Some FareStart students stand out for their drive and eagerness to learn, the way they venture outside their comfort zones and embrace new challenges without fear of making mistakes. One recent graduate of our Food Pathways Program checks all those boxes and more.
Jennifer (she/her) didn’t flinch the day a chef trainer gave her a special assignment: to whip up an imaginative dish featuring an interesting mix of ingredients — SPAM, fusilli noodles, pine nuts and sliced almonds.
First, she tried making SPAM wontons. They turned out more flavorful than expected, but the filling didn’t hold together, so she moved on to a second concept: almond-crusted meatballs.
“I am not a fan of SPAM,” Jennifer said, “so I brought in a little bit of hamburger, added basil, oregano, salt, pepper, then ground the pine nuts into it, coated it with almonds, browned them and put them in the oven.”
When her chef trainer took a bite, he paused then made Jennifer’s day when he raved, “These are so great, we should put them on the menu!’”
Inspired by a Drive to Help Others
Jennifer experienced many gratifying moments like these during her time at FareStart. As her confidence grew, she would find a fellow student who looked like they could use a helping hand.
“I’ve always loved helping others,” Jennifer said. “I was a quiet kid. I didn’t act up much, so I didn’t get very much acknowledgement.”
Jennifer has fond memories of watching her father cook when she was little. She would hover as close by as possible, amazed at the delicious meals he would whip up even when they didn’t have a lot in the kitchen.
“He would take a couple ingredients and make something fabulous out of it — like this chicken casserole I still make to this day,” Jennifer said. “It’s just chicken, broccoli, rice, and cheese. It’s simple, but with the right herbs, it tastes like something you’d get at a restaurant.”
Rising to Life-Altering Challenges
Life took an abrupt turn when Jennifer got pregnant at age 12. She wasn’t close with her mom, but her mom gave her a place to live. She had to pay rent, which she earned by babysitting or doing hair.
The next few years blazed by in a blur as Jennifer juggled school, caring for her baby boy, and working odd jobs for rent money. She made it to the third day of ninth grade and dropped out of school. Once she turned 16, she went on to work at fast-food restaurants, where she found her groove every time a rush of orders would come in.
“When I completed task after task and didn’t make any mistakes — even with a bunch of special orders — I was like, ‘OK, I like this. This is something I can do!’” she recalls.
Finding FareStart
Jennifer reached out to FareStart soon after getting laid off from a stadium sanitation job. She was facing eviction and nervous she wasn’t going to have time to start a culinary training program, until FareStart covered one month’s rent. That’s all she needed to stay housed.
“I could tell [FareStart] genuinely cared as much about my future as I did,” she said. “I realized this is where I’m supposed to be.”
During the first phase of our Food Pathways Program, students focus on life skills that set them up for success in the workplace. Jennifer felt a bit lost when they started working on résumés, so her instructor sat down with her, talked about her work experience, and came up with a list of transferable skills.
“By the time we were done, I had a whole page worth of soft skills,” Jennifer said. “That really empowered me. It made me feel a lot better about myself. It helped me realized I have other things that I bring to the table besides being a good cook.”
Some of the things Jennifer learned about herself as she progressed through the program surprised her.
“The biggest thing I noticed about myself that I didn’t know before is that I’m a leader,” she said. “Before, I thought of myself as a go-with-the-flow kind of person. I’d let others take the lead. But in the kitchen, I kind of take over — and it works.”
“With some things, I’d catch on quicker and help students who needed it, so the chef trainer could focus on other students, and we could move forward faster.”
Jennifer showed promise, leadership, and creativity every step of the way at FareStart. When her instructors learned about her interest in starting a catering business, they encouraged her to pursue it. And she did.
Entrepreneurial Instincts Lead the Way
Jennifer announced her business on Facebook in June. Flavor of Favor’s niche: upscale comfort foods from around the world. Signature dishes include rosemary chicken with creamy orzo, spinach, and sundried tomatoes; pork tenderloin with mandarin tarragon glaze and herbed rice; and a smoked gouda mac and cheese.
So far, she’s catered birthday parties, baby showers, and events held at her church. She’s gearing up for some busy-as-ever holidays, balancing her business with a temporary role as a cook in the FareStart Restaurant, backfilling for a team member who’s on leave, seamlessly stepping back into the FareStart kitchen.
Jennifer stepped up for FareStart at our 33rd Annual Gala recently, plating and served lemongrass meatballs with curry sauce alongside Chef Laura, a 2015 FareStart graduate and sous chef. It was a full-circle moment of overflowing gratitude.
“I’m incredibly blessed to have the opportunity to work for the place that not only helped cultivate my skills and build confidence but treats me like family.”
Jennifer is one of nearly 186 students who have graduated from FareStart’s job training programs so far this past year. See students and graduates in action this holiday season at FareStart Restaurant and FareStart Café.
