by S. Rotan Hale
It was late last May when Feeding America Southwest Virginia (FASWVA) opened its Community Solution Center at 2328 Melrose Ave. in northwest. Since then the organization has busied itself with fostering its mission to address the needs of healthy food availability and to provide a space, (ie community room) and to grow the community through various programs.
A crowd of FASWVA administrators, staff, city officials and other supporters gathered Monday, Oct 15 on the facility’s front promenade for the organization’s Inaugural Graduation Ceremony of its Culinary Training Program.
Through the 12-week program the organization’s goal is to equip students with a host of skills regarding food preparation, safety and employment tips, should they choose to further their careers in the field.
After passing the required examination each of the four graduates received a “ServSafe Manager” certificate. During the ceremony the grads individually reflected on the significance of their achievements and spoke briefly on how the program had enhanced their lives respectively.
“I hope you all are proud of the investment you have made,” Pam Irvine, president and CEO, FASWVA said to the benevolent supporters in attendance.
“At first I didn’t know who was going to be in the program,”said Charles Parker, the only man among the grads. “But when I met these ladies it was very encouraging…they helped me to relax and I started my journey of learning.
“I really hope that I can continue learning and be of service to my community and myself. When you see something that you’ve done it’s very empowering.”
Parker proceeded to give credit to Chef Marti Burbridge, director, Culinary Arts, FASWVA, who “saw something in me that I didn’t see in myself.”
One grad, Shaqueena “Queen” Snyder, found out about the program through Goodwill Industries–one of FASWVA’s several major partners. As a vegan, Snyder added: “I wanted to bring some flavor and love to Roanoke and open a vegan and vegetarian restaurant. Healthy food can be tasty too.”
The wife and mother of a special needs child said, Virginia Western’s 2-year culinary program was too much for her to handle time-wise and decided this program better fit her needs.
“Although it’s just been 4 months (in the program) it’s been an amazing journey,” Snyder said. “We have made it, we are like family and everything I’ve learned I will take with me.”
Mostly, all of the grads gave credit to Chef Marti for her diligence and patience in working with them.
“I’d like to thank Chef Marti for putting up with especially me asking questions,” said Althea Jenkins who at one point became emotional–feeling the moment that represented a milestone in her life.
“In the beginning Chef Marti said it was okay but after a while you could see it was wearing on her.” The audience found her candid comments refreshing as well as humorous.
Mona Ardoun, a Sudanese student who is already an “excellent cook,” said the program offered her the opportunity to sharpen her culinary skills.
“I’ve been in food prep all my life,” said Chef Marti who honed her cooking skills at Culinary School of America in Hyde Park, NY and has been in the area since 2003.
“The students are great and, after working in restaurants it’s rewarding to give back to the community through equipping students with the skills necessary to enhance their lives.”
Chef Marti is director, Culinary Arts, FASWVA. The Dallas, TX transplant stood overseeing the program’s proceedings proudly watching each graduate address the crowd prior to receiving their certificates for a job well done.
After the official ceremony, attendants entered the facility where they were treated to an array of culinary delights prepared by the graduates.
FASWVA’s Community Solution Center is a multi-level project with major support from Roanoke City, Food Lion, Goodwill Industries and other supporters.
