You’ve probably heard the saying, “If you give a person a fish, you feed them for a day, but if you teach a person to fish, you feed them for a lifetime.”
Well, the Food Bank of Delaware does both – donating food to people directly and through a variety of partner organizations but also offering job training programs to help people earn a living.
A big help in expanding the training was the opening of the Food Bank’s new 67,000-square-foot building in Milford in 2024 with dedicated rooms for classes, including one room where students can see the operation of the food storage warehouse with a bird’s-eye view from a large window.
In December, the nonprofit held graduation ceremonies for students in culinary arts and warehouse logistics in Milford and Glasgow.
And the graduation speakers gave advice and encouragement from their experiences rising from prison sentences to successful careers.
From prison to owning a food truck
At the Milford Food Bank job program graduation, Gary Shirey, owner of Bub’s Grubs food truck, shared how he turned his life around after being released from prison in 2018, according to a Food Bank press release.
“I don’t shy away from my past,” said the 29-year-old Milford resident, describing his journey that started with juvenile arrests and incarceration. “I was a strung-out heroin addict, a menace to society.”
“God saved me,” Shirey said, and he also recognized the people who helped on his journey.
One of Shirey’s mentors attended the graduation, and Shirey thanked him for “having a positive effect on my life.”
Shirey also thanked law enforcement officers – including those who arrested him – who have turned into customers at his food truck and have commended him for turning his life around.
For years, Shirey thought about owning a food truck. He had no money, but he had an entrepreneurial spirit.
“I build a food truck off YouTube videos and equipped it from [Facebook] Marketplace,” he said.
Shirey encouraged graduates to be confident, to expect challenges and to develop connections with people in their community and their industry.
“The right people will see you at the right time. It’s not easy, but it made me work harder and that makes me really appreciate it,” Shirey said. “I encourage people to don’t be afraid to fail. It’s OK not to know everything.”
In 2018, he finished his jail term with nothing, but today, “I guarantee you I have the best cheesesteaks in Delaware,” Shirey said.
Food Bank training led to career after 15 years in prison
At the Glasgow graduation, the keynote speaker was Michael Neal, a 2023 graduate of the Food Bank’s warehouse logistics class who credited the program for helping him find the path to success.
“Sixteen years ago I was given a life sentence,” Neal said in a Food Bank press release.
He said he never lost faith that someday he would get out of prison, but he didn’t know when.
“It wasn’t easy, but 15 years later, I have been pardoned by the governor and given a second chance,” Neal said. “When I got out, I had a plan. I turned to the Food Bank.”
Now employed by M. Davis & Sons Inc. in Ogletown as a pipefitter, Neal is pursuing an apprenticeship and told graduates to “never give up.”
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Meet the graduates from job skills classes
In Milford, the December culinary school graduates were Larry Bland, Daniel Halliday, Jeremiah Meatley, MaryAnn Minor, Khaliq Ricketts, Martin Ricks, Lori Silberberg and Biana Smith.
Graduates in the warehouse skills program were Yolanda James Mouzone, Robynn Lammey, Michael Moore, William Newhouse, Jordan Rowell, Martin Smack and Kristen Zarcadoolas.
In Glasgow, culinary school graduates were Kerron Bailey, Raymire Briscoe, Shameeka Chandler, Kayla Cruz, Reeneshia Evans, Aja Fields, Tanner Hertzog, John Jackson, Tomi Jones, Kerman Joseph and Christopher Morton.
Warehouse skills graduates were Markevis Dupree, Oliver James Edwards, Elijah Gibson-Cook, Miguel Hernandez, Amir Lloyd-Wheeler, John Metzler, Pete Pelletier, William Sweeny and Paulie Williams.
Food Bank leaders said the graduates are equipped with more than certification; they have practical experience and a network of support.
“You are ready,” operations instructor Lloyd Badson said.
For 62-year-old warehouse skills graduate Miguel Hernandez, the program was an opportunity for a fresh start. Now employed by United Electric, Hernandez expressed his gratitude.
“I want to thank this man [Lloyd Badson] who found a way to teach a 62-year-old man going back to school…when there’s no blackboards anymore,” Hernandez said. “He found a way for me to learn and gave me the tools to succeed in this field.”
Culinary graduate Kerman Joseph experienced liver failure during the 14-week program, but he was determined to complete the training.
“I knew I had to finish strong and keep fighting,” Joseph said. I appreciate everybody. I appreciate you, chef. I love you.”
Food Bank of Delaware leaders told students that graduation ceremonies never become routine because the leaders know that the path to success includes setting goals, facing challenges, overcoming obstacles, dealing with setbacks and recognizing the need for support.
“We’re here to make tomorrow a better day,” said Food Bank President and CEO Cathy Kanefsky. “Every individual deserves an opportunity to thrive, and work offers a path to fulfillment … a brighter future. These programs are about life.”
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More about job skills classes at the Food Bank of Delaware
The Food Bank offers free training classes in warehouse logistics and culinary arts. For information, see the website www.fbd.org or call (302) 292-1305 for Glasgow classes or (302) 424-3301 for Milford classes.
Warehouse training is called L.O.G.I.C. which stands for logistics, operations, general warehousing and inventory control. In the 14-week, 444-hour program at Food Bank facilities, students will learn how an efficient warehouse operates and how to use an electric pallet jack, a deep reach truck, a fork lift and a cherry picker. The program also offers field trips and expert guest speakers. The free training includes transportation, meals, uniforms and protective equipment. Students are placed in a two-week paid work experience at local employers and are assisted with job placement.
The warehouse in the new Food Bank of Delaware facility in Milford, as seen from the warehouse logistics classroom where students learn job skills.
The Culinary School, certified by the Delaware Department of Education, prepares students for careers in the food service industry. Students receive 444 hours of training over 14 weeks and receive a paid two-week work experience, job placement services, uniforms, a textbook and chef’s knife. Free transportation is available or gas cards are available for students who drive.
Preparing meals Jan. 12, 2024 for the café at the new Food Bank of Delaware facility in Milford are, from left, chef Shalisa Alexander, executive chef Tim Hunter and café coordinator J.R. Duffy.
The Kitchen School for adults with disabilities is a partnership with the Delaware Restaurant Association, offering specialized training to provide employment opportunities in the food and hospitality industries. The 12-week program includes eight weeks at a Food Bank kitchen in Glasgow or Milford followed by four weeks transitioning to employment through on-site job coaching.
Summer Culinary Exploration is a four-week program for students ages 16-22 with a documented disability, offering a chance to explore the culinary field with training at a Food Bank kitchen. Topics include cooking and baking, horticulture, safe food handling and kitchen cleanup along with teamwork, communication, customer service and what employers expect.
Ben Mace covers real estate, development and business stories. Reach him at [email protected].
This article originally appeared on Delaware News Journal: Former convicts now with careers inspire Food Bank job program grads
