Friday, April 30, 2010

Salvation Army U.S.A. blog post

http://blog.salvationarmyeds.org/?p=2148


Chef Timothy Tucker’s students are not the typical individuals you would expect to be enrolled in intensive culinary classes – they’re homeless or living below the poverty line. But through these classes Chef Tucker is not just meeting the momentary needs of the disadvantaged population, he’s empowering them to support and sustain themselves for the rest of their lives.

Timothy graduated with a degree in culinary arts and worked in high end restaurants. He later spent a few years doing research and development on an organic farm where he says he began to understand that diet affects all areas of an individual’s functionality, attitude and behavior, and that food can play a significant role in healing.


Chef Tucker, wearing black, with his culinary students.
He brought this knowledge with him to The Salvation Army’s Center of Hope in Louisville, KY in 2005, where he developed the Culinary Training Program, an intensive 10 week course that teaches basic culinary skills needed to find an entry level position in the food and hospitality industry. Here, homeless or impoverished students learn everything from safety and sanitation in the kitchen, to knife skills, to preparing a range of foods, and much more. They’re tested weekly and even cook for events and fundraisers to raise support for this self-funded program.

The Salvation Army’s Culinary Training Program even has two gardens outside – one is the half the size of a football field and the other half the size of a basketball court – where fresh vegetables and herbs are grown for use in the kitchen. According to the Program’s Facebook page, these organic gardens grow nearly 1,500 pounds of produce each year which help feed the Center’s homeless. Amazing!


Culinary students receive intensive training and hands on practice in the kitchen. (Photos: Culinary Program's Facebook page)

On average, 9 students complete the course each semester, and Chef Tucker says approximately 75% of his graduates secure work. The remaining 25%, however, don’t acquire a job not for lack of skill or help from the Program, but rather a lack of desire to rejoin the workforce. But Chef Tucker says he’s confident those individuals would be able to find a job if they pursued it. Meanwhile, he says he has visited his former students in their new work places and receives wonderful feedback about his program.

Under the guidance of Chef Tucker, The Salvation Army’s Culinary Training Program has done a great job of not just feeding the homeless but reducing homelessness through education and opportunity. He is working with other Salvation Army facilities across the country to replicate this program and reach other disadvantaged populations.

For more information about the amazing work of The Louisville Salvation Army’s Culinary Training Program, visit their website at www.centerofhoperadio.org . Also visit them here on Facebook and help them reach their goal of 3,000 friends by the end of May!

Tags: Culinary Training Program, Food, homeless, Louisville, Timothy Tucker

Thursday, April 22, 2010

butternut squash and sage risotto

butternut squash and sage risotto

a side for 3 people


1 cup risotto
4 cups (as needed)chicken stock
3 minced shallots
3 minced clove garlic
1 minced onion
1 cup white grape juice
1 cup butternut squash-peeled and roasted
1/3 cup asiago cheese
1/4 minced fresh sage

sautee garlic,shallot and onions in butter
then toast risotto for about 3 min.
deglaze with white grape juice
cooking risotto with chicken stock adding a cup at a time until aldente(done)
finish with asiago cheese and fresh sage
add diced butternut squash in a circle around the risotto
a pinch of asiago on top!!

Sunday, April 11, 2010

Salvation Army Boston

Hello,
I'm happy to report that I'm on my way to Boston Mass.
To help the Salvation Army Boston start a Culinary Training Program.
This program will be set up in a Kroc Center.
With many Salvation Army's due to open Kroc Centers in the coming years,
my hope is that they will choose to set up a CTP in all of them.
Its a great fit for the Salvation Army,where the mission is not to just feeded
the poor and homeless but to truly help reduce homelessness.
I also can't wait to eat some fresh seafood, I'm a big sucker for fresh oysters!
cheers,

Timothy