Food Bank of Delaware holds graduation ceremony for The Kitchen School

MILFORD – The Food Bank of Delaware wants to provide education in the food industry to people no matter the circumstances.

The Kitchen School was developed through a partnership with the Delaware Restaurant Association to provide food service training to adults with intellectual disabilities. The program is 12 weeks long at either the Milford or Newark location and is completely free for anyone who signs up for the program.

On April 30, nine students became the first to graduate from the program in the new Milford Food Bank facility. These graduates are Dejza Harris, Darius Fields, Shane Lammey, Da’Shawn Lawson, Ja’Shawn Mason, Nassem Rhim, James Spillane, Jack Stomierski and Suntama Tupahache.

“Today is so incredibly extra special because it is the first class to graduate from our new Milford facility,” said Cathy Kanefsky, the president and chief executive officer at the Food Bank. “This new building is already doing exactly what we intended for it to do, which is bring hope.”

Being a part of the programs and watching the students be successful is something that she enjoys the most in being a part of the Food Bank of Delaware.

“I think kitchen graduation is something in my world that makes my heart smile the most,” said Ms. Kanefsky.

The programs are free through various sponsors and donors.

“We work really hard to get the funding that we need to support each and every one of our students, so they can focus on learning and not having to worry about how they are going to pay for the class,” said Ms. Kanefsky. “Paying for class can sometimes be an obstacle, if you do not have money for the class, you can’t take the class.

“So that is one thing we are proud of that we are able to do.”

The keynote speaker for the ceremony was Angie Robles, the co-owner of My Sister’s Fault in Milford. The students had previously met her when she visited them to teach the students how to make empanadas, a specialty at her store.

She shared her experience of growing up in Puerto Rico with her sister and mother. They used baking to support themselves.

She explained how her experiences shaped her into who she is today.

“I didn’t know what my destiny was going to be, but I dedicated most of my younger years to learn as much as I could,” said Ms. Robles. “And I am glad I did.”

The students then heard some words from their executive chef Tim Hunter and chef instructor Shalisa Alexander before being awarded their certificates of completion.

After the ceremony, the graduating students served a lunch that was all made by them. It included many entrée items, salads and desserts.

The next Kitchen School classes begin in June.

To learn more about the program visit www.fbd.org/thekitchenschool .