Since 2009, the Chester County Food Bank has addressed food insecurity in Chester County by securing, managing, and distributing food to residents in need. Today, with strong strategic planning, it is the central hunger relief organization in Chester County. It serves more than 120 partner organizations and offers educational and wellness programs to move food-insecure individuals beyond hunger.

Last year, as part of this strategic planning, the Food Bank launched FRESHstart Kitchen to educate and prepare under or unemployed people for opportunities and sustainable employment in the food service industry.

An acronym for “Focusing Resources on Employment, Self-Sufficiency, and Health,” FRESHstart Kitchen is specifically designed to assist individuals with barriers to employment gain life skills to help address the challenges entering or reentering the workforce. The FRESHstart Kitchen is a fully certified production kitchen, located within the Food Bank’s headquarters in Exton.

“FRESHstart Kitchen’s inaugural year has been successful,” said Chef Ranney Moran, Director of Culinary Programs.

Moran is a graduate of the International Culinary Center in New York. He worked in a number of metropolitan restaurants where he witnessed first-hand substance abuse and other behaviors that were not conducive to holding down jobs.

“I researched culinary workforce development programs across the country,” said Moran, “and decided to return home to Chester County to develop a program to help neighbors in my community. I learned that the Chester County Food Bank was looking to expand their educational programming and felt as though it was a perfect fit. Fortunately, executive director Larry Welsch thought so, too.”

According to Anne Shuniak, the Food Bank’s Marketing and Communications Manager, FRESHstart Kitchen easily dovetailed with the strategic plan at the Food Bank.

“FRESHstart Kitchen goes beyond hunger and offers a program that can end the cycle of poverty,” she said.

Chester County residents are referred to FRESHstart Kitchen from social service agencies and other networks, as well as from probation and parole officers.

“Our greatest referral source is now from previous graduates who are able to talk to people they know in their communities and give the Food Bank legitimacy,” said Amy Rossman, FRESHstart Kitchen’s Workforce Development Manager.

No matter how they were referred to the program, all potential students of FRESHstart Kitchen must undergo a multi-stage interview process, including a trial day in the kitchen to assess their overall interest and potential.

“Not until they pass all of those steps are they able to get into the program,” said Moran. “What Amy and I are looking for is, first, if they are interested in changing their current situation – whatever barriers they are facing, and second, that they are looking for a career.”

According to Moran, students who are selected for the program go through the same curriculum one would take in any top culinary school, though it is condensed into 12 weeks rather than nine months.

The program also offers students the opportunity to get their ServSafe manager certification and helps place them with internships in the food industry. Just as valuable as the culinary skills offered is a daily focus on life skills and self-empowerment.

“I knew that the only way for the program to be successful is to provide other wrap-around services and support,” said Moran.

FRESHstart Kitchen students meet each morning as a group with Rossman to talk about the challenges they may be facing and what support they need to be successful in the program.

“I start with self-empowerment, helping them understand where they are currently in their life, where they’ve been, and help them conceptualize where they want to go and their goals.” said Rossman. “So often they feel that life is controlling them and they have no sense of choice or opportunity. This process really puts them back in the driver’s seat.”

Rossman helps students transition into workforce development, where they are taught how to write resumes and cover letters and learn life skills, such as time management and making first impressions.

The numbers indicate the success of the program’s inaugural year: 12 out of 16 students graduated, 10 of 12 students obtained their ServSafe certification, 5 out of 12 students were hired by their internship site, and 11 out of 12 are currently engaged in the food industry.

“Ranney and I have an opportunity and a privilege to be with each student through a metamorphosis of change,” said Rossman. “We are here to support them and prepare them for long-lasting employment in the food industry, giving them a fresh start in life.”

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