Congrats, Culinary Grads!

Monday, August 9, 2010

Congratulations to the newest graduates of The Salvation Army’s Culinary Training Program in Louisville, Kentucky! Chef Timothy Tucker’s program marked its 5th anniversary last week with a ceremony recognizing 10 more individuals who have successfully completed the intensive, hands-on courses. The students, all of whom are either homeless or living below the poverty line, began their classes about 10 weeks ago with little to no knowledge of the kitchen and now are equipped with the skills they need to be competitive candidates for employment in the food and hospitality industry.

And as an exciting Program first, alumni Jackson Hodges was awarded a two year scholarship valued around $40,000 to Sullivan University where has the opportunity to study either culinary arts or baking and pastries!

Chef Tucker’s program has been gaining attention around the community and across the country for its innovative way of fighting homelessness and poverty. This formally-trained chef left a lucrative career and joined The Salvation Army, where he’s invited the disadvantaged and destitute to join him in the kitchen. As they work over cutting boards and stove tops, there’s more than just great food being served. Somewhere along the way the students have cooked up hope, empowerment, and a permanent solution towards self-sufficiency.

Read more about The Salvation Army’s Culinary Training Program on our Salvation Army national blog here and at the Culinary Program’s websites www.cheftimothytucker.com and www.cheftimothytucker.blogspot.com. You can also show them your support by following them on Facebook!

Again, congratulations grads! We can’t wait to see the many opportunities that await you.

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Salvation Army Kitchen Cooks Up New Culinary Grads!

Tuesday, June 29, 2010

The Salvation Army’s School of Culinary Arts in Chattanooga, Tennessee is celebrating the first graduating class of its program! As of result of their training, three students have all successfully secured jobs in the local area, and two of them have transitioned from homelessness to permanent housing.

This culinary arts program is different than your average cooking school in that it is designed to equip local homeless and low income persons with the skills they need to thrive in the food service industry, empowering them to overcome homelessness and unemployment.

Chef Terry Epps, a graduate of Le Cordon Bleu College, runs the 12-week program in which students get hands on training in environmentally friendly agriculture, meal preparation, and even resume and interview tips. The culinary schools wraps ups with a two-week internship in a local restaurant kitchen.

The Chattanoogan featured the following from the newspaper’s conversation with Chef Epps and a program graduate named Jasmine:

“The students are learning the skills necessary to work in kitchens which prepare daily staples such as hamburgers, as well as, more formal kitchens where complex, multiple course meals are the norm” said Chef Terry Epps. Though the focus is on marketable skills, Chef Epps has noticed additional benefits. “When my students put on their uniforms I see a boost in their confidence. They are uplifted and excited to learn and change their lives.”

“The School is proof that there is hope out there,” said Jasmine, a formerly homeless mother of two small children. “I want to change my life for the better and this program has made that possible.”

You can watch first hand interviews of Chef Epps and Jasmine HERE in a news story run by WDEF 12 about the life changing program.

Congratulations to the new graduates, and best wishes at your new jobs! We hope many others will be inspired to take advantage of this Salvation Army program. In fact, although the School of Culinary Arts is only able to take 5 students per class, there are already 20 applicants for the next class in July!

For more information about the Culinary Program and services offered by The Chattanooga Salvation Army, find them on Facebook, Twitter, and their website www.csarmy.org.

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