There is even more to the Food Bank of Delaware’s lifework than the already standout altruism that defines the area institution. Last year, over 8 million pounds of food were distributed through the collected efforts of the Food Bank’s legions of staff and volunteers. The collection effort is a large part of the foundation on which the network of hunger relief partnerships is built.
Going beyond the distribution mission of the bustling Newark, Delaware, operation, the Food Bank’s culinary classes in Newark and Milford extend the nutritional fortitude of the operation to a full-on cooking school.
Recently joining the teaching team, Chef Tom Craft works with participants in the school’s 14-week program that covers the fundamentals of cooking, including food safety, knife handling, meat fabrication and vegetable and grain cookery. The program also works to develop soft skills like interviewing and resume-building to secure worthwhile positions in the area’s cooking venues.
Chef Craft works alongside Chef Donnie Stevens at the Newark location, and the Food Bank’s executive chef, Tim Hunter, is stationed at the Milford, Del., outlet, working with Chef Tish Badamshin. Hunter was chef instructor at the Newark location before moving to Kent/Sussex County to expand the opportunities for students in the central part of the state.
“It’s an opportunity for people in all walks of life; for people to make some life changes, to find a fit for anybody looking at the food service industry. We help with employment and help our students grow,” said Craft.
Program participants are working toward employment goals that would ensure independent living. “All you have to do is show up, and we’ll help you,” said Craft, of the opportunities that come from making the decision to be a part of the class. Funding for the cooking programs is made possible through the Delaware Department of Labor and the Department of Vocational Rehabilitation, among other sources.
Learning goes even further through a partnership with the University of Delaware’s agriculture program, which gives students the opportunity to work with true farm-to-table exploration and acts as a catalyst enabling participants to sample the many facets of locally grown fruits and vegetables. The school also bridges prospects for its graduates by hosting chefs and bakers to explore local fare from an owner/operator perspective.
Many of the guest speakers unlock opportunities by extending internships and paid positions to the graduates. Sponsor and employment partners include Iron Hill Brewery & Restaurant, Desserts by Dana, Harry’s Savoy Grill, Stone Balloon Ale House, Two Stones Pub and the Delaware Restaurant Association.
To learn more about the Food Bank of Delaware, visit the organization’s website and follow along on Facebook, Twitter and Instagram.
The Newark Branch of the Food Bank of Delaware is located at 14 Garfield Way; phone: (302) 292-1305. The Milford Branch is located at 1040 Mattlind Way; phone: (302) 424-3301.
- Photos: Jim Berman
