From Basic Experience to Culinary Dreams: Red Vincent’s Journey

August 20, 2025

Like many students, Red Vincent initially enrolled in workforce training to find a job. What she didn’t expect was how The Culinary School would transform her life—broadening her horizons and reshaping her dreams.

“I’ve been cooking all my life,” Red proudly shares, having worked in kitchens on both coasts of the U.S. But when her father passed away unexpectedly, she relocated to Delaware to be closer to family.

While job hunting, her aunt introduced her to the Food Bank of Delaware’s workforce training programs. Intrigued, Red did some research and soon enrolled at The Culinary School in Milford.
Red, who is currently transitioning, found the environment to be welcoming and supportive. “Everyone here worth my time has been accepting and nice,” she says.

While the program offers intensive culinary training, Red quickly discovered it was about more than just learning to cook. “I love this program,” she beams. “Now I’m even thinking about enrolling in a two- or four-year program. My 10- to 15-year plan? I’d love to have a job like Chef Tish—teaching and sharing what I’ve learned.”

Moments in the classroom where Chef Tish shares her real-world experience have been especially inspiring. “That’s the kind of knowledge you only get from years in the industry,” Red adds.
Her goals have become more focused: working in fine dining, exploring the world through food, and continuing to learn. “This class has made me want to grow. I want to read more, travel more, and experience more,” she says.

About The Culinary School
The Culinary School at the Food Bank of Delaware is a 14-week training program, certified by the Delaware Department of Education. It prepares students for careers in the food service industry with:

• 420 hours of hands-on instruction and real-world work experience
•  Training in the Food Bank’s professional kitchens in Newark and Milford
• Basic and advanced kitchen skills
• The opportunity to earn ServSafe® certification
• A paid two-week work experience
•  Job placement assistance, uniforms, textbooks, and a set of professional knives
• Classes run Monday through Friday, 9 a.m. to 4 p.m. under the guidance of Executive Chef Tim Hunter and Chef Instructors Tish Badamshin and Adrienne Hall

Red and her classmates graduated on Aug. 19—a proud milestone on their journey to a fulfilling culinary career.