Second Harvest Food Bank of Central Florida held a graduation ceremony on Friday for the first seven graduates of the Culinary Training Program. The newly launched program provides qualified, at-risk and economically disadvantaged adults with the skills needed to pursue a sustainable career in the food industry. United States Senator Bill Nelson attended the ceremony, and renowned Chef Cary Neff served as the keynote speaker.
Many Central Floridians are caught in a downward spiral of unemployment, low self-esteem and poverty. But studies show job training and placement can break this cycle. By empowering individuals through job and life skills training, the Culinary Training program is helping the disadvantaged regain their self-worth and reconnect with their community through workforce readiness.
“The goal of the program is to change lives in our community by empowering adults with the education and skills to overcome the barriers that kept them from being successful in the past,” said Dawn M. Viola, Executive Chef and Community Kitchen Director for Second Harvest. “I’m very proud of our first-ever graduating class. The students came to us with very little cooking experience, and after a few short weeks of training, they’re holding their own during internships with top-notch companies like Isleworth and David Ramirez Chocolates.”
Culinary Training students are recruited from the Food Bank’s partner agencies, and other nonprofit organizations that help people who are seeking a brighter future. The free, year-round 12-week program will train around a dozen students in each session. The Food Bank’s support won’t end with students’ graduation. Second Harvest staff will continue to assist them with job placement and adjustment to the workforce.
Second Harvest has hired graduating student John Carroll as a full time line cook beginning July 18th. Carroll’s student recommendation came to the Food Bank from The Salvation Army – Orlando Area.
“After battling drug and alcohol abuse, Carroll is on the right path and so passionate about food and life,” said Viola. “On the second day of class, without any formal culinary training, John made a near-perfect Hollandaise sauce. It blew us away. He has a natural talent for sauces, baking and savory cooking, and we’re thrilled to have him on our culinary team at Second Harvest.”
Dave Krepcho, President/CEO of Second Harvest said, “Because of their hard work, dedication to the learning, and can-do attitudes, these students have begun to forge their individual paths to success; many of them already have jobs lined up and waiting for them. Their futures are certainly bright.”
