More than 75 people attended the reception hosted by Episcopal Community Services (ECS) to celebrate the partnership between their Culinary Cornerstones program and the MCC Institute for Workforce Innovation (I.W.I.). The event was held at Grace & Holy Trinity Cathedral and catered by none other than MCC students participating in a new professional food preparation course.
The reception introduced the 15 MCC students enrolled in the program, many of whom were once served free meals at the ECS Community Kitchen. These students now have the opportunity to serve others while pursuing a career certificate under the tutelage of Anthony Herring, chef and director of the culinary program; Craig Adcock of Belly Up Bar-B-Que; Jude's Kansas City Rum Cake, and volunteer instructors.
In addition to the five hundred hot meals served to the homeless and underprivileged every week day, Culinary Cornerstones also boasts a professional catering service to give students plenty of hands-on experience. Last week's reception was the students' first time actually preparing food. Reception guests were left with high hopes for future student-catered events, including the program's graduation ceremony scheduled for May.
"Cooking and teaching-- it's a great combination," said John Hornbeck, president and CEO of ECS. Everyone agreed, the results were delicious.
In addition to the five hundred hot meals served to the homeless and underprivileged every week day, Culinary Cornerstones also boasts a professional catering service to give students plenty of hands-on experience. Last week's reception was the students' first time actually preparing food. Reception guests were left with high hopes for future student-catered events, including the program's graduation ceremony scheduled for May.
"Cooking and teaching-- it's a great combination," said John Hornbeck, president and CEO of ECS. Everyone agreed, the results were delicious.
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