What We Offer
Our twelve-week Culinary Training Program provides culinary education, an industry-recognized certification and job-market training and access for what is often a first step back to a stable and sustainable life for people whose lives have been in crisis. Our program includes knife skills and food
safety, sauces, various cooking styles, presentation and lots of practical application, in our kitchen and with our partners. We seek to help all of our students achieve a job earning a livable wage within 90 days of graduation.
These bags are designed to provide three full meals for three people for three days, supplementing the food budget for people with limited resources for groceries. As part of our focus on healthy meals, we have begun sourcing more whole grains, lower-sodium canned foods, and fewer products with sugar added. We have also been able to include fresh vegetables in season, and eggs and milk as they are available to us.
We partner with the Maryland Food Bank to serve as an access point for bi-monthly no-cost produce distribution.
We have partnered with the City of Baltimore since April of this year to distribute 200 Farms to Families produce boxes to individuals and organizations throughout the city.
Community Food Partners
Our work is not possible without the nourishing ingredients we obtain through generous partners including those listed below.
- Agrimex Product
- Compass/Bank of America
- Eddie’s of Roland Park
- First Fruits Farm
- Giant Food Stores
- Graul’s Market
- Hungry Harvest
- Little Portion Farm
- Maryland Food Bank
- MOM’s Organic Market
- The 6th Branch
- Wegman’s Food Markets
- Whole Foods
We all eat with our eyes.
The Culinary Team believes that our effort to create beautiful plates helps convey our recognition of the inherent dignity of each person who receives our food.
Your content goes here. Edit or remove this text inline or in the module Content settings. You can also style every aspect of this content in the module Design settings and even apply custom CSS to this text in the module Advanced settings.
Brenda Hampton began her career at the Franciscan Center as a volunteer in 2011 and became a full-time cook in 2014. Shortly thereafter she was promoted to lead cook. Brenda’s passion for cooking and food has grown over the years as she continues to develop her skills to further her career.
Jeffrey Rogers, our dish room manager, has been a part of the Franciscan Center kitchen operation since 2003, shortly after his graduation from St. Elizabeth’s School. He began as a volunteer from St. Peter’s and joined the staff soon after. Jeffrey is a native of Camden, New Jersey and enjoys playing video games in his free time.
Kesha Bogan, a line cook at the Franciscan Center, is a graduate of the Maryland Food Bank Culinary Training Program and previously worked at Heartlands of Ellicott City. She is affectionately called “Mama Kesha” because she loves to “Feed the People.”
Steve Corrozi is a graduate of the Nutrition Therapy Institute in Denver, CO and has worked as a professional cook and caterer after a career in education operations and management including serving as COO of a regionally-accredited, career college. He also holds an MS in Nonprofit Management from the University of Baltimore. He’s been a volunteer at The Franciscan Center for the past 5 years and joined the staff in 2020.
William Byrd is an experienced cook, having worked at a number of local restaurants and at St. Mary’s Seminary. Will began volunteering in the kitchen at the outset of the Covid-19 pandemic and has since joined the staff. He plans to use the training he’s receiving here to one day become a chef.
Little Brenda Hampton
PositionYour content goes here. Edit or remove this text inline or in the module Content settings. You can also style every aspect of this content in the module Design settings and even apply custom CSS to this text in the module Advanced settings.