Yesterday, our Cohort 12 students had the incredible opportunity to visit J.J. McDonnell & Co Inc, a long-time partner of The Franciscan Center of Baltimore. Over the years, JJ McDonnell has been instrumental in providing seafood education and resources to support our culinary training programs, including initiatives like The Fish Project in collaboration with IMET - Institute of Marine and Environmental Technology. During the visit, students gained valuable industry knowledge through an educational session on Maryland and East Coast seafood varieties, hands-on oyster shucking and tasting, and a guided tour of JJ McDonnell’s state-of-the-art facility. We are grateful to J.J. McDonnell & Co Inc for their continued support and for providing our students with hands-on learning experiences that prepare them for careers in the culinary industry. Thank you!
Dignity Plates Culinary Academy of The Franciscan Center
食品和饮料制造业
Baltimore，Maryland 739 位关注者
We’re breaking barriers and reshaping the culinary workforce—because everyone deserves a seat at the table.
关于我们
Dignity Plates is a culinary training academy as well as a fast paced kitchen that creates healthy and fantastic meals for the homeless and those in crisis. The training academy teaches and demonstrates the fundamentals of scratch kitchen to help individuals break into a culinary or food related career. Last year our kitchen team created, served and distributed more than 347,000 meals throughout Baltimore City. If you would like to learn more about Dignity Plates and the work we do with the Franciscan Center please email Chef Derrick Purcell at [email protected]
- 网站
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https://fcbmore.org/what-we-do/culinary-services/dignity-plates/
Dignity Plates Culinary Academy of The Franciscan Center的外部链接
- 所属行业
- 食品和饮料制造业
- 规模
- 11-50 人
- 总部
- Baltimore，Maryland
- 类型
- 非营利机构
- 创立
- 1968
地点
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主要
获取路线
101 W 23rd St
US，Maryland，Baltimore，21218
Dignity Plates Culinary Academy of The Franciscan Center员工
动态
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Last week, our students put their skills to the test in one of their final cooking exams, cooking exam #4, —and we had an incredible crowd to support them! Their dedication, passion, and commitment to culinary excellence were on full display, and we couldn’t be more proud. Stay tuned for their last cooking exam on March 21st.
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Food is Medicine. Every Wednesday we like to bring to our culinary students outside experts to teach about different life skills that we all need to know. Here is where our partnership with MedStar Health really shows. We LOVE introducing our students to individuals like Tornia Anderson Morgan, RD, LDN who can explain and demonstrate on topics like Food is Medicine so everyone can understand how they can make healthier choices. Soon our students will be cooking for a countless number individuals and families so their education in how to make meals heathier is critical. Armed with the right education can allow our students to become healthy food influencers in their families, communities and at their workplace. It all starts when our students meet with individuals like Tornia Anderson Morgan, RD, LDN and Angela Roberson, RD, LDN, CDCES.
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Only 10 spots left. March 21st... 11:30am till 1pm. The last cooking exam for our current culinary class. Would you like to attend ? RSVP at: https://lnkd.in/eanj4iVt
You are invited to the Last Cooking Exam for Culinary Class #12. March 21st 11:30am till 1pm. at the Franciscan Center RSVP at: https://lnkd.in/eanj4iVt
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Did you buy your tickets yet to our gala, Plated 3, which is happening at the awesome B&O Railroad Museum on April 29th? Last year the keynote at Plated 2 was the passionate Ayeshah Abuelhiga, founder and CEO, of Mason Dixie Foods. This year we will be hearing from Quentin Vennie. A small to do list for you. 1. Go say hi to Quentin Vennie and The Equitea Co. at 2600 N Howard St, Baltimore, MD 21218 for their 30 day pop up that ends on March 22nd. 2. Buy your tickets to our gala, Plated 3. Buy your tickets at: www.fcbmore.org
I took a minute to remind myself today that #cpg #branddiscovery doesn't just happen at Natural Products Expo - and that at the core of our #cpgindustry isn't just #brandbuilding, #finance, and #retail, it's #taste, #community, and #local support! Enter my brother and CPG colleague Quentin Vennie and The Equitea Co. I took a meeting with a fellow #baltimore mogul, Traci Kodeck from HealthCare Access Maryland at Q's new Equitea pop-up at the Old Parts & Labor Spot in Remington and was wowed by #wellnesswednesday and Q's love-filled craft brewed matcha. It reminded me of our restaurant days where I truly missed connecting with customers, talking about what goes into our food and the craft that goes behind conscious cooking. It's also one of the things I get most excited about at #expowest - the #humanity behind food culture and connecting with others to share our love for our products and what we do. Quentin Vennie thank you for reminding us all about the importance of taste, experience and community in what we do - and cheers to Thibault Manekin and the team at Seawall for thoughtful space utilization for local brands. If you are local, check out Equitea's pop up NOW.
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We are recruiting for our 13th Culinary Class. Do you have a passion for food ? Does cooking for people make you happy ? Do you want to learn skills that will help your family and help bring in a nice pay check with health benefits ? We want to help you. We are now recruiting for our next no-cost culinary class. Application deadline is April 4th at Midnight. The next class starts on April 28th. *** Our Culinary Training Academy is a 13 week high intensity Culinary workforce development training program. There is no cost to attend, however the student should expect to work hard, show up early for class and be prepared to learn. To apply go to: https://lnkd.in/dHMiuC4w
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Executive Chef opening at Marriott International in Owings Mills.
People Ops | People Person | Culture Champion | Unlocking the Full Potential of People
At Marriott Owings Mills, we believe exceptional experiences begin with extraordinary people. If you’re ready to lead with passion, drive culinary innovation, and be a key part of our hotel’s success, we want to hear from you!
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Last Friday, February 14th, our culinary class passed their 3rd cooking exam. On the menu: - Rabbit Chasseur with mushrooms - Chinese Pork Belly - 5 spice duck breast - Chicken roulade with mushrooms and pancetta - Rack of lamb with hazelnuts and mushrooms - Veal meatball marsala - Grilled New York Strip with red wine braised onions - Mash Potatoes, bulger pilaf, lentil ragout - Sautee kale with Lemon - Grilled Apple and radicchio salad The February 28th cooking exam is sold out however, we still have some spots open for the last cooking exam on March 21st.
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