Sharing is caring, paying it forward in the kitchen

October 16, 2024

We love to see our Culinary School graduates savor the sweet taste of success. We know when they sign up for class, our students may have faced some very bitter and harsh challenges. However, while learning how to work as culinary professionals their minds become more focused, and their lives improve as their confidence – and skill sets – grow.

Kyrie, or K, as she likes to be called, graduated with honors in May – a member of the first Culinary School class held at our new facility in Milford. She’s now running the sauté’ area at Chesapeake & Maine, a Dogfish Head fine-dining restaurant in Rehoboth Beach. Did she ever in her wildest dreams think this is how she would land in six months? NO!

She’s so grateful for the training and support she received here, she decided to pay it forward by demonstrating her skills – and sharing her experience – with the current Culinary School class in our kitchen. She showed the class how to make their gourmet lunch, engaging the students in the execution of cod served with spaghetti squash along with a sauce she created using a buttery Chardonnay, spinach, and tomatoes. The meal was tasty and healthy.

But her running dialog, along with the instruction, focused on the skills she learned in Culinary School.

“You take a lot out of here. Chef [Tish Badamshin] taught us how to clean the kitchen. We clean the kitchen every night. I want a clean workplace,” K said.

“It also opened my mind to something else . . .  my imagination. My [recipe for] greens are on the menu at Chesapeake & Maine, ” she explained. And the sauce for the day’s lunch also is her recipe. She described the trial-and-error method of developing it. She sought feedback from her co-workers on the first couple of attempts before reaching success. “You learn to take criticism. Don’t get mad at real, positive criticism. I’m down for ideas,” she said.

She engaged the students when it was time to cut the spaghetti squash. “They [meaning the chefs at Chesapeake & Maine] make you wear cutting gloves,” she noted – a safety requirement in class.

How did this new chef feel about her inaugural demonstration? “I was nervous, but it was a lot of fun. It turned out delicious,” K said.

And what did she learn in Culinary School that she uses every day? “The most important thing is the essential kitchen skills plus cleaning up and ServSafe®. Chef Tish gives you the basics to start your career with confidence.”

So what’s next? “I have changed a lot. This means more stability for my family. Eventually I want to start my own food truck using only fresh ingredients.”

Thanks, K, for coming back and sharing your perspective. We’re so proud of you!

The Delaware Food Works Culinary School is 14-week workforce training program; it includes a 2-week paid internship. Training is free; prospective students can attend a free informational program on Nov. 5 in Milford and Newark. The next session starts in January.