Nine graduates complete Food Bank culinary training

Nine members of the Culinary School at the Food Bank of Delaware’s Milford site celebrated their achievements during a graduation ceremony Nov. 30.

The sounds of cowbells and applause filled the air as families and friends cheered on their graduates.

The new graduates are Charles Anderson, Doug Anderson, Eric Bailey, Adam Carpenter, Nishemia Crain, Juan Gross, Alyssa Hinton, Sonja Taylor and Jeff Temple.

Food Bank of Delaware President and CEO Cathy Kanefsky praised the graduates for starting – and completing – their training.

“We are so proud of you. This year really puts things in a different light, doesn’t it? You took the first step,” said Kanefsky. “All nine graduates passed the ServSafe exam. For them, the sky’s the limit.”

Harrington Raceway and Casino Executive Director of Food & Beverage D.J. Silicato offered keynote remarks. Silicato started his career sweeping restaurant floors at age 14, then worked up the career ladder washing dishes and performing other jobs in the food service world, including distribution. He urged the new graduates to listen and be open-minded, to be hands-on and latch onto a mentor.

Silicato spoke of his personal passion and his love for the industry. “Food and beverage to me is family. Welcome to the club,” said Silicato.

Under the instruction of Food Bank of Delaware Chef Instructor Tish Badamshin and Executive Chef Tim Hunter, and the guidance of Michelle Cephas, workforce program coordinator, the students spent the 14-week term developing their skills and passion for the culinary arts. From learning proper knife handling techniques to achieving ServSafe certification and completing a two-week work experience, the students are prepared for entry-level jobs in the food industry.

The mission of the culinary school is twofold. Students are taught skills that are highly desirable to employers in the food industry, and these newly developed skills have the potential to lead to industry positions that provide job security and economic sustainability

Upon receiving their certificates of completion, each new graduate had an opportunity to address the audience and thank their supporters.

“This allowed me the opportunity to explore my dream and vision,” said graduate Charles Anderson.

“We are finally here,” said Adam Carpenter to his classmates. “I was astonished to see how much we have changed, how much we’ve learned, and how much we’ve grown. I am absolutely honored to have worked with all of you.”

To learn more about the free training program at the Food Bank of Delaware, go to fbd.org/the-culinary-school.