2009 - 2010 Annual Report (pdf) - Second Helpings

Culinary job training.
Earning high marks.
Agency Overview
The Second Helpings Culinary Job-Training
Program was honored as a “Program of Excellence”
by the American Culinary Federation Education
Foundation. Additionally the ACFEF recognized it as
a “Quality Program.” Quality Program status is no
small feat; it’s awarded to programs that require fewer
than 1,000 hours, but whose mission, curriculum,
teaching methods, and outcomes match the quality
standards of the American Culinary Federation.
“This verifies what we’ve always believed,” Second
Helpings Chef Carl Conway said. “This endorsement
will allow our graduates to go into the culinary
workforce with another stamp of approval.”
Chef Jeff Bricker teaching fresh bread baking.
Quality in the classroom.
This past year, students in our Culinary Job-Training
Program were treated to guest lectures from some of
the best in the business. Chef Jeff Bricker, Program
Chair of Hospitality Administration at Ivy Tech,
shared his knowledge of classical French cuisine
with students. And Chef Roger Duran of BARcelona
Tapas imparted wisdom gleaned from many years of
fine dining experience – both in Indianapolis and in
other parts of the country.
7
2009 / 2010 progress report
Chef Roger Duran teaches students
how to fabricate salmon.