Restaurants are having trouble finding trained workers, and many low-income people have trouble getting themselves qualified for a job.
Enter the Culinary Arts Training Program at the Salvation Army’s Kroc Center in Dorchester, Mass.
Sacha Pfeiffer writes at the Boston Globe, “A recent business survey found that the state’s dining sector is facing its worst labor shortage in more than three decades. That survey, by the Federal Reserve, called the staffing situation a ‘crisis,’ and Boston-area restaurants of all types report that hiring at every level, from dishwashers to chefs, is a major challenge.
“But those industry woes pose an opportunity for graduates of free culinary training programs offered by the Salvation Army, Pine Street Inn, Lazarus House Ministries, Community Servings, UTEC, Roca, and other local nonprofits, which have become a small but valuable source of employees for the region’s food service industry. …
“At [November’s] culinary graduation at the Salvation Army’s Kroc Corps Community Center in Dorchester, for example, several prospective employers attended the event to canvass for possible hires. …
“Aimed at low-income students, the programs generally offer basic training in cooking techniques, knife skills, food terminology, menu planning, nutrition, and kitchen safety standards. Many also teach ‘soft skills,’ such as resume writing and effective interviewing, and job-readiness, like the importance of punctuality. …
“Most also provide job placement assistance at not only restaurants, but school cafeterias, hospital kitchens, nursing homes, sporting venues, corporate cafes, and large food supply companies such as Aramark and Sodexo.
“ ‘There are more jobs than we have students for,’ said Paul O’Connell, the former chef/co-owner of Chez Henri in Cambridge who is now culinary director at the New England Center for Arts & Technology, which offers a 16-week culinary training course. … And even low-level jobs in the food sector can lead to lasting careers.
“ ‘The beauty of our industry is if people have a really good attitude and want to learn, they can go from the dish room to the boardroom and everywhere in between,’ said Robert Luz, chief executive of the Massachusetts Restaurant Association, which collaborates with many nonprofit programs.
“ ‘I’ve seen an incredible number of people grow their career from line cook to assistant kitchen manager to kitchen manager to chef and beyond,’ Luz added, ‘so it’s the road to middle income for a lot of people.” More here.
Photo: Jonathan Wiggs/Globe Staff
A graduate of the Culinary Arts Training Program at the Salvation Army’s Kroc Center shows off his certificate. 
Suzanne's Mom's Blog 
Great idea!
The food business helps many people get a start in life, whether or not they stay in the field. That is the theory behind the Providence Granola Project, which trains refugees.
When I think of the sheer numbers of eateries in a big city, like Boston, I can see why staffing them can be an issue. This training is such a great solution!
I loved seeing at the Globe website the pride on the faces of the graduates and their children.
This is just a wondrous idea, especially given the fact that culinary arts is fairly feasible to learn, is a universal life skill, and is incredibly versatile in several fields and industries. I, myself, have tried to become a culinary arts major, until I became a Journalism major.
Good luck with your new major.