Skills of Adult Culinary Graduates

FareStart students have worked and trained alongside professional chefs producing up to 2,500 nutritious, from-scratch bulk meals each day in the FareStart kitchens. They have also worked the line, producing thousands of meals to order for the FareStart Restaurant, FareStart Catering and up to 250 three-course gourmet meals each week for FareStart's weekly Guest Chef Night series.

Demonstrated employability assets

  • Current food handler's card
  • Current track record of reliability and stability
  • Current references and support network
  • Timely, organized and efficient
  • Good communications and team focus
  • Working “clean, neat and complete”
  • Working with a sense of urgency
  • Maintaining high customer service standards
  • Asking questions and checking for understanding
  • Hands-on training by professional chefs

To consider a FareStart adult graduate for current or future job openings, please contact Eric Boutin at eric.boutin@farestart.org or (206) 787-1514.

Partnering with employers

See employers who hire our grads.

The stats speak for themselves

With your help, more than 90% of FareStart adult graduates are employed within 90 days of program completion.

Back-of-the-house skills and knowledge

  • Proper food storage
  • Safe food handling
  • Team work
  • Knife skills – 60 hours
  • Kitchen safety
  • Quantity cooking
  • Serving skills
  • Ingredient ID
  • Kitchen vocabulary
  • Prep work       
  • Kitchen math
  • Dessert work
  • Inventory procedures
  • Specialty cuisine   
  • Soups, Sauces, Salads
  • Catering
  • Quality Control
  • Consistency
  • Leadership
  • Line cooking
  • Menu building