From student chef to restaurant co-owner: A Culinary School success story
July 31, 2024
Sarah Fleetwood is a Culinary School success story. She began her food service career 15 years ago as an employee of the Blue Crab Grill; the seafood restaurant has been a Newark dining destination for 25 years.
Early on in her career she knew the restaurant industry was her passion. She had higher aspirations and wanted to own a restaurant. To do this, she knew she had to better understand the ins and outs of an industrial kitchen. She already knew the business side thanks to her Business Management and Hospitality degree from Delaware Technical and Community College. So she enrolled in The Culinary School and attended class during the winter of 2021.
“I needed to come to the training program, because I needed to understand how the kitchen worked,” she explained.
The Culinary School is a 14-week training program, certified by the Delaware Department of Education, that prepares students for careers in the food service industry. Students receive 444 hours of training and work experience over the course of 14 weeks.
Under the instruction of Food Bank of Delaware Executive Chef Tim Hunter, Sarah learned both basic and high-end kitchen skills. “I learned a lot from Chef Tim. He definitely made me a better cook,” she points out. “The order of steps in cooking was a valuable lesson. It might seem simple, but it’s crucial.”
While attending class, Sarah’s goal was to open a restaurant from the ground up. However, an opportunity presented itself to co-own the Blue Crab Grill; Sarah seized it.
She credits The Culinary School to providing a well-rounded training program to prepare her for the rigors of owning a business.
“It actually provided a really good opportunity for me, because I am able to fill in in the back,” Sarah explains. “Obviously, I am the front-of-house General Manager, but in the event that somebody calls out or the kitchen gets backed up, it’s nice to know that I can actually jump back there and know what I’m doing.”
Sarah loves running a business and says the people make it all worthwhile. “The guests that come here, our loyal customer base, our co-workers, and the management team. It’s all about the people,” she says.
And her recommendation to all of the restaurant’s customers? “The shrimp and grits. We do a fantastic job, and it’s very unique,” she says.
The restaurant industry is so versatile and Sarah encourages graduates to find their niche. “Once you’ve completed your course or some work in the business, find your spot. Whether it’s front of the house or back of the house, there are plenty of different specializations, and you can thrive off of each one,” she says.
Understanding how each area of the business works has been critical to Sarah’s success.
Sarah is excited for the future of the Blue Crab Grill. The Suburban Plaza restaurant is currently undergoing an expansion and will double in size with the addition of a second storefront.
“In the next year or so, we’ll have everything new and complete,” she shares. Plans call for a larger kitchen, private dining space and a 30-foot bar.
Sarah’s success is a testament to resilience, hard work, and the importance of seizing opportunities. As someone who has navigated the restaurant industry from the bottom up, Sarah’s advice to current students and new graduates is invaluable. “Just stick with it. It is a hard business, but if you have any feeling that this is what you want to do, stick with it. The good will come out,” she advises.
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