Culinary School Spotlight: Ronston Roberts

July 23, 2018

By Ashley Stahmer, Communications Intern

When Ronston Roberts was eight years old, his great aunt bought him a small iron skillet and taught him how to make pancakes and scrambled eggs for himself. Since then, he’s loved cooking. Even though he has taken a few years off from the food service industry, Ronston was interested in The Culinary School as soon as his case worker told him of the program.

Ronston loves learning new culinary techniques and working in the kitchen. The Culinary School reminded him what he loves about cooking and why he wants to pursue a career in the food service industry again. The class has offered him more than he expected, and he’s grateful for such a positive experience. “I’ve learned a lot of new things in the kitchen. It’s like my eyes have been opened to new recipes and the proper way to cook,” he says. “I’ve met a lot of new friends. All of the people are great.”

If it weren’t for The Culinary School, Ronston thinks that he’d be working in the fast food industry. He’s hopeful to find a better professional fit once he’s done this course, though. “Before I got into this class, I was actually looking for a job in the food industry again. This program strengthened my resume,” he emphasizes. “I feel like I have the opportunity to work in a place that I feel comfortable working in versus when I was forced a lot of times to take jobs I really didn’t want to just to get by.”

Ronston is looking forward to getting back into the food service industry once he’s completed the culinary course. He hasn’t worked in a restaurant since 2009, but he’s ready to find the right place for him. He says, “I’d like to find a laid-back atmosphere where people feel comfortable coming there to eat. I want to go somewhere where I can serve high-quality food.”

While Ronston has no current plans to open his own restaurant, he is considering a catering business sometime in the next five years. He says that his plans all depend on how his career is going. If he likes the restaurant he’s working at and feels comfortable there, he’d be content to stay there long-term.

Wherever Ronston ends up working or how his future in the food service industry pans out, he’s glad he found The Culinary School. For anyone thinking of applying to the program, he encourages them to try it out. “I’d tell them to go for it. It would probably be the best thing to happen in their life,” he says. “You’ll learn a skill set that nobody can ever take away from you.”

Interested in a career in the food service industry? Click here to learn more about The Culinary School at the Food Bank of Delaware!

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