Culinary Arts Training
The Culinary Arts Training Program was created by Chef Timothy Tucker at The Salvation Army Center of Hope in Louisville, KY in 2005. He has brought that successful formula to Boston to offer free job skills training in the culinary arts to non-traditional students.
The Culinary Arts Training Program is a 10-week course serving the Dorchester/Roxbury community for students in need. It teaches knife skills, food terminology, kitchen safety standards, recipes, and effective work performance. Our strong community partnerships help place graduates with top chefs in their local communities and beyond. At the program’s heart is a belief in healing lives from the inside out. That starts with fresh, healthy, mindfully prepared food.
Spring Session - Begins March 13
Fall Session - Begins September 11
Winter Session - Begins December 11
All classes run Mon - Fri 9:00am-2:00pm
* No classes during Summer months
Applicants must be 18 years of age. For more information on pre-registering, please pick up an application at our Welcome Desk. or contact Timothy Tucker at Timothy.Tucker@use.salvationarmy.org. No phone calls, please.
ABOUT THE PROGRAM
Biography of Timothy Tucker
Timothy Tucker grew up in Springfield, Illinois and attended culinary school at Sullivan University in Louisville, Kentucky. After graduating from Sullivan, he went on to work as a PM line cook at two upscale restaurants in Dallas and Seattle.
The restaurant work was followed by a brief stint as a research and development chef for a frozen-food manufacturer in Louisville where he learned first-hand all about the chemicals and additives that go into processed foods. It is here that he first realized how far his passion was for cooking with healthy un-processed foods.
After his short stay in the “culinary industrial complex” Timothy took a job as the head chef at Fox Hollow, a natural medicine facility on an organic farm just outside of Louisville. There, he was able to gain great experience in growing; farming and cooking organically where he began to develop a culinary philosophy that would go on to govern the next ten years of his life and work as a chef.
In 2005, Timothy began a job as Executive Chef at the Salvation Army’s Center of Hope Meal Service, where he cooked over 400 meals for low-income men, women and families, each week. After learning about a kitchen skills training program at a Salvation Army Program in Los Angeles, he was inspired to create my own Culinary Training Program at the Center of Hope. He designed this 10-week course to help people get out from below the poverty level and into a culinary career.
After five years at the Salvation Army in Louisville, he was invited to develop and run a similar program at the Miami Culinary Institute at Miami-Dade College. Recently he just joined the Salvation Army Kroc Center Boston as the Culinary Arts Training Manager.
Call 617.318.6954 or email Timothy.Tucker@use.salvationarmy.org.
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