Congratulations to our determined Delaware Food Works grads

August 26, 2026

Graduations are special occasions at the Food Bank of Delaware. Along with families and friends, we celebrate student determination, perseverance, and success.

During today’s ceremony, we proudly recognized 17 graduates from our Milford-based Delaware Food Works workforce development programs, LOGIC and Culinary School.

Graduation is more than a ceremony for us. It is an opportunity to honor students who have demonstrated what can happen when determination meets opportunity. President and CEO Cathy Kanefsky captured the spirit of the day when she addressed the graduates.

“Our work goes beyond providing food for today. We’re also focused on creating opportunities for tomorrow. Through our career training programs, Delawareans gain the skills, experience, and confidence they need to build successful careers and greater economic stability.”4

Her words reflected the deeper mission behind the celebration: not just meeting immediate needs but creating lasting change.

Our keynote speaker, Jennifer Cohan, president of Associated Builders and Contractors of Delaware since 2025, is a leader with more than 31 years of public service experience, including roles as CEO of Leadership Delaware and Secretary of the Delaware Department of Transportation. Her impressive résumé includes induction into the Delaware Women’s Hall of Fame, recognition as CEO of the Year by Delaware Business Times, and inclusion among Delaware’s most influential leaders by The News Journal.

Her message inspired graduates to embrace the challenges ahead.

“You can do hard things,” she said. “Today is not the finish line. Today is the starting line. Your character determines how far you can go.”

Using a story about starfish as a metaphor, she encouraged students to help others, make a difference, and extend grace whenever possible. In closing, she presented each graduate with a starfish as a reminder to believe in themselves and to change someone’s world, one person at a time.

Workforce Program Director Quinn Vermillion offered a powerful perspective to the LOGIC graduates, describing their 14-week journey as “an act of service toward their future self.”

Of the 11 students earning certification, only three were able to attend the ceremony. Seven were already working, and one was unable to attend due to a medical issue.

Program Coordinator Trudy Pechin and Operations Instructor Ed Simpson presented certificates, marking a milestone that reflects resilience, discipline, and growth.

That spirit of transformation carried throughout the ceremony. Executive Chef Tim Hunter and Workforce Program Coordinator Ochia Cropper recognized graduates who completed 14 weeks of culinary training. Each graduate received a certificate of completion and ServSafe® recognition, symbols of both hard work and new beginnings.

Graduates from both programs took turns at the microphone, expressing gratitude to the families, classmates, and supporters who stood beside them throughout their journey. Their words painted a picture of community built on encouragement, accountability, and shared purpose.

Culinary School graduates are:

  • Theresa Clark
  • Octavia Dolison
  • Demetrius Frith-Thompson
  • Gary Tucker
  • Tomonique Tull
  • Aashia Williams

LOGIC graduates are:

  • Jahni Abbott
  • Tyrone Allison
  • Zachary Briggs
  • Chase Brown
  • Caleb Camper
  • Aaron Ellsworth
  •  Nicholus Finley
  • Cemira Gamble
  • Tyler Lott
  • Jammie Miller
  • Jevon Smith

The ceremony culminated with a special presentation by longtime friend of the Food Bank and Milford City Council representative Nina Pletcher. Those who know Nina understand that she rarely seeks recognition for her generosity. Yet her kindness has touched countless lives, from providing the welcoming bench outside Milford’s Healthy Pantry to volunteering her time and supporting Food Bank programs in meaningful ways.

Last year, Nina established the Pletcher Scholarship Award, a sustainable scholarship that benefits Culinary School students at our Milford campus.

Octavia Dolison, affectionately known as the class “principal,” received this year’s award. She was surprised and emotional as she reflected on where she was just one year ago, unable to work because of a broken ankle. Today, she is a Culinary School graduate and employed as a prep cook at the Modern Maturity Center in Dover.

“When I first learned what it actually costs for a student to attend the Food Bank of Delaware’s Culinary School, I was shocked,” Nina shared with graduates. “The investment is significant, but the value of what you are receiving here is even greater.”

As a registered dietitian who built her career in food service and now works in diabetes education, Nina understands the importance of professional training. She admires the dedication of our chefs and staff and knows the hospitality industry relies on skilled, passionate professionals like our graduates.

“This scholarship award is one way we can help the Food Bank continue its mission and, at the same time, recognize a student who has excelled in this program,” she said. “I know how important trained food service staff is.”

As the celebration came to a close, one thing was clear: this milestone is not an ending, but a beginning.

The next Culinary School and LOGIC classes begin Sept. 8, welcoming a new group of students ready to build skills, confidence, and opportunity.

For these 17 graduates, the future is wide open, built on perseverance, fueled by passion, and shaped by the belief that every experience can become an ingredient for success.

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