The graduates also heard words of encouragement from FBD Chef Tim Hunter and Workforce Program Coordinator Michelle Cephas.

“Keep going. Don’t give up,” said Cephas. “If you stop, you never know what you can accomplish. I am telling you – do not stop. Keep going. Do not give up. Let this ring in your ears when I am not here.”

Graduate Stephen Marinari obtained employment midway through the 14-week training program. “It was a little awkward for me at first. I didn’t think I fit, but this program saved me after what I overcame in my personal life. I had a 30-year career in IT. Now I am the sous chef and kitchen manager at Dalmata down in Rehoboth,” said Marinari.

The Culinary School at the Food Bank of Delaware provides valuable job training to adults. The 14-week program includes 12 weeks of hands-on training in basic and high-end kitchen skills, safe food handling and life skills. The training culminates with a two-week paid work experience at a food service company, restaurant or catering company. The school is a Delaware Department of Education-certified trade school.

The next culinary class series begins Saturday, Aug. 21, in Milford and Newark. To apply for the free daytime training program, go to fbd.org/the-culinary-school.

To learn more about the culinary school in Milford, contact Michelle Cephas at mcephas@fbd.org or 302-424-3301, Ext. 107.