Cohort 5 of the Culinary Workforce Training Program is two weeks away from work experience. See what they’ve been up to.
AN URBAN FARMING EXPERIENCE
In early October, the students learned first hand how relationships with farmers and the land are connected to the food that we at and prepare in the kitchen. A farm tour at Big Muddy Urban Farm, located near 33rd and Burt Street, offered an amazing opportunity to get some fresh air and learn more about where our food comes from. As they toured the farm, they found many familiar vegetables that they were eager to cook like greens, beets and carrots. They learned ways to incorporate those veggies and different herbs to make a fresh salad. Students were surprised to learn that chickens that look alike can have very specific roles: broiler chickens are used primarily for meat while hens lay eggs.
The students got their hands dirty and helped till soil in preparation for winter. During the process, they learned how to incorporate sowing rye and vetch as a cover crop to protect and enrich the soil.
DYNAMIC STRENGTHS BUILD A STRONG TEAM
If you observe the Cohort 5 students working in the kitchen, you’ll see that each one of them has unique strengths that they bring to the table. This allows them to put their individual spin on each meal while displaying and developing leadership skills and teamwork.
Hover over the images to see what Lead Culinary Instructor Kate has to share about each student!
Rachel - Detail Oriented
She took ownership of the batch of collard greens and didn’t have to use the chicken bouillon cubes (she brought in just in case they lacked flavor)!
Alana- Drawn to Baking
Of all the skills taught during class, Alana has been drawn to baking and desserts the most. She made the most amazing apple butter!
Wes - Flavor Focused
He’s super excited about bringing together cultures and flavors on the plate – thinking outside the box for flavor combinations, infused plums with vanilla, bourbon and chilies.
Yahaira - Growing Baking Skills
She is expanding her baking experience, including jams! She made a tomato chile jam with attention and excellence and loved putting it on everything (though she wished it had a few extra jalapenos in it)!
We’ve collected a few photos of their skills in action. Take a look!
BECOME A WORK EXPERIENCE PARTNER
We’re always looking for local food businesses to host culinary interns. By welcoming students into your business, you offer them valuable on the job experience while retaining local talent and giving back to the community. Join our other work experience partners – 1912, Culprit Cafe & Bakery, Au Courant Regional Kitchen, Noli’s Pizzeria and Spencer’s in developing the next wave of up and coming chefs!
To find out more information, please email No More Empty Pots at firstname.lastname@example.org or call 402.979.5478.