Food Bank of Delaware Celebrates Workforce Training Graduates in Milford

Graduates from the Food Bank of Delaware’s LOGIC manufacturing program and Culinary School were recognized during a Dec. 22 graduation ceremony in Milford. (Photo courtesy of Food Bank of Delaware.)

Twenty-one graduates from two Milford-based workforce development programs were recognized Dec. 22 during a graduation ceremony hosted by the Food Bank of Delaware, marking the completion of training in manufacturing and culinary arts.

Graduates from the Food Bank’s LOGIC manufacturing program and its Culinary School were celebrated during the event, which drew more than 100 family members, friends and supporters. The ceremony featured remarks from instructors, graduates and a keynote address highlighting the challenges many participants overcame to complete the programs.

Kristen Zircadoolas, a LOGIC alumna, delivered the keynote, sharing how the COVID-19 pandemic disrupted her career in manufacturing and forced a series of professional pivots after her job in New York City came to an abrupt end.

“Needing help is not failure,” Zircadoolas said. “I had to pivot again to reinvent myself.”

After returning to Delaware to be closer to family, Zircadoolas said she learned about the LOGIC program at a job fair at the Dover Library. Though initially hesitant, she said the program ultimately provided a pathway back into manufacturing.

“I started to take the process seriously,” she said. “I began to appreciate how much community mattered.”

Zircadoolas now works as a Maintenance Planner Technician at Kraft Heinz in Dover. She encouraged graduates to remain open to change and continue moving forward.

“Stay open and take the next step forward, even when the path isn’t clear,” she said.

Six of the eight LOGIC graduates were present to receive certificates, which were presented by Workforce Training Program Coordinator Trudy Pechin and Operations Instructor Ed Simpson.

“Hands-on training is a must,” Pechin said. “It takes a village.”

Simpson praised the group’s collaboration throughout the program.

“They came together to help each other while working toward their goals and confidence,” he said.

Graduate DeAngelo McGlotten addressed attendees, reflecting on perseverance through the program.

“This time, it’s not how you start — it’s how you finish,” he said.

LOGIC graduates included Zebulah Hurd, Brenna Lawson, Gabriel Lenoir, DeAngelo McGlotten, Sarah Salgado, EnRico Stratton-Bey, Timothy Vicks and Travon Wright.

Graduates from the Food Bank of Delaware’s Culinary School were also recognized during the ceremony. Certificates were presented by Executive Chef Tim Hunter, Chef Tish Badamshin and Workforce Training Program Coordinator Ochia Cropper.

Chef Hunter emphasized resilience and mutual support.

“We all need help sometimes,” he said.

Several culinary graduates spoke about their experiences in the program.

“This has opened a new set of doors,” said De’Angelo Bagwell.

“This has been an awesome opportunity,” said Kanika Dukes-Hazzard.

“There is so much to learn here,” said Antoine “AJ” Johnson.

Graduate Corey “Ariell” German, speaking through deaf interpreters, highlighted the program’s inclusive environment.

“Everyone was willing to work with me as a teammate,” German said.

Culinary School graduates included Bryauna Atkins, De’Angelo Bagwell, Charlyssia Batson, Charles Craft, Kanika Dukes-Hazzard, Aline Ellis, Lailah Farrington, Corey (Ariell) German, Tiffany Harden, Jeff Holleger, Antoine Johnson, Henry Pereira and Shakima Wise.

The ceremony concluded with a lunch prepared by culinary graduates, featuring dishes created for their final kitchen exam, including blackened pork, Cajun catfish, fried cod, eggplant parmesan, vegetables, salads, desserts, and smoked salmon pizza and sushi.

The Food Bank of Delaware plans to begin its next round of workforce training classes in January. More information about available programs and the application process can be found at fbd.org/delawarefoodworks.