NEWSLETTER
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Everyone’s talking about “sustainability” these days. What we’re really searching for is “what has lasting impact and lasting value?” Food creation/food service as a vocational pursuit is perhaps one of the MOST sustainable industries. Afterall, WE ALL EAT! But what we hope to create with our Culinary Arts vocational program is a change in the way we eat: moving away from fast, tasteless, and impersonal and back to a more lasting (and loving) relationship.
We value:
- Food diversity – we’ve so limited our food choices and our palette
- Food purity – striving to appreciate food in its original form
- Table fellowship – seeing food as a means for bringing families and communities together in conversation
Our Curriculum
The TSW Culinary Arts program is under the leadership of Chef Derrick Purcell, president of the Baltimore Chapter of the American Culinary Federation. His passion for locally-grown and creatively-expressed food is only surpassed by his desire to serve the Spirit in all he teaches.
Our program starts with Safe Food Handling, Food and Equipment Identification, Nutrition, Menu-Planning, and Basic Kitchen Support. Students learn many of the skills through guided instruction as they prepare meals for the residents of the program.
Students are eligible to pursue certification in the ProChef I curriculum.
From Seed to Table
Our “seed to table” concept means that the culinary arts program is fully integrated with our Urban Farm . Women in our program participate in planting and growing , harvesting and preparing, serving and enjoying food. They even learn about composting what’s left!
How you can help
- Donate food and kitchen supplies- just ask us what we need!
- Financially support a student in obtaining her testing and certification
- Are you a specialty chef? Perhaps you’d consider offering a one-time workshop in what you do best
For more information or to help, please contact Chef Derrick.
