Food Bank of Delaware President and CEO Cathy Kanefsky reminded graduates and guests that the organization’s mission extends far beyond food distribution.

“What we do here at the Food Bank goes beyond providing meals,” Kanefsky said. “We believe in the potential of every single neighbor we serve, and we’re committed to opening doors to opportunities through career training programs like this one.”

The Kitchen School program provides hands-on culinary and workplace training for adults with disabilities, helping students gain practical food service skills, workplace experience and confidence in a supportive environment. Students participate in kitchen instruction, customer service training, catering experiences and weekly buffet service through the Food Bank’s café operations.

Kanefsky also emphasized that the program is offered at no cost to students thanks to support from community partners, donors and organizations like the Delaware Department of Labor’s Division of Vocational Rehabilitation and the Swank Family Foundation.

The keynote address from High Five Hospitality Multi-Unit Leader Luke Luckini delivered an encouraging and honest message about growth, uncertainty and perseverance. Drawing from his own experience in the restaurant industry, Luckini reminded graduates that success is built through consistency and a willingness to learn.

“Hope without action is just a wish,” he told graduates. “You chose to show up, to commit, to build something better for yourselves.”

Executive Chef Tim Hunter praised the graduates for the effort they put into the program and the progress they made throughout the course.

“They took the step to get here and they’re going to continue to take steps,” he said. “You don’t always have to be the best — you just have to show up.”

Specialized Training Program Director Tee Sanders reflected on the personal growth she witnessed in each student over the course of the program.

“Showing up is the most important step,” Sanders said. “You tried new things, learned new skills, accepted feedback and pushed through challenges. Through it all, you continued to grow.”

Chef Instructor Rob Taylor highlighted the students’ commitment to learning kitchen safety, sanitation and teamwork while also encouraging creativity and individuality through their culinary projects.

“This class showed up, they were on time and they participated,” Taylor said. “It’s been truly a pleasure to work alongside them.”

Graduates were individually recognized during the ceremony, with Taylor sharing stories about each student’s personality, strengths and culinary accomplishments. Final projects included dishes and desserts inspired by personal interests and creativity, showcasing how much the students had learned in a short amount of time.

The ceremony also highlighted the strong sense of community surrounding the program. Current Culinary School students served as mentors throughout the class, while Kitchen School alumni returned to support and encourage the newest graduates.

As the ceremony concluded, graduates prepared and served a celebratory brunch for guests — another example of the real-world skills they developed during the program.

Congratulations, graduates!

• Andrew Abbott
• Julie Aranilla
• George Bosques
• Nathalia Mohammed
• Tineisha Simpson
• James Smith
• Susuanah Streater