Culinary School: Students learn to make sweet treats from an expert

To read the article on The Food Bank of Delaware’s website, click HERE.

Students at our Culinary School in Milford learned to make donuts – from scratch — at the hands of a champion pastry chef on Wednesday.

SoDel Concepts corporate pastry chef Dru Tevis demonstrated how to create the taste-tempting treats while answering students’ questions.

He also provided students with opportunities to handle the dough, fry the donuts, and finish them with a variety of frostings before sampling.

Tevis, a Delaware coastal-area resident, took home the $25,000 grand prize from the 2022 Food Network’s Holiday Baking Championship. He also shared his experiences from that competition with students.

The Food Bank of Delaware’s Culinary Schools – one in Milford and one in Newark – offer a 14-week daytime culinary training program. Student tuition and supplies are paid through grants and generous donations. The training includes 12-weeks of on-site classroom and kitchen instruction, including the opportunity to complete ServSafe ® certification. The final two weeks are dedicated to a two-week paid internship, usually leading to employment in the culinary industry.

Students in this class will graduate in April; the next class starts May 15 in Newark and Sept. 11 in Milford. A new 12-week training program for adults with disabilities will be introduced at the Milford facility starting on April 10. For young adults interested in learning more about the culinary field, a four-week introductory Summer Culinary Exploration Program will be offered to teens and young adults with disabilities starting in July at the Milford facility.

To learn about the Food Bank of Delaware’s culinary training opportunities at the Milford branch, visit www.fbd.org/delawarefoodworks or contact Michelle Cephas at mcephas@fbd.org or (302) 424-3301 ext 107.