1. The Culinary Arts Training Program
The Basics of Running a Profitable & Proud CATP
Chef Timothy Tucker & Eric Hall
The Salvation Army National Social Services Conference
April 4-7, 2017

2. What is the Culinary Arts Training Program?
Our First Class: Winter 2014
What is the Culinary Arts Training Program?
10-week program (5 days per week, 4.5 hours per day) serving the Dorchester/ Roxbury community for students in need. Students divide their time each day between the classroom and the kitchen.
Students will learn knife skills, food terminology, kitchen safety standards, recipes, workplace perspectives, and other necessary expertise for strong performance in the culinary arts. They will also meet with local farmers, industry representatives, and food suppliers in the field.
We will utilize the Kroc’s robust community partnerships to help place graduates with top chefs in their local communities and beyond.

3. Who is the CATP’s Chef Instructor?
Chef’s Highlights
• Graduate of Sullivan University in Louisville, KY
• Worked at The Mansion on Turtle Creek (Dallas, TX), The Painted Table (Seattle, WA), & Three Mile Island on Lake Winnipesaukee (Meredith, NH)
• Distinguished Alumni Award & Community Service Award (2007, Sullivan University)
Chef Timothy is the former Executive Chef at the Salvation Army’s Center of Hope Meal Service in Louisville, KY. Inspired by the needs & spirit of the community they served, he developed the Culinary Arts Training Program in 2005.
There are now several cities where the CATP has been implemented successfully, including: Louisville, KY; Miami, FL; and here in Boston, MA. Chef Timothy left the KY and FL programs fully financially sustainable.
Chef Timothy’s passions include cooking with fresh, organic ingredients to provide healthful, tasty cuisine.

4. Who are the CATP’s students?
Primarily from the surrounding Dorchester/ Roxbury community, though we have had students come from as far away as Worcester!
Usually do not possess a college degree. However, we have had a few students with advanced degrees (Master’s) that are aiming to start employment in a new field.
Many have Cape Verdean, Jamaican, or Dominican backgrounds that emphasize cooking skills. Some have never set foot in a kitchen before!
Student Statistics
Average age: 32 years
71% female
Have a high school diploma: 87%
85% unemployed OR underemployed (not making the Boston living wage of $13.89/ hour)
20% have minor criminal records (have not been convicted of a felony)

5. Life-Skills & Empowerment
Why Life-Skills
Have the group define Life-Skills
Traditional Approach (soft skills)
Level of Issues, Realities & Circumstances
Eric Hall Approach
Results

6. Traditional Approach Some soft skill training Interviewing skills
Developing interpersonal skills
Building confidence
Resume writing
Communications skills
Organizational skills
Workplace diversity

7. Level of Issues, Realities & Circumstances
Reasons & Life-span of issues
Issues, Realities & Circumstances
Homelessness
Custody battles
Low or no income
Low or no work skills
No Diploma or GED
Children in system
System conflict (Toya/PH client)
Self-image/esteem issues
Habits & personal disciplines
Lack of resources
Lack of advocacy skills
Conditioning
Systemic
Sometimes generational

8. Eric Hall Approach Life Skills Outline
Introduction (make a personal connection)
Emotions Make the World go Around
Perspective is a Thief
Branding without Selling
Protect Your Soil (Become your own best advocate)
Money Talks 1&2 (Monopoly Game)
Are you a River or a Reservoir (The power of giving back/legacy)
Resumes & Interviewing included
Go beneath the surface
Stop treating the symptoms
Introduce new disciplines that lead to sustainable change
Build the individual from the inside out
Show that through a process of learning and growth any person who is willing can become more valuable and change their life, relationships, career and their economy

9. Results/Outcomes Steady employment Promotions/raises
New business ventures
Cookbooks
Cycle of poverty broken
Generational Impact

10. Media coverage

11. Generational Impact

12. Network of Friends & Colleagues

13. Even After Students Graduate
How Does It Help?
All students earn the ServSafe Food Handlers Certification as a component of successful completion of the class.
All students are entitled to one ServSafe Managers Certification exam. Preparation is part of class instruction.
All students graduate with Jr. Apprenticeship certification recognized by the Commonwealth of MA.
Industry-Recognized
Certifications
During the class, the students work with a Life Skills Coach weekly (more sessions take place one-on-one) to develop “soft skills” and learn to manage their time, career, finances, and personal lives. They also develop resumes and participate in mock interviews. Many leave the class with secure employment already in place.
Life Skills & Career
Support…
The CATP does not stop supporting students just because they graduate! Staff follows up with them to track their progress. If possible, they work with workplace management to resolve any issues that might come to light. Many have moved up from entry-level positions to supervisory levels, and even started their own businesses.
Even After Students Graduate

14. Culinary Arts Statistics
Over 12 classes since 2014, the percentage of students that start class and graduate is 89% .
Class Graduation Rate
89%
72%
76%.
The percentage of students that obtain employment/ begin school within 1 month of graduation is currently 72%.
Job Placement Rate
The percentage of those employed/ in school who have been referred by the program is currently 76%.
Referral Rate
*On average, the Culinary Arts program staff makes contact with the students every 6 months to keep current on their progress.

15. Culinary Arts Statistics

16. Fundraising for the CATP
Utilizing our partnership with grant writers and the Development department at Massachusetts DHQ, the CATP has been able to secure funding from both private donors and foundations, including:
The Ratshesky Foundation
T. Lyle Williams Fund
We also hold annual fundraisers, like the Cooking for Success fundraising concert performed at the Kroc Center (photos and logo below).

17. CATP Partnerships
The CATP develops and cultivates diverse partnerships with neighborhood actors such as:
The Chef’s Table Foundation
The Food Project
Urban College
EATALY
Wegman’s Food Markets
Boston Sword & Tuna
Spoiler Alert
Superior Lamb Processing
TD Garden (home of the Boston Celtics and Boston Bruins)
Community Servings
The Daily Table
Beth Israel Deaconess Medical Center
Automatic Bar & Grill
Commonwealth Kitchen
The Massachusetts Restaurant Association
Above: Graduate Frances Sammah and Chef Timothy at her new workplace, Commonwealth Kitchen.

18. Above: Meeting of MPACT at the Kroc Center.
CATP Partnerships
Below: Chef Timothy mans the CATP table at the Harvard Just Food! Conference.
Above: Meeting of MPACT at the Kroc Center.
The CATP is also is a proud member of select professional organizations, which serves to promote the program and its mission in the community. These include:
The Job Training Alliance (JTA)
The Massachusetts Professional Association of Culinary Trainers (MPACT)*
The CATP also presents are area conferences of interest, such as the Harvard Just Food! Food Justice Summit at Harvard Law School (pictured above).
*This organization was co-founded by Chef Timothy Tucker.

19. Some of the CATP’s Guest Chefs…
Chef Andy Husbands of The Smoke Shop BBQ and high-end eatery 647 Tremont. He was also a contestant on Season 6 of Hell’s Kitchen!
James Beard Award-winner (Best Chef in the Northeast) Chris Schlesinger of East Coast Grill. He even gifted the students with some of his books!

20. Student Activities
Most Fridays while class is in session, the CATP holds an event called Foreign Feast Fridays. The class prepares delicious dishes– entrees, sides, drink, and dessert!– from a certain culture. Past countries have included South Africa, Puerto Rico, Korea, China, Germany, Italy, and Spain! Employees and outside visitors are welcome to dine with us, and donations to the program are encouraged.
These events have been successful for fundraising and awareness outreach in our community.

21. Student Activities
Students learn all the culinary basics needed to become employed in a professional kitchen, including knife skills, recipe reading and creation, and of course, cooking!
Students also take field trips during the program to volunteer at like-minded food organizations like Community Servings, as well as to see the operations of local partners like Wegman’s Food Markets, Curio Spice Co., and The Food Project (shown at left).

22. Where do the students work after graduation?
The CATP works with numerous community partners to find students gainful employment after graduation. Here are just a few examples:
Left: Graduate Ishana Strazzero-Wild in front of the restaurant she works for in EATALY, located in downtown Boston (below). She has already received a promotion since starting work there in 2016 and now works at a fine dining restaurant in the complex.

23. Where do the students work after graduation?
The CATP works with numerous community partners to find students gainful employment after graduation. Here are some of the places our graduates have gotten work:
TD Garden (home of the Boston Celtics and Boston Bruins)
EATALY (and its restaurants)
Wegman’s Food Markets
Restaurante Cesaria
Legal Seafoods
Tasty Burger
Baja Taco Truck
Hopsters
Temple Bar & Grill
647 Tremont (fine dining restaurant)
Community Servings
The Daily Table
Commonwealth Kitchen
Above: Graduate Tonya Hamilton rolling chocolate in the kitchen of gourmet Boston chocolatier Apothecary.

24. Current Culinary Arts Happenings
April 2017
The class was the subject of an article by Sacha Pfeiffer (of Spotlight fame) in the Boston Globe newspaper. Click here for the article.
Class Thirteen is currently ongoing.
Chef Timothy is working to gain more employer, supplier, and funding partners from the vast Boston food community.