MILFORD – The Delaware Food Bank wants to educate people about the food industry, no matter the situation.
The Kitchen School was developed through a partnership with the Delaware Restaurant Association to provide food service training to adults with intellectual disabilities. This program takes place for 12 weeks at either our Milford or Newark locations and is completely free to anyone who signs up for the program.
On April 30, nine students were the first to graduate from the program at Milford Food Bank's new facility. These graduates are Deziza Harris, Darius Fields, Shane Ramey, Da'Sean Lawson, Ja'Sean Mason, Naseem Lim, James Spillane, Jack Stomielski, and Suntama Tupahache.
“Today is a really special day because this is the first class to graduate from our new Milford facility,” said Kathy Kanefsky, president and CEO of the food bank. “This new building is already doing exactly what we intended and offering hope.”
What she enjoys most is being a part of the Delaware Food Bank, participating in the program, and seeing the students succeed.
“I think the kitchen graduation ceremony is the thing that makes my heart smile the most in the world,” Kanefsky said.
The program is provided free of charge by various sponsors and donors.
“We are working hard to obtain the funding we need to support each student so they can focus on their studies without worrying about how they will pay for tuition.” said Kanefsky. “Paying tuition can sometimes be an obstacle. If you don't have money to pay for classes, you can't take them.
“So that's one of the things we're proud to be able to do.”
The keynote speaker for the ceremony was Angie Robles, co-owner of My Sister's Fault in Milford. Her students had previously met her when she visited to teach her students how to make empanadas, a specialty of her shop.
She shared her experience growing up with her sister and mother in Puerto Rico. They used baking bread to support themselves.
She explained how her experiences shaped who she is today.
“I didn’t know what my destiny would be, but I dedicated most of my youth to learning as much as I could,” Robles said. “And I’m glad I did.”
The students then heard a few words from Executive Chef Tim Hunter and Chef Instructor Sharisa Alexander before being awarded their certificates.
After the ceremony, a lunch prepared by the graduates was served. It included many appetizers, salads, and desserts.
The next Kitchen School class will begin in June.
For more information about the program, visit www.fbd.org/thekitchenschool.
