%PDF-1.7 1 0 obj << /Type /Catalog /Outlines 2 0 R /Pages 3 0 R >> endobj 2 0 obj << /Type /Outlines /Count 0 >> endobj 3 0 obj << /Type /Pages /Kids [6 0 R 20 0 R ] /Count 2 /Resources << /ProcSet 4 0 R /Font << /F1 8 0 R /F2 9 0 R /F3 10 0 R /F4 11 0 R /F5 12 0 R /F6 14 0 R >> /ExtGState << /GS1 15 0 R /GS2 16 0 R /GS3 17 0 R /GS4 18 0 R >> >> /MediaBox [0.000 0.000 612.000 792.000] >> endobj 4 0 obj [/PDF /Text ] endobj 5 0 obj << /Producer (dompdf 3.1.0 + CPDF) /CreationDate (D:20250905200923+00'00') /ModDate (D:20250905200923+00'00') >> endobj 6 0 obj << /Type /Page /MediaBox [0.000 0.000 612.000 792.000] /Parent 3 0 R /Contents 7 0 R >> endobj 7 0 obj << /Filter /FlateDecode /Length 1194 >> stream xVMo6ﯘc 8[7==WX"URf3ҠԾV°ș7oތDEtt-ye)|Mۚ._eEDѯ=]?XCƞ:PW;O[~m_e"oL+it] [Qѓ" v.B@G8^YXxxZ"?;ݱ(HXZ}X VpJ&cMӔU%x3`+`5*R'3wy!o)"*'ާD 5diyRC)oGU 4W֤X 6ìwq[VE ҽ40 A堭ݫen4`y=YcuG+eH0]zޒt=G2EY!rWNW b*d,O)|8v'iH}T=%$WnYR$*; pf/^ yhG< 6e=9l{n_[읬P@Nbb&_`ZDxxNYU'0w;pp#0T̏Az=h&rF[/ EHӬN!xM_S9@|vtA+y ̈́$]zoot~A33L׍ѰvH fap*jkиn1NtCTGzk5gC~դtd* ǩBO""IZSf9 {#蔄a4(@9PA{w;!p$^OLVQj4}NDY|wTFTINGW&6viyv>O//`Dzl Kq mi.[*!q,N;3B.mep3/{> endobj 9 0 obj << /Type /Font /Subtype /Type1 /Name /F2 /BaseFont /Times-Bold /Encoding /WinAnsiEncoding >> endobj 10 0 obj << /Type /Font /Subtype /Type1 /Name /F3 /BaseFont /Times-Roman /Encoding /WinAnsiEncoding >> endobj 11 0 obj << /Type /Font /Subtype /Type1 /Name /F4 /BaseFont /Helvetica-Bold /Encoding /WinAnsiEncoding >> endobj 12 0 obj << /Type /Font /Subtype /Type1 /Name /F5 /BaseFont /Helvetica-Oblique /Encoding /WinAnsiEncoding >> endobj 13 0 obj [6 0 R /Fit] endobj 14 0 obj << /Type /Font /Subtype /Type1 /Name /F6 /BaseFont /Times-Roman /Encoding /WinAnsiEncoding >> endobj 15 0 obj << /Type /ExtGState /BM /Normal /CA 1 >> endobj 16 0 obj << /Type /ExtGState /BM /Normal /ca 1 >> endobj 17 0 obj << /Type /ExtGState /BM /Normal /CA 0.3 >> endobj 18 0 obj << /Type /ExtGState /BM /Normal /ca 0.3 >> endobj 19 0 obj [6 0 R /Fit] endobj 20 0 obj << /Type /Page /MediaBox [0.000 0.000 612.000 792.000] /Parent 3 0 R /Contents 21 0 R >> endobj 21 0 obj << /Filter /FlateDecode /Length 1800 >> stream xWr6+bID!Rd8q:'YLf6I(hz??Ϲ p"3v ǹ n,)?Qg9QgYBYyeKϋbz\_-4QB{-~=/Ο?%Q~7,q-rR++(cFYQ3 _7qR7!f_v.5 ir=ͣ<τ=T H뱢)͢DN7;aҭp>(zگIoG62ϣdpY4XiUm׈Vi!C27 7Mx}}0_$QϾh#%\VR+Tn^I;a5 کZ;1J>ZdE9+YJcjG{嶴V*Ivg7lK%mDҺcuM/[a*rd3lVYUcJKBvT^aOat Nd7塞t/U#"|M~M6Mb\{e40zϘ;$pP_be^h+,k{ZӮV-G H `Di-Da8Ne;X6Nu-N_;=~#T" `ӕd jΑ9V^'nmcQdՕ o^}R5J-ɢ$^\fPESVa(k;ɜZ 2bB6['AYyU8#_h)WN 8Z;i,m$U mH恬  =֪NB}[p!" 0f.udD~%Gfesw;M[m7AN4eDɓz6LVj`aD/-Z ?Y X`yԗ5-jQ`W uA?bw9\"sQLuF -‚d&봕ϝI^R#hFIiL[5HFStWPJz&! \=KĭkhFl 4h,,ut|:Fn&ia|][h]2c7zRo!Q8"JZi{\Ea[o}UG{aۖ@`J-E-> J&Fgl8aJ%7g2 @]ZZy]F Jl74nCUh6 N܇xX#xb A6ˢ< skB&`u`/vjEXpG,)Kxrۢoq0),?vtwꮬ{H@c=R$|@Ac=Ĭ F !lU"TEm5-q{Y5 1 4?dz!c4'H\U?_^憵PNypqӅ.˭ֵH[&+&OExI`&Q Ox+5l6aI CLy{$~'W^ufj/q8l-O?%~)bt ;KSOzC*K~`˷@W'>цr(=^x ̕DuODqw 8ZK0uâ҃ײ(mB2DqbK؈O|FN?faֹM4.( "Pe Z ywE܉n4p \+fq qOi7)'{ endstream endobj xref 0 22 0000000000 65535 f 0000000009 00000 n 0000000074 00000 n 0000000120 00000 n 0000000401 00000 n 0000000430 00000 n 0000000579 00000 n 0000000682 00000 n 0000001949 00000 n 0000002056 00000 n 0000002164 00000 n 0000002274 00000 n 0000002387 00000 n 0000002503 00000 n 0000002532 00000 n 0000002642 00000 n 0000002699 00000 n 0000002756 00000 n 0000002815 00000 n 0000002874 00000 n 0000002903 00000 n 0000003008 00000 n trailer << /Size 22 /Root 1 0 R /Info 5 0 R /ID[<2db490d8d96e3da721077ca6c71ec262><2db490d8d96e3da721077ca6c71ec262>] >> startxref 4882 %%EOF Compton cooks up new chefs school | Caring Magazine
Read Caring Magazine Volume 29

Vol. #29

Hope in Action

Read Issue

Latest Impact StoriesView All

Popular Topics

PopularView All

Compton cooks up new chefs school

July 20, 2001
3 minute read
Total
0
Shares
0
0
0
Listen to this article
cook

JOHN GORDON OF Project Angel Food instructs Culinary Arts program participants in food preparation. The program started by the Compton, CA corps recently graduated six adults who are now employed in the food service industry.

“This is an excellent program and a perfect example of what can happen when people open their eyes to the needs of others and seek God’s mind for appropriate solutions. I commend the officers and all who had a hand in getting this program started.”
–Commissioner David Edwards

The six graduates of the Compton Corps’ Culinary Arts program have found their personal recipe for success: hard work, determination, and confidence earned from gaining new and practical work skills.

Twelve weeks ago all were on welfare. Now, all are employed and have the ingredients they need for a positive future.

“We have a vision to meet the unmet needs in our community,” said Corps Officer Robert Marshall.

“There are significant economic needs here that can only be met by individuals having the skills to provide for their families financially. The Cul-inary Arts program provides those skills to its graduates. We have been fortunate in partnering with private and government agencies to accomplish that.”

 

Compassionately active in serving humanity

The new chefs were part of a pilot program developed by the corps in partnership with public and private agencies. The students, all “hard to employ” individuals, were receiving Temporary Assistance to Needy Families (TANF) funding.

With the program now in full operation, the second session has begun with nine culinary arts students.

According to Project Director Michelle Caiquo, the program is is aimed at custodial and non-custodial parents with little or no work history, limited education and job skills, substance abuse, mental health issues, and learning disabilities. The goal is to provide participants with the skills they need to obtain full-time intermediate and semi-skilled retail and institutional employment.

The cost, approximately $3,500 per student, is funded by the county of Los Angeles.

“It’s a one-of-a-kind program,” said Caiquo. “No other faith-based organization in Southern California is doing culinary arts training.”

She admitted the program is not easy, especially for those not used to having a steady job. “It’s a tough program. The students have 20 hours of classroom instruction, and then 10 hours of work per week at minimum wage preparing meals for community programs.”

Meals are prepared in the corps’ kitchen, which has been designed to accommodate the culinary arts program. Project Angel Food chefs John Gordon and Eric Salazar provide instruction. Project Angel Food is a primary partner with the culinary arts program; students prepare meals for distribution by Project Angel Food to the “forgotten” people with AIDS in the surrounding communities.

It’s a labor of love all the way around. Chef Instructor Angela Goodman donates her time to the program. A graduate of Calif. State Polytechnic University in Pomona, CA, with a degree in hotel and restaurant management, she is also Serv/Safe certified with the National Restaurant Association. In addition, she is a Chef Instructor at the California School of Culinary Arts in Pasadena.

Gilbert Villalobos, an Army employee, is the assistant chef.

For Cebring Murphy, Sharaun Swayze, and the other graduates, Compton’s culinary arts program has made all the difference in the world. “Before the program began I…was on welfare with very little money,” said Swayze. “Now I have a full time job and I feel good about myself.”

Download this page as a PDF

You May Also Like