LEWISTON — A hands-on culinary training program is scheduled to begin Monday, Jan. 17, at the Green Ladle, 156 East Ave.
Chef Dan Caron of the Green Ladle said the program is the second one offered to help restaurants and food service establishments in need of skilled workers. It is free for eligible participants.
In order to enroll, interested students must sign up to attend an informational session scheduled for Thursday, Dec. 16. CASAS testing is also required. At the end of the training, students will receive a certificate of completion, take the ServSafe manager exam, and have the opportunity to meet with local employers.
The program is being funded through federal job training funds as well as the Green Ladle’s “Community Serving Community” food truck. The Green Ladle is the culinary arts program for Lewiston Regional Technical Center.
During the previous training that ended Nov. 17, representatives of seven local restaurants met with students to recruit them.
“It was really quite amazing,” Caron said, according to a news release from Lewiston Adult Education.
He said of the 11 students in that session, seven had already been hired for jobs before the end of the training.
Students in the new session will learn about basic kitchen safety, knife skills and baking in the five-week class. The class will run Monday and Wednesday afternoons.
“It’s a win-win situation for the student. This is a good way to get into the culinary field and to support our local restaurants and other food service establishments,” Caron said.
The class is a partnership between the Green Ladle, Lewiston Adult Education, Eastern Maine Development Corporation/Community Concepts, Inc. with the support of the Lewiston-Auburn culinary community, including Bates College, DaVinci’s Italian Eatery, Fish Bones Grill, Gippers Sports Grill and Campus Cuisine. Additional partners may join the program before the January start, Caron said.
To register for the informational session and to schedule testing, call Lewiston Adult Education at 207-795-4141.
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