Culinary Alumnus thriving in restaurant career

June 24, 2024

To say that Culinary School alumnus Leroy Dixon is thriving in his culinary career at the Middletown Crooked Hammock is an understatement. Since graduating from our 14-week culinary training program in June 2021, Leroy has been working hard.

Before enrolling in the training program, Leroy never imagined working in a kitchen; he had never cooked a day in his life. He says, “I’m the type that I like people that cook for me. I like to eat the food.”

Now he can’t think of anything else he’d want to do.

He learned about the program in early 2021. He and his neighbor were in need of food assistance, so they came to the Food Bank’s Newark location. Fate led him to the wrong door. Instead of entering the pantry door, he entered the main door for the training side of the facility. A flyer for The Culinary School caught his attention. He went home, talked to his wife about it, and decided to give it a try. He was impressed that transportation to and from class was also included.

“I made sure that I took it serious, because opportunities like this don’t always come,” Leroy points out.

Under Executive Chef Tim Hunter’s instruction, Leroy took it all in. “Like I said, I had never cooked anything before.”

“I liked him [Chef Tim] from the start. He said, ‘I’m going to let you know now. I’m not here to be your friend. I’m here to teach you. Some days you’re going to like me. And some days you’re not.’ I was looking at him, and I was like, wow, it doesn’t get any realer than that.”

Leroy never missed a day of class and paid close attention. He says the instruction he received in class, and Chef Tim’s no-nonsense approach prepared him for a fast-paced restaurant kitchen.  It wasn’t until he started in the Crooked Hammock kitchen that he realized the importance of Chef Tim’s instruction on measurements.

“I started paying more attention to my measurements, ounces and grams,” he points out. “That really became important to me; those little things mean so much. If you don’t put the right ingredients in there and you add too much, you could ruin the whole thing.”

His hard work is being recognized; he recently received a promotion. He is now the kitchen’s Prep Supervisor. As the Prep Supervisor, Leroy is responsible for making sure the kitchen team has all of the ingredients they need and the exact amounts.

He says the Crooked Hammock kitchen keeps him on his feet. “We try new things and if customers like it, we keep them on the menu. Or we bring back things depending on the season. I feel like this restaurant really cares about the customers.”

For Leroy, working at the Crooked Hammock is more than a paycheck. He truly cares about his job and teammates.

“I give my best every day that I come in here, and I care about the people that I work for,” he points out.

He describes the team as family and says team members have each others back – just like the culinary team at the Food Bank of Delaware.

“Chef Tim and Cathy [Kanefsky, Food Bank of Delaware President and CEO] have been so supportive; it’s unbelievable,” he says. “Tim and Ms. Cathy still reach out to me… three years later. It’s amazing; you have family members who don’t even reach out.”

For those considering The Culinary School, Leroy advises, “take a leap of faith.”

Leroy is grateful for the opportunity and the doors that opened because of his training. “I want to thank you all for all that you’re doing because none of this would be even possible if it wasn’t for you all,” he says.

The next 14-week training class for The Culinary School begins in September. Click here to learn more.