Culinary school students learn to make sweet treats from expert

Students and chef instructors at the Food Bank of Delaware’s Culinary School in Milford welcomed guest chef Dru Tevis on Wednesday. Tevis is not only corporate pastry chef for SoDel Concepts, but he also won the grand prize in the Food Network’s 2022 Holiday Baking Championship. Shown from left are David Hicks, Workforce Training Program Coordinator Tonya Norris, Executive Chef Tim Hunter, Walt Vickers, Dru Tevis, center; Chef Instructor Tish Badamshin, front; Samuel Dauphin, Shay Ross, Hayden Woods and Sheryl -Fabiola Nelson. (Photo courtesy of Food Bank of Delaware)

Students at the Food Bank of Delaware Culinary School learned to make donuts from scratch at the hands of champion pastry chef Dru Tevis recently. Tevis, corporate pastry chef at SoDel Concepts, demonstrated how to create taste-tempting treats while answering questions from students. In addition, Tevis provided students with opportunities to handle the dough, fry the donuts and finish them with a variety of frostings before sampling.

Tevis, a Delaware coastal-area resident, took home the $25,000 grand prize from the 2022 Food Network’s Holiday Baking Championship. He also shared his experiences from that competition with the students.

The Food Bank of Delaware’s Culinary Schools, one in Milford and one in Newark, offer a 14-week daytime culinary training program. Student tuition and supplies are paid through grants and generous donations. The training includes 12 weeks of on-site classroom and kitchen instruction, including the opportunity to complete ServSafe certification. The final two weeks are dedicated to a two-week paid internship, usually leading to employment in the culinary industry.

Students in this class will graduate in April. The next class starts May 15 in Newark and September 11 in Milford. A new 12-week training program for adults with disabilities will be introduced at the Milford facility starting on April 10. For young adults interested in learning more about the culinary field, a four-week introductory Summer Culinary Exploration Program will be offered to teens and young adults with disabilities starting in July at the Milford facility.

To learn about the Food Bank of Delaware’s culinary training opportunities at the Milford branch, visit www.fbd.org/delawarefoodworks or contact Michelle Cephas at [email protected] or 302-424-3301, extension 107.