Our third Culinary School cohort nears graduation!

As our students approach graduation, we reflect on all the wonderful guest chefs who enhanced the culinary curriculum throughout the 12 weeks.

Chef instructors Michael Hulburt and Brandon Shantie, who offered daily doses of talent and knowledge, were joined by guest chefs Michael Phillips of Savory Soul to share expertise in food trucks and seafood, Chris Carpenter from The People's Pint to demonstrate sausage making, and JD Hairston to explore the wonders of pork belly kimchi tacos.

These guest chefs and our partner restaurants Hope & Olive, People's Pint, Mesa Verde, and Greenfields Market brought a depth of hands-on learning that is invaluable to students as they leave the program and enter the workforce.

The 12 weeks of learning, cooking, and eating are coming to an end. We are so grateful for all the community members who stepped up to make this program a successful. Thank you.