Union Theogical Seminary envisions the next top chef coming from its Food Lab in West Harlem
The food lab seeks a three-year grant to fund a training program to give Harlemites a chance to learn tricks of the cooking trade from some big names, like Alexander Smalls of Minton's
The next top chef might come from a food lab in West Harlem.
Union Theological Seminary’s Food Lab is seeking a three-year grant for a first-of-its-kind training program that would give Harlemites the chance to learn the tricks of the cooking trade from big names in the game.
“You’re in this area where you have a population that’s looking for jobs and opportunities,” said Richard Madonna, vice president of finance at Union Theological Seminary. “And if we can help with that and someone becomes the next Alexander Smalls and owns their own kitchen that would be great.”
Harlem is experiencing an eatery explosion and experts say more than 700 restaurants call the uptown neighborhood home. About 15 new restaurants have opened in Central Harlem over the past year, said Valerie Wilson of ValincPR, who represents local restaurants.
Madonna and Bethany Vaughn, business operations coordinator for Union Theological Seminary, say restaurateurs want to hire from the community, but training options are lacking.
“There has been a shortage of opportunities for people in the community to consider culinary arts as gainful employment,” said Curtis Archer, heard of the Harlem Community Development Corp.
RELATED: HARLEM CHEF JOINS MAGAZINE'S RISING STAR'S LIST
Alexander Smalls, executive chef at Minton's Restaurant in Harlem
Thomas Monaster/Daily News
Alexander Smalls, executive chef at Minton's Restaurant in Harlem
The HCDC and the West Harlem Development Corp. are reviewing the Union’s pitch for $1 million to fund an eight-month culinary arts training certificate program for 20 adults. Some of the funding would also go toward upgrading a prep kitchen.
The proposal is expected to be approved and open to residents by July. Residents will learn to be line cooks, receive free training on fine dining and nutritional cooking techniques, food science research and get job placement assistance at the end of the program. Participants will be selected by a committee.
City College of New York will create the programming and has reached out to some of Harlem’s heavy hitters in the industry, including Smalls, executive chef and partner at jazz club Minton’s, said Sharon Mackey-McGee, executive director of CCNY’s Continuing Education program.
“The hospitality industry has become like the medical field,” said Smalls. “You can make a lot of money, you can be famous, you can now own the business as a chef. (Residents) deserve an opportunity to have entry level experience. That’s invaluable.”
The Union Food Lab renovated a huge commercial kitchen last September that had been shuttered for years and opened it up as the Union Food Incubator for aspiring chefs, start-ups and community organizations that needed space to help jumpstart their businesses.
The Union’s latest proposal gives ordinary residents a shot at the culinary major leagues.
“I like to call it the positive economic impact,” said Madonna. “We’re giving residents the skills and empowering them.”
jransom@nydailynews.com
Read more: http://www.nydailynews.com/new-york...ining-program-article-1.1612303#ixzz2tDUApzEE
The food lab seeks a three-year grant to fund a training program to give Harlemites a chance to learn tricks of the cooking trade from some big names, like Alexander Smalls of Minton's
The next top chef might come from a food lab in West Harlem.
Union Theological Seminary’s Food Lab is seeking a three-year grant for a first-of-its-kind training program that would give Harlemites the chance to learn the tricks of the cooking trade from big names in the game.
“You’re in this area where you have a population that’s looking for jobs and opportunities,” said Richard Madonna, vice president of finance at Union Theological Seminary. “And if we can help with that and someone becomes the next Alexander Smalls and owns their own kitchen that would be great.”
Harlem is experiencing an eatery explosion and experts say more than 700 restaurants call the uptown neighborhood home. About 15 new restaurants have opened in Central Harlem over the past year, said Valerie Wilson of ValincPR, who represents local restaurants.
Madonna and Bethany Vaughn, business operations coordinator for Union Theological Seminary, say restaurateurs want to hire from the community, but training options are lacking.
“There has been a shortage of opportunities for people in the community to consider culinary arts as gainful employment,” said Curtis Archer, heard of the Harlem Community Development Corp.
RELATED: HARLEM CHEF JOINS MAGAZINE'S RISING STAR'S LIST
Alexander Smalls, executive chef at Minton's Restaurant in Harlem
Thomas Monaster/Daily News
Alexander Smalls, executive chef at Minton's Restaurant in Harlem
The HCDC and the West Harlem Development Corp. are reviewing the Union’s pitch for $1 million to fund an eight-month culinary arts training certificate program for 20 adults. Some of the funding would also go toward upgrading a prep kitchen.
The proposal is expected to be approved and open to residents by July. Residents will learn to be line cooks, receive free training on fine dining and nutritional cooking techniques, food science research and get job placement assistance at the end of the program. Participants will be selected by a committee.
City College of New York will create the programming and has reached out to some of Harlem’s heavy hitters in the industry, including Smalls, executive chef and partner at jazz club Minton’s, said Sharon Mackey-McGee, executive director of CCNY’s Continuing Education program.
“The hospitality industry has become like the medical field,” said Smalls. “You can make a lot of money, you can be famous, you can now own the business as a chef. (Residents) deserve an opportunity to have entry level experience. That’s invaluable.”
The Union Food Lab renovated a huge commercial kitchen last September that had been shuttered for years and opened it up as the Union Food Incubator for aspiring chefs, start-ups and community organizations that needed space to help jumpstart their businesses.
The Union’s latest proposal gives ordinary residents a shot at the culinary major leagues.
“I like to call it the positive economic impact,” said Madonna. “We’re giving residents the skills and empowering them.”
jransom@nydailynews.com
Read more: http://www.nydailynews.com/new-york...ining-program-article-1.1612303#ixzz2tDUApzEE