To celebrate its fortieth anniversary, Feeding South Florida launched the Culinary Training and Warehouse Training programs. Both programs are currently accepting applications. Part of the organization’s mission to break the cycle of hunger and poverty comes in the form of increasing self-sufficiency through job training and workforce development programs.
The Culinary Training Program, a 10-week curriculum, was created by James Beard-nominated chef Lindsay Autry. Students will learn in the organization’s new 5,000 square-foot Community Kitchen at the Boynton Beach headquarters of Feeding Palm Beach County. The course will provide participants with hands-on experience while learning about meats, poultry, fish, sauces, menu planning, knife skills, and more. In collaboration with Feeding South Florida’s hospitality partners, the program will provide job placement upon graduation.
Chef Autry has held various chef positions at prominent restaurants on the East Coast and in Mexico, and made headlines as a finalist on Bravo’s ninth season of “Top Chef.” From 2018–2020, she received James Beard Foundation nominations for “Best Chef: South.”
“Feeding South Florida’s Culinary Training Program provides a once-in-a-lifetime opportunity for our students to learn from one of America’s top chefs,” said Sari Vatske, executive president of Feeding South Florida. “We are honored to have Chef Autry’s support and are happy to offer this program at our state-of-the-art Community Kitchen, to help participants learn about and enter the culinary field.”
To be eligible for the program, applicants must be at least 18 years old and be able to attend classes Monday to Friday, from 8:30 a.m to 3 p.m. For a full list of requirements and to apply for the Culinary Training Program, click here.
In addition to the Culinary Training Program, Feeding South Florida will host a 5-week Warehouse Training Program, during which students will learn about food safety, material handling equipment, inventory, picking, receiving, and shipping. Applications are currently open for the first cohort that started Monday, April 26.