Despite a crash involving The Culinary School’s transport van, two snowstorms and

multiple holiday breaks, The Culinary School at the Food Bank of Delaware

graduated nine students from its Culinary Arts Skills Training program today.

“You should all be extremely proud of yourselves,” said Food Bank of Delaware

Executive Chef Noah Mathay in his remarks to the students. “For the first time ever

100 percent of our students passed the national ServSafe® exam on the first try.”

The group of aspiring chefs has spent the past 12 weeks preparing for entry-level

positions in the culinary arts. They learned proper knife techniques, developed

flavors, assisted with the Food Bank’s catering business, learned suitable

temperatures and measuring techniques and more. In addition they spent time

developing life skills such as conflict resolution, resume writing and financial literacy.

“After completing this course, I have so much more confidence in myself,” said Gaylan Maxson, recipient of the Leadership Award. “I feel that I really learned the art aspect of culinary arts, from receiving to plating.  Anyone can learn to cook, but it takes much more to learn to be a chef.”

The Culinary School’s Chef Instructor, Tim Hunter, praised Maxson during the ceremony. “Gaylan was focused from day one and didn’t let anything stand in his way. His skills have dramatically improved and he will do great things.”

Special guest speaker Carrie Leishman, President and CEO of the Delaware Restaurant Association, provided students with encouraging news about Delaware’s restaurant industry despite the current economy. “We have some great people running restaurants in the state who are looking to hire the very best,” she said. “Your commitment and energy will be well rewarded in this very long-lasting career.”

The Culinary School is currently recruiting students for its August class. For more information, please contact Culinary Arts Program Manager, Jill Swain, at (302) 444-8076 or jswain@fbd.org.