MILFORD — The Food Bank of Delaware concluded its graduations for this session’s training programs with ceremonies for Culinary School and logistics students Wednesday.
The Culinary School is a 14-week training course, during which students can prepare for a career in the food industry. They learn everything from basic lessons to high-end skills in the kitchen.
Each student can become ServSafe-certified, have a two-week work experience and use job placement services during their time in training.
This session had five graduates from The Culinary School: Danta Haigler, Ciara Hawthorne, Shawn Ortiz, Sanyal Seymore and Kyrie Villella.
Meanwhile, L.O.G.I.C. (Logistics, Operations, General Warehousing and Inventory Control) is certified as a trade school by the Delaware Department of Education. It prepares students for careers in the warehousing and logistics field.
Each can receive his or her forklift certification and an OSHA-10 General Industry Course certificate; become a certified logistics associate; and receive his or her certified logistics technician credentials from the Manufacturing Skill Standards Council, showing mastery in core competencies of material handling.
The latest L.O.G.I.C. session had four graduates — Shawn Garrett, Ashlei Johnson, Greg Sturgis and Dawson Warrington.
Both programs are offered completely free. This is the first year the new Milford food bank branch had graduates of these programs.
Addressing them was keynote speaker Bob Moser, board secretary of the Chef Joey Schilling Memorial Foundation.
Mr. Moser told Mr. Schilling’s story and the legacy he left in the cooking world. The chef passed away from unexpected heart complications in 2022 at age 30. He lived in many places around the world but is known around Delaware for his most recent work, as the chef de cuisine at Signatures at Bayside in Selbyville.
After his death, the foundation was created to spread the same passion Mr. Schilling had for cooking to others.
The group also developed the Outstanding Student Scholarship to award one student of each Culinary School class. The first recipient was Ms. Villella.
Plus, to mark the work she displayed during her time in training, the foundation donated $9,250 to the food bank.
The next session for L.O.G.I.C. begins May 28, with a Culinary School course beginning in September.
To learn more about the training programs, visit fbd.org .
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