We are a full-service culinary company with a proven track record of success for many non-profit organizations. All our projects aim to set up a well-planned commercial kitchen serving nutritious meals prepared by well-trained staff, students, and volunteers. In addition, we create and implement curriculums and training programs to meet the needs of our clients. We have created meal programs to help feed those in the community who are in need for our non-profit partners. We provide all required services to build a new kitchen, starting with a needs assessment and property evaluation, kitchen layout and design, planning and permits, equipment procurement, construction, set-up, training, and kitchen operations.
Culinary Facility Study: Needs Assessment and Evaluation
Culinary Skills Program: Curriculum Development and Training
Meal Development Program: Feeding Clients and Communities
Commercial Kitchen Planning and Layouts: Design
Approvals and Permits: Health Department, City and County
Buildout: Architectural & Engineering, Construction Management
Kitchen Start-up Program: Equipment Procurement, Training & Operations
Educational Goal: We give struggling individuals who live in the community the skills needed to enter the foodservice workforce. Our program provides hands-on culinary training by the Instructor/Food Manager and includes food preparation, sanitation, kitchen communication skills, and proper use of equipment.
Individual Impact: Our culinary pathways educational program has been developed to act as the catalyst for individuals in a community to build a better life for themselves. The skills and training program will provide a pathway for previously unattainable job opportunities. Our goal is to promote individual economic sustainability through education.
Employability Skills: Every job requires skills and behaviors, sometimes called soft skills or job-readiness skills. In addition to acquiring culinary skills, students will learn to communicate with coworkers, solve problems, understand their role within a team, and take charge of their careers. Additionally, students will learn how to prepare a resume and practice interview skills, and receive support in finding and retaining employment in the culinary workforce.
Market Place Need: The demand for qualified food service personnel has increased significantly, providing opportunities for work in various settings, including restaurants, grocery chains, hospitals, hotels, schools, and catering.
CHEF TOM GESCHEIDLE
CHEF CLAY ERICKSON
Food Safety Instructor