Restaurant work is tough. Hours are long. Margins are short.
We have some determined, talented people living in our city. They’ve got a dream, be it to find work in a thriving industry or maybe even open up their own place. And they intuitively get how a restaurant can be a beacon for a neighborhood, a place to find comfort & try new things.
We’re here to help.
Our mission is twofold. We are both a Teaching Restaurant & Entrepreneur Incubator.
Everyone here is a student in OCC Workforce Development. This is our classroom.
In building this program we convened employers from across industry, from casual to fine dining. They told us they were desperate for good line cooks. They told us they would pay a living wage & move people up, particularly if they were fast, organized, dependable & had a solid foundation.
So we made a promise:
Build a curriculum that teaches what employers need most. Pair classroom time with real experience in a live restaurant. Keep students only until they can demonstrate full competency. Return to employers with great candidates.
We opened doors with the beautiful foods of Pakistan, brought to us by Sarah aka Punjabi Girl.
Next up was Nancy's Burma. Nancy opted to hold off opening a food business for now (but you'll be the first to know if she brings her fab cuisine to market!)
Venus Likulumbi then took us on a tour of Savannah. Check her out at Yard Greens Catering.
Most recently, Nujoud brought us memories of Palestine. She's going strong with Small Mountain Za'atar.
Now we're lucky to have Ngoc Huynh woo us with Southern Vietnamese fare from January 22 - June 28, 2019.