An Innovative Culinary Program Mixes Compassion With Kitchen Training

Via M. Cooper

Via M. Cooper

The Doe Fund’s Chef-in-Training program is an eight-week, hands-on course that teaches students to work on a New York City restaurant’s line. It was introduced in December 2015 as an extension of the Doe Fund’s Ready, Willing & Able transitional work program, and it’s the brainchild of Doe Fund employees John Kirkland, Jennifer Dillon, and Gino Dalesandro. Standing in the kitchen at the Gates Avenue Doe Fund location in Bedford-Stuyvesant, where the class is taught, Kirkland says he saw a need for the class after learning of the industry’s dearth of line cooks.

Read on at Grub Street.


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