In celebration of its first three graduates, the new Chattanooga Salvation Army School of Culinary Arts will host an open house June 28 at noon to highlight the students’ kitchen creations.
“It’s incredible to see the transformation that we know is the result of the culinary school,” said Kimberly George, Chattanooga’s Salvation Army director of marketing and development. “At first when they started serving the Salvation Army Board of Directors, the students were shy. They now serve confidently, making eye contact, serving with pride.”
Salvation Army School of Culinary Arts director chef Terry Epps said the students grow more confident in themselves when they begin wearing their chef uniforms. Two of the three culinary students graduating overcame homelessness by gaining self-confidence in the culinary school and now live in apartments.
In celebration of its first three graduates, the new Chattanooga Salvation Army School of Culinary Arts will host an open house June 28 at noon to highlight the students’ kitchen creations.After earning his degree from Le Cordon Bleu College of Culinary Arts in Tucker, Ga., Epps said he opted to carry out the Salvation Army motto of “Doing the Most Good.” Beginning his first class 12 weeks ago, he is graduating his first of many expected classes June 23.
“I came to the Salvation Army to make a difference,” said Epps, adding that he truly enjoys his work with the students. “I tell the students, if you are really ready to change your circumstances today’s the day you change your stars.”
Epps said it is just like the old saying of teaching someone to fish instead of just feeding them.
Culinary students learn to grow food and cook with fresh produce from the Salvation Army’s raised bed gardens. The gardens grow broccoli, squash, greens, onions, cantaloupe, blueberries, raspberries and blackberries. Herbs such as oregano, thyme, rosemary and dill also flourish in the gardens.
“We want the culinary school to carry on as long as we have the funds for it,” said Epps. “It is all about doing the most good for others.”
Patterning the new culinary school after the Louisville, Ky., Salvation Army Culinary School, George said the local Salvation Army is requesting community donations to build a larger shelter to house a kitchen that will accommodate more students in culinary training. Right now the school has 20 applicants on the books for the next class beginning July 12. Each class has five slots.
Epps said the cooking class in July will work with Sodexo chefs at Erlanger and Volkswagen’s Aramark chef Jeff Cunningham. Epps hopes to help his culinary students achieve jobs at Erlanger and Volkswagen.