A new, free culinary program based out of the Mosholu Montefiore Community Center is training young adults who might become the next generation of restaurant chefs, amid rising demand for more workers in the industry.
Flavors of Success, funded by the foundation of acclaimed French chef Jacques Pepin, just completed its second cohort of graduates, who spent two weeks studying food safety and sanitation before heading into the kitchen to prepare delicious meals using new flavors and old traditions.
Students will go on to paid internships or directly into culinary jobs, where their presence will be welcomed in the growing industry. The job outlook for chefs and cooks is expected to grow 6 to 8% between 2023 and 2033, higher than the average occupation, according to the U.S. Bureau of Labor Statistics.
The Bronx Times visited the commercial kitchen on May 8, the last day of the cohort, and found the small kitchen bustling with ovens beeping, pots steaming and dishes being washed. The students worked under the patient guidance of Chef Carlos, who wore a traditional white chef hat and walked from station to station, directing students as they finished the day’s dishes.
Program Director Devon Ferrer said the program was lucky to have Chef Carlos, who teaches at Culinary Tech Center in White Plains, making him one of the hard-to-find experienced chefs who can work well with 18- to 24-year-old newbie cooks. “He’s a great instructor,” Ferrerr said.
The group put the finishing touches on a huge spread that included fresh green beans with butter, chicken breast with mushroom cream sauce, teriyaki chicken, roasted potato wedges and a salad of arugula, burrata cheese and prosciutto. Dessert was tiramisu, puff pastries with Nutella filling and several types of cookies.
Students each had their reasons for coming into the program. Juju Hernandez, 18, who lives in Harlem, said she was inspired to join because her dad is a chef at an Italian restaurant. She wanted to learn to keep up with him in the kitchen and unexpectedly found a great new group of friends in the process, she said.
The cohort started hanging out in their spare time, said Hernandez. Although she called herself “antisocial,” she and others built “a lot of bonds, a lot of friendships.” “It’s a safe environment, so it helps you let loose.”
Monae Walls, a 21-year-old from Fordham, said she loved cooking at home but only learned from TikTok and YouTube. At some point, she decided, “I should take it serious.”
Walls said Flavors of Success helped expand her palate and skills. She admitted to being a picky eater (ruled out the mushroom cream sauce) but said she loved trying new flavors and seasonings. Walls also said she learned a new method for making mac and cheese with that Instagram-worthy cheese pull. “When I make it, it’s a little dry,” she said.
The students were eager to talk about the best dishes they made throughout the program, and several said the course gave them the opportunity to try foods they’d never tried or even heard of before.
As for the favorites, chicken parmesan got several enthusiastic votes (described as “mad good, bro”), as did pasta with vodka sauce and pizza from scratch (“so delicious”). Chocolate banana bread pudding was a top-rated dessert.
“Nana” Gonzalez of the Bronx said the program was a satisfying experience. “I kinda like cooking now, even though it’s a lot of work,” she said. “It makes me feel like I accomplished something.”
As students exit the program, the goal is for them to continue their culinary career or go to culinary school. But Liza Perez, director of workforce development and continuing education, said the program is also great for those who just want to try something new without committing to expensive or long-term culinary courses.
The Mosholu community center is just the place for young adults to try different things, as they offer training programs for certified nursing assistants, construction craft laborers and even tax preparers. For those struggling to figure out what their life path looks like, “It’s great to have tools in the toolbelt,” Perez said.
Cooking is one of those skills that means something to everyone, and the Flavors of Success students said they enjoyed stepping out of their comfort zone, learning new things, eating together and taking dishes home to show off for family and friends.
“No matter what culture you come from, cooking is such a big part of it,” said Perez.
Reach Emily Swanson at eswanson@schnepsmedia.com or (646) 717-0015. For more coverage, follow us on Twitter, Facebook and Instagram @bronxtimes
