From Kitchen School to a real restaurant: Tyrin loves his job

January 21, 2026

Tyrin may be new to the restaurant business, but you’d never know it from the way he works in the kitchen. His chefs say he already demonstrates skills that are highly valued in a professional restaurant—and he’s just getting started.

After graduating from the Food Bank of Delaware’s Kitchen School, Tyrin landed a job in early September at Fish On, a SoDel Concepts’ dining destination in Lewes. He currently works two days a week, contributing to the behind-the-scenes food prep that keeps the chefs – and customers — happy and kitchens running smoothly.

The Kitchen School is a partnership between the Food Bank of Delaware and the Delaware Restaurant Association. The program provides adults with disabilities specialized food service training to prepare them for jobs in the food and hospitality industries. Training is offered at both our Milford and Newark locations, and thanks to generous donors, the program is completely free for students.

Participants receive hands-on instruction from teachers and counselors who specialize in working with adults with disabilities. Students are supported throughout the program and beyond, with job placement assistance and transition support once they’re hired. All course materials—including tuition, meals, uniforms, supplies, and transportation—are included.

At Fish On, Tyrin demonstrates attention to detail while readying food for the chefs, a role that plays a critical part in every successful restaurant. “It’s the foundation of any restaurant,” explained Corporate Chef Ryan Cunningham. While Tyrin says he enjoys peeling potatoes, he also relishes the challenge of learning new skills.

One of those skills includes preparing top-selling shrimp and pork dumplings—items that require precise techniques and different folding styles depending on where they’re served. “He does a great job,” Cunningham said. Restaurant Chef Ian Magnin agrees. “We are constantly in need; they never sit because they are so popular, and he does them well.”

Both chefs praise the training Tyrin brought with him to the restaurant’s kitchen. “He’s wonderful—very respectful and very helpful,” said Cunningham. “He welcomes learning experiences, and we’ll expand on that.”

“The Food Bank set him up to work with the flow of the kitchen,” added Magnin. “He can also work independently. He gets here before me and the sous chefs and gets started with his work.”

Tyrin is proud of what he’s learning on the job. “I cut collard greens and grapes and butternut squash. I make the tartar sauce and crab dip,” he shared. Cunningham added that Tyrin excels at reading recipes and has strong knife skills. “And he wants to learn. It’s repetitive, but the more you do, the better you get at it.”

SoDel Concepts operates 12 restaurants along Delaware’s Culinary Coast, and we’re proud that Tyrin is part of their team—putting his training to work, building confidence, and proving what’s possible with the right support and opportunity.