Culinary Partner Spotlight: Locale BBQ Post
January 14, 2016
Chef Dan Sheridan’s new venture, the Locale BBQ Post, is one of the newest players in the Wilmington dining scene. Located on the edge of Wilmington’s Little Italy neighborhood, the new barbecue joint is serving up both breakfast and lunch to rave reviews.
Dan is no stranger to the restaurant industry; he’s been working in restaurant kitchens for most of his adult life and most recently worked alongside Chef/Owner Bryan Sikora at La Fia before starting out on his own.
The Locale BBQ Post’s menu features barbecue favorites like smoked chicken, brisket, pulled pork, bratwurst and all the fixings. The meats smoke slowly overnight, so Dan’s day typically begins at 5:00 a.m. when he pulls out the meats from his smoker. The breakfast crowd begins to arrive at 6:00 a.m.
Industry veterans like Dan are important to The Culinary School at the Food Bank of Delaware, our 14-week training program that prepares adults for careers in the food service industry. Chefs like Dan know what it takes to succeed in this very difficult, yet rewarding, industry. He recently hosted class 41 graduate, Jeremy Robinson, for a two-week internship.
The workforce development program includes 12 weeks of training in both the kitchen and classroom and concludes with a two-week paid internship at a local food service business. The internship provides students the opportunity to experience a fast-paced kitchen.
This was Dan’s first time hosting a student intern from The Culinary School, and it’s certainly not his last.
“It was a win-win for both of us,” said Dan. “Jeremy was great. He came in willing to work and had a good attitude. If I had a need for more staff, I would have hired him right out.”
That’s just one of the perks of the internship for local employers. We give local restaurants a “free” two-week “test run” with a potential employee. Since the Food Bank of Delaware covers the cost of the internship stipend, there is no risk to the employer for hosting an intern. During the two week period, employers get a sense of the student’s skill set, work ethic and understanding of a commercial kitchen. If a position is available at the conclusion of the internship, the employer has a candidate that is already familiar with their kitchen, menu and policies.
Like Dan said, it’s a win-win for both the student and employer.
When looking at potential employees, Dan can’t stress enough the importance of a good attitude and a strong desire to work.
“Anyone can be taught to cook,” he points out. “It starts with a willingness to work, be patient and work long hours.”
Check out the Locale BBQ Post at www.localebbqpost.com.
Are you ready to host a culinary intern? Contact one of our Culinary School Program Managers to find out more!
New Castle County
Sonia Murrey
(302) 444-8076
smurrey@fbd.org
Kent/Sussex Counties
Ellen Roland
(302) 424-3301 ext 107
eroland@fbd.org
