Page 82 - South Mississippi Living - May, 2017

DININGGUIDE climbing to new heights
culinary teaching prepares future chefs
story by Kelsey Sunderman Foster photos courtesy of Climb CDC, MGCCC and Starfish Café
The Gulf Coast is well-known as a powerhouse of amazing cuisine, with restaurants featuring anything from local seafood to more exotic flavors from around the world. Less renowned, however, are the Coast’s culinary teaching programs, which have become just as notable for their positive impact on the community.
Climb students prepare food for National Service Day.
Climb CDC in Gulfport is one such organization that uses culinary education as a means
of providing individuals access to opportunities that inspire self-reliance. They offer youth programs for students from ages 16 to 24, which include culinary classes, certifications such as ServSafe, a top-rated safety training course through the National Restaurant Association, as well as help with academics.
“It’s not just about culinary learning for us, it’s about educating these students and giving them the skills they need to become self-reliant,” said Stephanie Mathes, CEO at Climb CDC. “A lot of the time, these
kids are coming from unstable environments, and we want to do everything we can to help them succeed.”
Through their program, students will learn the necessary skills
to obtain a job after graduating from the course, but the staff at Climb also focuses on teaching
its students necessary life skills, including how to dress for an interview, how to apply for a
job, and even how to secure housing and benefits if they qualify. Climb CDC’s programs also accommodate students with learning disabilities and mental health concerns. Following graduation from Climb, many students seek further education in
Starfish students give a big thumbs up
the culinary arts. Mississippi Gulf Coast
Community College (MGCCC) offers its own culinary programs at the Jefferson Davis campus in Gulfport, leading to an Associate of Applied Science Degree in Culinary Arts.
Some of their courses include culinary history and basics, proteins cookery, introductory baking and nutrition classes. During the last semester of the course, students complete what
is referred to as an “externship,” which allows them to spend nine hours a week working in their desired field. “This gives students additional hands-on experience
in culinary arts,” said Chef Todd
82 SOUTH MISSISSIPPI Living • May 2017
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