For the third year in a row, Stone Soup Culinary Institute is welcoming a new cohort of students to learn the fundamentals of cooking, gain on-the-job kitchen experience, and earn their ServSafe Manager and Food Handler certificates!
Almost 50 people applied to the Institute, and we are thrilled to welcome eight into this year's cohort.
The 12-week program is led by a dedicated duo of Chef Instructors.
Brandon Shantie has worked in all aspects of the restaurant industry from Tex-Mex to Bistro, fast food to fine dining. This is his third year as an instructor at the Culinary Institute. High-volume high-quality food was his specialty, but he is now more interested in the convergence of food and human justice work.
Michael Hulburt is new to Stone Soup, but he has worked in the food service industry for over twenty years. In addition to conventional restaurant kitchen work, he has managed food systems for boarding schools, summer camps, and theater companies. He is inspired by native and traditional cooking techniques, and exploring the relationship between historical food and foraging practices.
The students are in good hands!
Chef Instructors Brandon Shantie and Michael Hulburt
Day 1: Luncheon for newly admitted students to the Culinary Institute.
Day 2: The new students visit local restaurateurs Maggie and Jim at Hope & Olive for a little behind the scenes!
Follow our social media for regular updates about the Culinary Institute.
From poached to fried, omelets to Eggs Benedict, our students explored the versatile world of eggs. Guest Chef Michael Phillips is taking students behind the scenes of food truck operations and introducing students to seafood techniques.
Our students are gaining hands-on experience during their internships at Mesa Verde, Hope & Olive, Green Fields Market, and People's Pint. They recently had an opportunity to showcase their skills during an event at the Greenfield Public Library, where they prepared delectable dishes like beef kabobs and crudités.
Lessons on sausage and pate with Guest Chef Chris Carpenter and pork belly kimchi tacos with Guest Chef JD Hairston.
Kevin preparing poached eggs with Hollandaise.
Jack making pickled beets.
Eggs Benedict fresh from Stone Soup Culinary Institute!
....
We had 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.
We are so grateful for all the community members who stepped up to make this program successful. Thank you.
