Quinsigamond Community College offers new opportunities through culinary training for formerly incarcerated individuals
WORCESTER—Rodolfo Acevedo credits the Culinary Institute for Returning Citizens (CIRC) program with giving him “a second chance in life.”
Since 2022, Quinsigamond Community College (QCC) has offered the 10-week food service worker training program for previously incarcerated men and women. In addition to teaching hands-on cooking skills, students receive career readiness and job placement assistance.
The Executive Office of Labor and Workforce Development initiative has opened a lot of opportunities in the industry for Azevedo and its other students post release.
Since his graduation 14 months ago, Azevedo has worked as a chef and supervisor at the University of Massachusetts, where he prepares breakfast and lunch orders for 1,000 people daily. His aspirations now lean towards one day opening his own restaurant. The establishment Azevedo envisions would specialize in “a little bit of everything,” with an international flair.
Donna McCabe, QCC faculty member and Returning Citizens Culinary Program coordinator, explained that individuals in the course have striking characteristics.
“The (participants) really want to learn and are very respectful. They show up every day, really appreciating that they have this opportunity,” McCabe said.
Work readiness training is an important component and includes job search and interview tips, online applications and use of computers and technology, that for some, can be new and daunting.
“Some people have been out of school a long time and are nervous coming in,” said Pat Hutchinson, hospitality and recreation program manager. “We meet them where they are…and incorporate technology into our training. Everyone is supportive.”
Hutchinson said students enjoy the camaraderie that develops and part of the course’s fun involves eating their creations in every class and socializing in groups.
She thinks the food industry is popular among people re-entering the workforce because of its variety, flexible schedule, hands on nature and the fact that cooking can be on the one hand, “meditative,” and on the other, “fast-paced and busy.”
Hutchinson also spoke about the ever-changing landscape of the field—whether it is starting a pop-up business or food truck or working for a major company, “there is a lot of interest.”
McCabe noted classes cover everything from appetizers and sandwiches to five course meals, citing stews, broths and major sauces as well as seafood, salads and baked goods as examples of what students make.
At the program’s completion, participants prepare a meal for family and friends to demonstrate their skills.
Graduates receive ServSafe Food Handler, Food Equipment & Safety Training (FEAST) and MA Allergen Awareness credentials.
Their certificate can start them on the path to an associate’s degree or prepare them for job opportunities, thanks to relationships with partner organizations such as the Mass Restaurant Association, LIFT Worcester, MassHire and more.
The Worcester County Sheriff’s Department partners with QCC in the after-incarceration culinary program. The department’s teams make referrals as individuals leave the facility. Community center teams may also refer people who may not have been in custody but who have visited a center for re-entry assistance, according to Eric Eisner, director of communications at the Worcester County Sheriff’s Office.
In addition, a similar program for several years has operated for individuals while still incarcerated.
“The culinary program has developed as one of our most successful offerings,” said Worcester County Sheriff Lew Evangelidis. “Jobs in the culinary industry are bountiful and often lead to long, successful careers.”
He explained that the Sheriff’s Office purchased a lot of the commercial culinary equipment from the old Salter College, at a fraction of the cost of new equipment.
“This small investment has allowed dozens of incarcerated individuals to be properly trained in a setting similar to a professional kitchen, setting these men up for success upon release,” Evangelidis noted.
Acevedo gave high marks to his experience in the program.
Although he always loved to cook, he never thought that interest could lead to a career post-incarceration.
Acevedo added he enjoys still helping out with the program and “absolutely,” recommends others give it a try.
“There is no question it is a second chance I got in my life and it can be that for other people too,” he said.
Link to Story: https://theworcesterguardian.org/f/qcc-culinary-program-launches-careers-post-incarceration
