The Kahlert Cafe is an inclusive cafe offering job development to individuals with Intellectual and developmental disabilities. Our goal is to build skill and confidence. Employees will receive specialized training in hospitality roles (barista, cashier, kitchen staff), which builds self-confidence, independence, and vocational skills that can lead to future careers. We are committed to challenging stigmas. By placing individuals with disabilities in high-visibility roles, we will “shatter stereotypes” and show the public that people with disabilities are highly capable workers, all while creating community: The Kalhert Cafe will serve as a “radically inclusive” hub where diverse groups of people interact, fostering empathy and a sense of belonging for both the staff and the customers.
A 10-week job training program that serves individuals who are unemployed or underemployed by providing skill classes, hands-on field training, and real-life experience in the culinary world. Students receive up to 200 hours of training, certifications in their respective field, resume assistance, and job placement support. Upon program completion, graduates are connected to local restaurants and business partners for gainful employment opportunities.
The Brownsville Community Culinary Center (BCCC) is a 10,000-square-foot culinary training and social enterprise hub in Brownsville, Brooklyn, dedicated to advancing economic, health, and social equity through the power of food. BCCC offers workforce development programs in culinary arts, pastry, and facilities maintenance, produces medically tailored meals to improve community health outcomes, and provides high-quality catering and event space services. Rooted in the belief that food is a universal language of empowerment, BCCC equips participants with industry-leading skills, real-world experience, and pathways to sustainable employment—while fostering connection, dignity, and opportunity
The Steven WOODS (Where Opportunity Opens Doors to Success) Food Service Training Program is a comprehensive 10-week training course designed to equip participants with the essential skills and knowledge needed to succeed in the food service industry. The program is structured to provide both hands-on experience and theoretical instruction, by a qualified Chef, ensuring that graduates are well-prepared for a variety of culinary roles.
Our Culinary Cultivator program provides individuals facing barriers to employment with a unique opportunity to train alongside professional chefs in a comprehensive six-month paid internship. Through hands-on experience and mentorship, participants learn essential culinary skills and techniques while working in a supportive and inclusive environment. This immersive program not only equips individuals with the practical knowledge and expertise needed to thrive in the culinary industry but also empowers them to overcome obstacles and pursue fulfilling careers as chefs.
In Brightwater’s Free Restaurant Readiness Culinary Bootcamp, you will train to earn an American National Standards Institute (ANSI)-approved Food Handlers Certificate. This five-week, 120-hour bootcamp combines four weeks of hands-on classroom education at Brightwater and one week of paid on-th-job (OTJ) training with a group of preselected employers. Upon completion of the program, you will be prepared for an entry-level position in a professional kitchen.
Second Harvest Food Bank of Northwest NC’s innovative Providence programs are building lasting solutions to hunger, as well as the root causes of food insecurity and poverty. Their work provides culinary, hospitality, and life skills training and opportunities to gain résumé building work experience that changes lives one recipe at a time. Students also produce ready-to-heat meals, part of the 40+ million meals that the food bank and its partners provide each year for food-insecure families. In addition to the culinary and hospitality training programs, their related social enterprises include a full-service catering operation, small-scale food manufacturing, and a variety of merchandise for sale.
Reconcile Interns learn essential life and occupational skills and are connected to support services such as mental health counseling, legal aid, health care navigation, and housing and childcare assistance, among other critical services.Throughout the 14 week training program, Interns develop their communication methods, resume’ and cover letter writing, front-of-house hospitality techniques, and back-of-house culinary techniques. Attention to detail, working within a team dynamic, and time management and leadership skills are among the many transferrable skills that Interns can apply in the hospitality industry and beyond.Interns benefit from a customized program experience that is tailored to individual needs and aspirations and meets them wherever they are along their career journey. The training uses a phased approach, offering a more transformative learning experience that gives participants the time they require to develop the confidence and skills they need to be successful.In addition to the free job training and support services, participating Interns receive transportation support, an industry uniform and footwear, daily meals, and a competitive stipend. Reconcile also helps connect Interns to prospective employers.
St. Matthew’s House operates two homeless shelters and a drug and alcohol recovery program. Our food training program works with students from these facilities to provide adequate training for employment in restaurants, catering, and coffee shops. It is a four month program where students serve in our restaurant, coffee shops, catering business, and shelters.
We are a non-profit 501 (c)(3) academic and vocational center serving students and young adults (22-35) diagnosed with Autism Spectrum Disorder (ASD) and related cognitive and neurological disabilities. Our programs are designed to prepare them to ultimately enter the workforce, achieve a level of self-sufficiency and lead truly independent, rewarding lives. A unique and differentiating component of TRSF will be the opening, initially, of a Kitchen “Lab” for both Life Skills Training and the creation of a new Culinary & Hospitality Training Program. Subsequently we look to establish a fully operational production facility selling fresh pasta products and baked goods to restaurants and food establishments in South Florida as well as on-premises retail to the Palmetto Bay Village and nearby communities.