By Elizabeth Marie Himchak

Copyright sandiegouniontribune

Sysco opened its kitchen to students in Poway Unified’s The Kitchen tABLE vocational training program so they could learn food preparation from one of its chefs.

At the two-hour class last Friday morning, the young adults, ages 18-21 with intellectual or developmental disabilities, made salads and pizzas. It was taught by Chef Henry Tran, a culinary specialist who has developed recipes for Sysco in Poway for nearly three years.

Tran showed the students how to make the recipes and explained where food comes from.

“I enjoyed making the pizza and salad,” said Cristian Mejia, 21, who is graduating in December. “(Sysco’s) kitchen is neater and wider than I have been in before. They have a lot of unique spices.”

“I liked the field trip because I learned how to make different foods,” said Ella Schwartz, 18, who has been in the program for two years.

The Sysco class was made possible through a connection Reed Reichert, president of the Kiwanis Club of Los Rancheros, has with Sysco. In recent years the Kiwanians have been trying to open opportunities between local students and various trades.

“I have been working with Reed and he brought to my attention that there was an opportunity to get special education students involved,” said Mike McNally, a district sales manager at Sysco. “This is a chance for them to see a live kitchen in action … for Chef Henry … to show them how a kitchen works, and share his knowledge about food and career development.”

The international company that provides prepared foods, ingredients and culinary supplies has had a facility in Poway for at least 25 years, McNally said.

“We supply food, products and anything to do with kitchens at local chain restaurants, hotels, hospitals … in the local area,” McNally said. “We offer a lot from scratch, with 1,200 items (available) … for all of San Diego County and Imperial County.”

Local theme parks and resorts are also among the company’s customers, McNally said.

Reichert said the club has been involved with fundraising to support The Kitchen tABLE program and his goal is to help students in Poway Unified’s Transitions Program gain employment with businesses in the Poway and Rancho Bernardo area.

“We hope to get them placed in local restaurants,” Reichert said, adding that the students’ positive attitudes are “off the charts” and they just need to be given a chance to prove themselves and assistance in working with their personal challenges.

Toni Kraft, The Kitchen tABLE instructor, said her students “live to learn and learn to live.” They are the next generation of workers for the food system industry, she said.

The Kitchen tABLE was started 2 ½ years ago as an offering for students who have aged out of high school but need additional support so they can live as independently as possible within their abilities, said Tiffany King, Poway Unified’s director of special education. They stay in the program until age 22, with graduations held twice a year.

“We are preparing young adults to go out into the vocational world or live as independently as possible,” King said.

The Sysco class is one of many ways King said the students are getting immersed in various situations within the culinary and hospitality industries. When they graduate, they receive a culinary certificate stating they have learned various skills.

“Through strong partners, they are getting hands-on experience so they can decide if they want to do this,” she said.

The 14 students in The Kitchen tABLE are not only learning food prep skills and how to use various tools such as knives, but also how to grow fruits and vegetables in the program’s garden. In addition, they gain paid work experience by staffing a cafe and coffee cart at Poway Unified’s Carmel Mountain Ranch headquarters. They have also learned how to cook, with items including the pastries they sell.

On Mondays and Fridays they are at Abraxas High where they learn functional, academic and vocational skills — things like how to use public transportation, plan a budget, manage money, make purchases and improve their reading skills — while Tuesdays to Thursdays they are in their chosen vocational program.

Depending on their goals and abilities, King said some students have gone on to enroll in culinary programs at local community colleges while others entered the workforce. This has included working at local businesses and in the food department at Poway Unified campuses.

The Kitchen tABLE is one of two vocational culinary programs offered to Poway Unified students. The other is A Cut Above, a Continuing Technical Education program offered at Poway High for students who need behavioral, academic, social and emotional support, but are simultaneously working toward a high school diploma, King said.

Bradley Thomas, 20, said he enjoyed the Sysco class.

“I think it went pretty well,” Thomas said, commenting that the pizza he made reminded him of that at RoundTable.

“I have learned a lot,” Thomas said of The Kitchen tABLE. “I learned a lot working in the garden .. love working in the kitchen and have learned how to work with knives and other tools.”

Thomas said his goal is to work at Chick-fil-A in Poway after he graduates. He said his mother encouraged him to pursue a culinary career.

Andy Carrasco, 20, said his mother also encouraged him to join the program because “I love to cook.” He added that he has learned to make soup, with mushroom soup being his favorite and he has used the skills he has learned at home.

Schwartz said she enjoys working at the program’s coffee cart and her goal is to work in a small restaurant when she graduates in a couple years.

Mejia said he too has enjoyed working at the coffee cart and enjoyed most learning how to make the brownies, scones, bagel sandwiches, triple berry pie and holiday cookies that are sold.

While Mejia said he does not plan to work in the culinary industry after graduation, his goal is to make and sell jewelry, but he is open to working at a restaurant in the future.

At the Sysco class’ conclusion, Reichert said he was pleased with what he observed.

“It absolutely (met the goal),” Reichert said. “It was awesome … and I hope we can do it again. Down the road, I’d like to convince organizations like Sysco to help these people find work.”