Twelve students overcame obstacles to become the 21st graduating class of The
Culinary School at the Food Bank of Delaware on Tuesday.    

Students have spent the past 12 weeks developing their culinary arts skills with
Executive Chef Noah Mathay. This session’s class received 10 weeks of hands-on
training in basic and high-end kitchen skills, safe food handling and life skills.
The training culminated with a two-week paid internship. Students spent time
interning at Sodexo corporate cafeterias, the Newark Country Club, The Orchard
Restaurant in Chadds Ford, Pike Creek Golf Club and McGlynns
Pub and Restaurant.

The training hasn’t been without challenges and sacrifices. Some had to walk, while others caught multiple busses just to get to class at the Food Bank’s warehouse in Newark. And for Mary Jones - a broken shoulder, sprained neck and an accident on the way to her kitchen final did not stop her from successfully completing the program.

“Mary came out of the program batter and bruised … of no fault of The Culinary School,” joked Jill Swain, Culinary Training Program Manager.

One-hundred percent of students that started the class back in February successfully completed the training program and 94 percent of the class passed the national ServSafe® food safety test on the first try.

“This is remarkable,” said Mathay. “No other class has had this high of a passing rate on the first try. Typically only about 40-50 percent of students in our classes pass on the first try.”

Despite the economic recession, graduates from The Culinary School are in demand, said Mathay. To date 50 percent of graduates from the 21st class are either employed or currently interviewing for positions. Staff from the training school will assist students that have not gained employment.

Referrals are now being accepted for the 22nd training class scheduled to begin on August 3. For more information, please contact Jill Swain, Culinary Training Program Manager, at (302) 292-1305 ext 213 or jswain@fbd.org.