MLK Center farm-to-table food program
Jose Alvarez, who is the director of the kitchen and vocational program, manages 15 to 20 students per week.
They learn professional food service skills through class, and catering assignments.
He said that he has seen many past students graduate to lead careers in the food industry.
But, he believes simply observing kids’ horizons widening has been the most rewarding.
“They’re real proud of the food they’ve prepared and they talk about it, and their friends listen. They try something new, and they’re surprised. They’re like, ‘Wow! This is good!’”