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MARCH 2018
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Apprenticeship Program: A Win-Win for Students and Community
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All apprentices have a history of barriers to employment advancement and at least six months' experience in the foodservice industry and are living at the poverty level.
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After launching FareStart's Foodservice Apprenticeship Program last summer, eight apprentices have successfully graduated from the program. The apprenticeships, which can last up to six months, are designed to equip low-income foodservice workers with the technical and professional skills needed to advance their careers from entry-level positions to middle-wage jobs that achieve economic security.
"Partnering with foodservice employers is key to the program's success," said Matt King, director of employment programs. "Often, employers may be short staffed or lack capacity or time to train people who demonstrate the potential and desire to move up the ladder.
This program benefits both the employers and workers by giving employees on-the-job experience practicing new skills, while working alongside industry professionals at FareStart's five South Lake Union eateries."
"The opportunity for us to grow is amazing. To be here on the front lines
as the pioneers of getting this off the ground is phenomenal."
- A recent graduate
Each apprentice receives classroom training and individualized career coaching that provides supportive feedback, as they acquire professional competencies ranging from accountability and dependability to working as a team. During training, they receive a stipend from FareStart.
Participants hear about the program in various ways. Darrell entered the program because his employer referred him. When restaurant chef/owner Megan Coombes learned Darrell was interested in becoming a restaurant cook, she told him about the apprenticeship program, which offers five options in its culinary track. During training, Darrell was able to continue working part-time at Altstadt and was promoted twice at Altstadt because of his new skills. Upon completion, they hired him full-time as their sous chef.
Vince
, a graduate of FareStart's Adult Culinary Program, had been working as a barista when he heard about the program. After completing the service track, he now works as a server at Goldfinch Tavern in the Four Seasons. Read his story in the Puget Sound Business Journal.
Beginning this month, FareStart launched an information session every first Monday for potential employers and apprentices to learn about the program. With new apprentices enrolling every month, the program continues to build. To get involved or for more information, visit farestart.org.
The Foodservice Apprentice Program is endorsed by the FareStart Employer Advisory Council and the Washington Hospitality Association. Read about it in the Washington Hospitality Association's blog.
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Chef Mason Brings Fast and Fresh to the Table
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FareStart Corporate Chef Wayne Johnson (left) with Community Table Chef Michael Mason.
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Chef Michael Mason shapes the menus at Community Table based on his experience growing up in a multi-cultural neighborhood.
It was there that Chef Mason learned about food's impact and how different cultures use grains, proteins, vegetables and sauces to build community. Today, he incorporates that understanding into the mix of global flavors that is found in the healthy bowls, salads and barbecue choices offered at FareStart's newest eateries. He emphasizes that food is what fuels people and it needs to start with good ingredients. Nearly every dish at Community Table is made from scratch rather than out of a box.
"By providing good, nutritious food to our customers,
they can function at their best.
They walk away not simply full, but satisfied."
- Chef Mason
Working alongside his staff and apprentices, Chef Mason shares his energy and enthusiasm about food. It's infectious. He encourages them to approach food in a whole new way, learning from each other. "Read a recipe like a book - learn how the ingredients build on each other and why certain flavors emerge. You're telling a story in the food you serve," he says. "Be curious."
His advice to apprentices is "Invest in yourself. Learn your craft. See what others are doing and discover the joy in food. It gives you value and, as a chef, you need to find that value and respect the food and what it does for people."
Chef Mason believes Community Table has an inherent responsibility to uphold good food values. Customers can always count on nutritious, quality food whether they choose jambalaya, a Marrakech Bowl, a Hacienda Salad or one of the new BBQ wraps on the menu.
Community Table is open to the public for lunch Monday through Friday from 11 a.m. to 2 p.m. and is located at 399 Fairview Avenue North in Seattle's South Lake Union neighborhood.
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Wedding Plans? Let Us Make it Memorable
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These newlyweds celebrated their marriage with lion dancers at Pacific Tower.
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Set the stage for your magical union with a venue that exceeds your expectations.
Whether you're looking for a place to host your wedding, engagement party, rehearsal dinner or post-wedding brunch, we'll make it effortless and an affair to remember.
We offer three unique venues, each with its own personality:
Relax as our team of experts and chefs at FareStart Catering handle every detail from food and music to decor, cakes and florists. We can also create themed, cultural or tea ceremonies that will make your wedding memorable and meaningful.
Dates are filling up, so contact us soon for availability or a tour. Call us at 206.267.7606 or email us.
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GUEST CHEF NIGHT
Every Thursday | 5:30 to 8 p.m. | FareStart Restaurant | 700 Virginia, Seattle
An acclaimed Seattle-area chef creates a three-course meal for $29.95
It's an opportunity for FareStart students to work with our region's finest chefs and a way for chefs
to give back to the community. All proceeds benefit FareStart's foodservice programs.
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March 15:
FARESTART - Chef Wayne Johnson
Menu
March 22:
RAY'S BOATHOUSE - Chef Paul Duncan
Menu
April 5:
THE CARLILE ROOM - Chef Dezi Bonow
Menu coming soon
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SIGN UP
to receive advance notice of our upcoming guest chefs.
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THANK YOU TO OUR GUEST CHEF NIGHT SPONSORS
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