Second Harvest’s Culinary Training Program provides students facing barriers to employment with the hands-on technical kitchen experience and skills, setting them on a path to excel in life. During the 16-week program, guest chefs are invited to spend time with students to provide enrichment opportunities. These experiences, with new voices and perspectives, allow students to explore diverse paths within the culinary industry.
Enrichment opportunities vary by class and involve students in different disciplines of culinary arts, such as cake decorating or butchery. The support of employers and community partners makes each opportunity possible.
“Find your forte and perfect it,” says Chef Alex Diaz, corporate chef with Sub-Zero Wolf and Cove, a leading manufacturer of high-end kitchen appliances.
Chef Alex recently shared how his culinary career has taken him around the world and now out of the traditional culinary environment of late nights, restaurant lights and the hustle and bustle of a commercial kitchen. He imparted to students the lessons of staying in your lane, focusing on your path, and making connections along the way.
In addition to seeking advice from Chef Alex, students participated in an appliance demonstration at Aggressive Appliances. Throughout the day, Chef Alex reiterated that students will continue to grow throughout their careers, no matter which path they choose.
“Cooking is the tree, and the branches are all the ways you can go,” he said.
In just a few short weeks, students will complete the workforce training program take Chef Alex’s wisdom with them as they embark on their unique career pathways.
