Culinary student Ricky Porter announces the next course during a five-course meal for 50 guests recently in Pasadena, California, as part of an apprenticeship programme launched by Hillsides, a foster care facility.
On a hot summer afternoon, the spacious kitchen of Pasadena’s First United Methodist Church, in California, was bustling. Culinary students and their chef-teachers were chopping basil, crushing watermelon, and laying slices of rustic bread on baking sheets.
The students – in their late teens and early to mid-20s – were in high spirits. It was Saturday, and they were preparing a five-course meal for dozens of lucky guests, who would gather for dinner in the church’s courtyard on Sunday.
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