ChefStart Chili Cookoff – Employers Taste Student Recipes

SDC ChefStart Students and Staff with CEO Dr. George Hinton

Sometimes it’s better to show than tell.

That’s exactly what a group of ChefStart students did as local employers stopped by the Social Development Commission (SDC) Teutonia to taste chili from our ChefStart students.

ChefStart students made chili for a fun chili cook-off contest. The students are finishing SDC’s six-week culinary and job readiness training program. The ChefStart program prepares adults with skills to move from a home cook to a chef in a commercial kitchen.

Visit SDC’s ChefStart page to learn more about the ChefStart program.

In attendance:

• Myron Smith, Owner, Culver’s of Midtown
• Gregory and Janice Johnson, Owners, On the Bayou
• Jeannie Carr, Owner, Greens and Things

The takeaways:

1. These ChefStart students will graduate with extensive hands-on training.
2. Graduates get good paying jobs with companies including the Pfister Hotel, Potawatomi Hotel and Casino. One graduate just landed a culinary apprenticeship with Aurora Health Care.
3. The current job market looks good. Some employers are offering higher wages and more benefits to attract good employees.

Local employers check out SDC ChefStart students. Pictured from left to right: JeTaun Taylor, SDC Career Services; Gregory and Janice Johnson, On the Bayou; Jeannie Carr, Greens and Things, Dr. George Hinton, SDC