FRESHstart Kitchen, a culinary workforce training and development initiative launched in September by the Chester County Food Bank, recently graduated its inaugural class.

FRESH is an acronym that stands for “Focusing Resources on Employment, Self-Sufficiency, and Health.” The program’s mission is to assist local people who have limited work experience in the culinary field, modest academic skills, and other barriers to steady employment, including substance abuse and criminal records.

For five days per week for 13 weeks, Coatesville residents Teresa Graham and Steve Swyderski and Pottstown resident David Santucci – the three individuals who comprised FRESHstart Kitchen’s initial cohort – gained personal and professional development and hands-on culinary training.

Amy Rossman, the Food Bank’s Workforce Development Manager, and Chef Ranney Moran, the Food Bank’s Director of Culinary Programs, ushered the FRESHstart Kitchen from concept to creation. Moran worked to recruit people for the first class, putting up flyers all over the county and meeting with the United Way at its Financial Literacy Center, while Rossman gave presentations to regional networks.

“What a great experience this was,” said Rossman, a trained social worker. “All three participants learned about the different aspects of the culinary industry and were able to develop their interests and hone their passions.

“FRESHstart Kitchen provided them with an opportunity that they otherwise wouldn’t have access to without attending a formal school.”

Rossman ran the self-empowerment workshops for the FRESHstart Kitchen.

“What gets me excited is working with people and really listening to what their journey has been and where they want to be,” she said.

Rossman helped the participants focus on skills like mock interviewing, creating a resume and cover letter, setting expectations for going out into the job field, and journaling to process the lessons and events of the day.

Moran’s days with the students involved a ServSafe Manager course (a food safety certification), culinary theory, recipe reviews, technique discussions and tutorials, and daily hands-on work in the kitchen, where each student had his or her own station.

The culinary curriculum covered everything from basic knife skills and hygiene to kitchen safety. Each week revolved around a theme, such as breakfast cookery, stocks, soups and sauces, poultry, fish, and meats. Ranney demonstrated techniques and plating, and by the end of each day, each student was expected to be able to put together the same dish.

Ranney also worked to build a network of industry partners by establishing relationships with local restaurants, grocery stores, fish markets and butcher shops, fast-casual cafés, and large food producers.

“I want to be able to present the students with a list of options,” he said. “I want them to be able advocate for themselves, to know their value and worth.”

All three graduates are currently working in the culinary industry.

“What’s great is that they’ll be able to come back and mentor the next group of FRESHstart Kitchen participants,” said Rossman. “They’ll be able to share their experiences from the program and being out in the workforce.”

Financial support from QVC, WSFS Bank, and the Davenport Family Foundation made FRESHstart Kitchen possible. Also, QVC donated a Vitamix, as well as a copy of Comfort Food Shortcuts, the new cookbook from QVC’s In the Kitchen with David host David Venable, to each graduate. Dansko provided each student with a pair of professional non-slip footwear.

The FRESHstart Kitchen is currently accepting applications for its second class, which begins in January. Click here to learn more.

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