Jason (he/him), graduated from FareStart’s Food Pathways Program in October. We were honored that he shared his story at a recent Guest Chef Night and on our news blog.
“First, I want to thank you all for coming out tonight. It’s great to see such a large turnout. Please bear with me as I am a little nervous; it’s been many years since I’ve spoken in front of a crowd, especially one this big. I want to talk a little bit about me, a little bit about the program, and a little bit about you.
FareStart offers an opportunity to restart for many people — individuals battling addiction and other maladaptive behaviors, homelessness, sudden changes in life or the economy that necessitates a pivot in their career path. They also serve those leaving incarceration. I am one of those individuals. I was given the opportunity to step into this program shortly after release. I cannot understate the positive benefits it has provided me during my transition.
I started the program with the immediate benefit of a monthly ORCA pass. This was a tremendous help as it allowed me to freely move around and take care of the many, many other obligations I had without worry of how I was going to get there.
While my student training cohort was small, the time we spent during the classroom phase helped me to integrate into a small team of understanding and compassionate individuals, something you don’t always have the benefit of on the inside.
I am extremely passionate about cooking and foodservice in general, it is in my blood. My grandmother says I took after my grandfather and I have Crisco running through my veins (but don’t worry, my doctor says my cholesterol is fine!). As we moved into the kitchens, I was really able to stretch my legs out again and resolidify my love for this industry while also discovering that I really enjoy commercial and high-volume food preparation. Not only the prep, but WHY we were doing it.
The basement kitchen here at 700 Virginia preps meals for young children and adult care homes. Not only do these meals have to meet specific nutritional standards, but they are also actually good! During the majority of my time downstairs, I was in charge of staff and student lunch, so while I did jazz up the food a bit for everyone (I can’t help myself), what was already there was a high quality, nutritious product.
When I transitioned to the main floor kitchen, in addition to prepping items for their different businesses, I was introduced to, and worked with, the food recovery and food security team. Much of the product is gleaned or donated and many times would not make it to primary markets. This team curates and distributes fresh produce to the community via a mobile community market in many locations around King County. This directly benefits low-income and underserved communities that are trying to eat healthy. I feel honored to have been a part of both the school meals and food security programs. I have made many bad decisions in my life, and it feels really good to be a part of giving back to the community in a positive way.
This program also helped me to realize how much I enjoy the science of baking. I am familiar with the concept and techniques, but never really had the opportunity or drive to really pursue it. But apparently, I am GOOD at it. I started to realize that when the staff started to assign all the baking tasks to me (lol).
I want to reinforce the concept that none of us are too old to learn, too old to continue to explore and discover ourselves. This program is evidence of that. Some students, for one reason or another, are participating in this process during middle or old age. Not only is this commendable, it just goes to show that it is never too late to try something different or to learn a new skill. Achieving balance in our lives sometimes means abandoning what you know and jumping headlong into something you have never tried before.
As I have only recently graduated from the program, I am still on the hunt for work. The help I received in resume building, interview prep and the credentials that the FareStart name added to my repertoire are invaluable. I face many barriers to my employment, but I know this program has set me up for success and an easier transition into the community.
I don’t want to keep you from your food too long, so I should start wrapping this up. First, I want to embarrass the heck out of the staff, students and volunteers of FareStart that made this night happen, and to the guest chef and their staff. I’d like to give them a big round of applause and cheer for their efforts tonight. Next, I want to thank everyone that came tonight, personally, for contributing to a program that set me on a path to success after enduring one of the most difficult times in my life and helping others to walk a different path as well.
FareStart was not just a stipend or transit card, it was not just a place to be or the knife set at graduation. This program was my rock, my stability through transition into a new post-COVID world, a new area and a way to show myself that I still “got it” after years on the inside.
I’ll leave you with two last things. The first is the closing line from Brad Warners book Hardcore Zen. ‘Your life is a terrible thing to waste, so sit down, shut up and take a look at it.’
And from me: Love deeply, eat well, drive safely and last of all, enjoy life, like Brad said, it’s too precious to waste.
It was my pleasure to speak to you tonight, and I hope everyone has a great time. Thank you!”
