Ab’s Story: Finding Purpose Through Food

January 29, 2026

On Ab Lovett’s first day in our 14-week culinary training program, he didn’t arrive with a full orientation, a walkthrough, or even complete clarity on what to expect. The instructors didn’t have him on the class list, but he knew he filled out a paper application and decided to just show.

“I just knew that on this specific day, I was supposed to be at the Food Bank and I was going to make it,” he recalled.

And did he make it.

Ab lives at the Plummer Center in Wilmington, and it’s where he first learned about the Food Bank’s culinary program during a presentation led by the Food Bank’s workforce program coordinators Kyna Baker and Penni Enama. His Plummer Center counselor helped make attending class possible, adding it to his schedule so he could leave the facility on training days.

That leap of faith—simply showing up—became the start of something life-changing.

Before incarceration, he had aspirations of attending culinary school. Walking into the Plummer Center and then into the Food Bank’s culinary training felt like coming full circle.

“It was really my life going full circle… to be able to go to the culinary course was just a major blessing, to be honest with you, to achieve the career goals that I had for myself,” he said.

Through the program, Ab gained both technical skills and a deeper discipline, from scaling recipes and understanding ingredient application to mastering food safety.

While written tests weren’t his favorite part of the program, the hands-on cooking brought out his creativity and confidence.

“My favorite part was the actual practical, so like the midterm and the finals,” Ab said.

For his midterm, he pushed boundaries, creating a scrapple lasagna layered with peanut butter stew in place of marinara and sweet potatoes instead of noodles. For his final, he recreated one of Wolfgang Puck’s Oscar-night dishes.

“I genuinely love cooking. Like, it doesn’t matter what time it is. I could cook,” he said.

The experience helped him understand the “why” behind recipes—the difference between a dash and a tablespoon, and how small details shape the final result.

The program wasn’t easy logistically for Ab. Each day required dedication long before class began.

“I literally had to take three buses every day… leaving the Plummer Center around like 5:50 in the morning to make sure that I caught all the buses on time so that I could be at least an hour early every day,” he said.

That commitment paid off.

Today, he’s working as a line cook at Plated Soul by Aunt Vonda’s, a soul food restaurant in the Newark area.

Completing the culinary program expanded his vision of what was possible, not just in kitchens, but across the food industry.

“It changed it drastically… the food bank staff helped me get the job that I have now,” Ab said.

Field trips and networking opportunities opened doors he hadn’t known existed.

“From coming from prison… to the vast majority of now, like you have a plethora of avenues to take the food industry by storm,” he said.

Ab sees his personal transformation over the past six months thanks to the training program.

“I’ve seen myself grow… I thank God, because had it not been for the things that I’ve been through, the arduous path that I’ve conquered, you know… it has catapulted my understanding of what I am capable of no matter what comes my way,” Ab pointed out.

For others, especially those in a work release program, who might be unsure about enrolling, his advice is simple:

“Don’t second guess it. You know, a lot of times people fall short and doubt themselves. I would say don’t second guess it, it’s going to be way more worth your while than to sit dormant in a facility where you have so much limited access,” he advised.

Ab also challenges employers to rethink potential employees looking for second chances.

“You never know what type of gem that you’re getting… there are a lot of hidden gems in the incarcerated avenue,” he said.

In the next five years, his goal is to master the fundamentals as a prep cook, understanding that preparation is the foundation of any successful kitchen and business.

Long term, Ab dreams even bigger: launching a business, combining culinary work and lawn care while employing people experiencing homelessness and offering free shower access.

“That’s like my biggest goal… because I know it’s needed,” he said.

For now, he is focused on refining his skills and being the best possible version of himself.

At his class’s graduation in early January, Ab shared a poem, HEART (Having Every Angel Reveal Truth) that reflects his journey and inspired all in attendance:

“We are not defined by how much we fail.
But in fact, are elevated to improve heights by how much we allow
our persevering spirit, help us prevail throughout our storms.
For that’s call having heart.”