A cooking class for mamas

March 11, 2009
Burlington Free Press
By Sally Pollak

Carol McCann was volunteering at the Chittenden Emergency Food Shelf when she learned about a culinary job training program that would be offered at the Burlington nonprofit.

The Colchester woman, who calls herself a “Jill of all trades,” was out of work at the time and applied for the program. She was accepted from about 40 applicants.

“I love everything about it,” said McCann, 55, describing some of the skills she has learned. “I’m the oldest in the class. They call me Mama Carol.”

Everyone in the class is a mama, in fact. The nine students enrolled in the program, called Community Kitchen, are Reach Up clients, a state financial assistance program, with work or education requirements, for families with children. At the end of the 14-week class, the students will receive a $200 bonus and help with job placement.

Community Kitchen is a joint venture of the Chittenden Emergency Food Shelf and the Vermont Foodbank in Barre. It is the Burlington food shelf’s first job training program, said Rachel Moss, development and communications director.

The class trains students in the workings of an industrial kitchen, from knife-sharpening and floor-mopping to temperature control and turkey roasting.

The participants prepare a daily meal from donated and “rescued” food. They serve it to food shelf volunteers, clients and enjoy it themselves. The women are responsible for cleaning the kitchen after the meal and for completing classroom work that complements the culinary lessons.
For Sarah Couture, 18, mother of a 2-year-old son, Community Kitchen is teaching her life skills that she says extend beyond the kitchen.

“I’m learning how to get along with people, that you have to be able to work together to get the job done,” Couture said. “And I’ve been able to build up my self-confidence again.”

Monday, under the guidance of instructor Brian Dermody, the students’ cooperative efforts produced a wonderful lunchtime spread, including baked ham with a sauce made from ham juices, pineapple and honey; potatoes and diced onions; pan-fried romanie; and pasta-tuna salad. Leftovers would be put to use in a variety of ways, with grilled ham on tap for Tuesday morning’s free breakfast at the food shelf. Turkey stuffing would be made from the uneaten rolls and bread.

Dermody, 57, of Barre Town, has worked for many years in college dining and most recently was food service director at Johnson State College. He left that position to run the Community Kitchen program.

Dermody said he’s interested in helping to train a new generation of cooks and food-service workers, excited about doing community service work, and determined his students are prepared so they achieve success in the workplace. This ranges from punctual attendance to how to manage a dishroom.

In selecting students from the dozens of applicants, Dermody placed an emphasis on “their willingness to learn and if they were looking for progression in their lives,” he said.
The students are demonstrating those characteristics in the program, he said. The women are four weeks ahead of the curriculum he’s prepared. Dermody praises their attitude and work ethic.
“What an awesome opportunity to introduce people to the career I’ve had,” Dermody said. “I would say these folks are geared up for large-scale food operations. For me, it’s fun to see it happen. They’re taking to it so well. I’m excited about seeing them placed. They’re going to be great hires.”

Kendra Payea, 23, of Burlington, mother of 2-year-old Nicholas, hopes one day to open a restaurant. Meanwhile, she’s preparing more homemade foods at home and using fresh ingredients rather than packaged meals, she said.

Nicholas also is getting involved. He loves to bake with his mom, Payea said.

At the food shelf, after the students put away the lunch food and clean the kitchen, they have a classroom lesson with Kris Degenhardt of Vermont Adult Learning in Colchester. “We’re not doing all this training for them not to get jobs,” Degenhardt said.

Dermody will start a new session with a different set of students in the spring, after this class is over.

He has ideas on how to expand the program, connecting it to other aspects of the food shelf’s mission. When his students do a unit on soups, for example, he’d like to set out soup samples for hungry people who stop by.

“I’m flabbergasted by the number of people who go through that pantry,” Dermody said. He was touched to learn the impact the Community Kitchen class has had on participating families.
Kyle Burt-Watson, 3, likes to eat his mom’s spaghetti and home-made pizza, said his mother, Ashley Burt, 23, of Burlington.

When the meal is over, his mom said, Kyle says to her: “Thank you for cooking, Mommy.”