There are many ways the food industry can assist with the operation of The Culinary School in both Newark and Milford

Be a guest speaker

Thanks to generous volunteers within the community, the Culinary School has trained students and changed lives. Volunteers share their life experiences, knowledge and know-how with our students, offering them advice, guidance and support.

The Culinary School invites workshop providers to present classes based on their area of expertise. Past classes include topics such as self-esteem, team-building, conflict resolution, budgeting and interviewing techniques.

Modeling the workplace begins with the help of the community and is mirrored by guest instructors and speakers.

Contact Lisa Grinnage at (302) 292-1305 ext 265 or lgrinnage@fbd.org to volunteer as a guest instructor or speaker in Newark. For Milford opportunities, please contact Ruthann Messick at rmessick@fbd.org or call (302) 424-3301 ext 107.

Hire a Culinary School Student

The Culinary School program works closely with local food service establishments to provide employment for program graduates. The Culinary School thrives with the involvement of our community.

There are many social and practical reasons to hire a Culinary School Graduate.

  • There is no recruiting or advertising cost to find a new kitchen employee
  • Expedited hiring process
  • It is the socially responsible thing to do
  • Tax credit incentives
  • Various skill levels from dishwashers to line cooks

Culinary graduates are pre-screened, highly-skilled employees with local professional references. With your help, many of our culinary graduates are employed within 90 days of finishing the program.

Many graduates have completed food safety training and have received ServSafe certification, a basic credential required by many restaurants.

Contact Lisa Grinnage at (302) 292-1305 ext 265 to learn more. In Kent/Sussex Counties, please contact Ruthann Messick at rmessick@fbd.org or (302) 424-3301 ext 107.

Become an Internship Site

Students in the Culinary School internship program work at local restaurants, banquet halls, caterers, and corporate or institutional kitchens. Students spend two weeks working at their internship sites.

If you manage a restaurant, banquet facility, or an institutional or corporate kitchen, consider taking part in our Culinary School Internship Program.

Internship Site Benefits:

  • Additional kitchen help
  • The opportunity to evaluate a potential hire
  • The chance to mentor an aspiring food service professional
  • Recognition on our website

FAQs

Why does this program exist?

To empower the unemployed, underemployed, people with disabilities and disadvantaged individuals to achieve self-sufficiency through job training, personal development and employment in the food service industry.

What skill level do students have after completing the program?

Students receive a 14-week condensed training with a combination of classroom and practical training in the commercial kitchen. When students fully participate and practice the skills they learn, they will be qualified for a prep or line cook position.

What is the average hourly wage earned by the graduates?

The wages vary depending on each student’s attitude, skills and abilities. Most graduates start out earning $8-$10 per hour. Most partnering employers offer full benefits.

Do students have to pay for this training?

No. Funding for each student based upon their need comes from The Department of Labor, or the Division of Vocational Rehabilitation. At times, we do have scholarships available from our generous donors. If students do not qualify for any of the above, they may pay for the program on their own.

What are the enrollment requirements?

In general, students must be 18 years or older. You must have the physical abilities to work full-time and demonstrate the willingness and desire to complete the program.

What is the average class size?

Class size is 14 students per sessions. We hold three sessions per year.

Does this program offer students stipends?

Students have the opportunity to earn a stipend for every day they show up to their internship site during the two-week internship period.

What else is included in the program?

Students are provided a monthly bus pass three times during the program if they take public transportation; if the student has their own car they are provided a $50 gas card three times during the program. All students are provided with two chef jackets, two chef pants, one chef hat, shoes for crews nonslip shoes, a culinary knife, cutting glove, cooking thermometer, notebooks, pens, flash drive and a personal care kit. All testing fees for the ServSafe Certification are also included in the program.

Where are classes held?

The training is conducted at the Culinary School which is located at the Food Bank of Delaware in Newark and Milford. The physical addresses are: 14 Garfield Way, Newark, DE 19713 and 1040 Mattlind Way, Milford, DE  19963

What is the enrollment process?

All individuals interested in attending The Culinary School need to complete the following:

  • Submit an application
  • In person interviews are scheduled for each qualified applicant.
  • After your initial interview, you will be welcomed back to volunteer two days in our kitchen so that we may observe your performance.
  • After the above three are completed, you will be accepted or denied admission into the program.