February 25, 2021
Culinary School provides opportunity for new career
Freda Ofori has spent the past 10 years working in home care and is ready for a career change. She learned about the Food Bank of Delaware’s Delaware Food Works culinary training program thanks to a flyer from her pastor. The program is providing Freda with the opportunity to learn basic and high-end kitchen skills….
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February 19, 2021
Culinary student pursues passion in retirement
Darryl Simms retired from Reagan National Airport after a 27-year career with the federal government. A trained electrician, Darryl was always interested in food service. After receiving an email from the Food Bank of Delaware about a food distribution, he decided to check out the organization’s website where he learned more about the Delaware Food…
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Culinary student is one step closer to realizing dream
Newark Delaware Food Works culinary student Sarah Rotenberry aspires to own her own restaurant. She envisions a menu that features homestyle comfort foods, like chicken and dumplings and pistachio-crusted fish, with a unique and elegant twist. Sarah has worked at the Blue Crab Grill in Newark for more than 10 years and has been in…
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February 1, 2021
Culinary School training helps home cooks achieve professional status
Like many of the Food Bank of Delaware’s Culinary School students, LaMont Scott Jr. believes the training he is receiving will support his dreams and long-term goals. The Delaware native and former Florida resident describes the workforce development program as “an opportunity meant for me.” As part of Delaware Food Works, the Culinary School is…
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Treat Yourself and Help Food Bank, Delaware Food Works Programs
By Gwen Guerke, Communications Coordinator As the COVID-19 pandemic continues, even folks who enjoy cooking a nice dinner might be seeking some variety. The Food Bank of Delaware offers solutions to that dilemma, plus proceeds benefit our agency’s workforce development programs. In addition to providing food for thousands of food-insecure Delawareans during the pandemic, the…
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October 22, 2020
Delaware Food Works students celebrate graduation
Despite challenges posed by a hybrid learning model, the accomplishments of six students from the Food Bank’s Delaware Food Works training program were celebrated this morning at an outdoor socially-distanced graduation ceremony. Students successfully completed training programs in food service and warehousing/logistics. The graudates include: The Culinary School Ronika Ervin Shajuan Henry Desiree Spearman L.O.G.I.C….
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September 29, 2020
Culinary School helps students realize their dreams
Bradford Marx arrived at the Food Bank of Delaware’s Culinary School with some prior experience in industry: he worked as a sous chef in Maryland before relocating to Lewes. The Culinary School is a 14-week program for unemployed, underemployed, reentering citizens, individuals with disabilities and those in career transition that teaches basic and high-end kitchen…
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September 15, 2020
Culinary Alumni Spotlight: Anthony Perez
Anthony Perez started the New Year by attending our 14-week culinary training employment program, The Culinary School, in Newark. Little did he know that the last weeks of class would be interuppted by a global pandemic. Anthony and his classmates celebrated their graduation in July – three months late – in a socially distanced outdoor…
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L.O.G.I.C. Student Spotlight: Christine Evenson
Remote learning at the Food Bank of Delaware has had its challenges, but it’s also presented opportunities, especially for L.O.G.I.C. (Logistics, Operations, General Warehousing and Inventory Control) student, Christine Evenson. Christine lives in Milford – about 60 miles south of the Food Bank’s headquarters in Newark where the L.O.G.I.C. training program is operated. With class…
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August 18, 2020
Culinary students get a taste of kitchen life during ‘lab’ experience
Under the watchful eyes of Chefs Tish and Tim, small groups of students enrolled in the Food Bank of Delaware’s Culinary School in Milford and Newark practiced their knife skills on Monday. During the semester’s first two-hour lab session at the Milford site, the students finessed the proper techniques required to chop peppers, potatoes, apples,…
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