Re: Culinary course gives homeless & jobless a start FWD

Coalition on Homelessness, SF (
Sat, 25 Dec 1999 23:32:24 -0800

so now they want us to expect to be piss-tested to work at dead-end 
prep-cook jobs?  now THAT'S a great reason all of us to smoke a rock!

why don't we put all the United Way / Personal Responsibility Act 
social controllers like these plump fascists on our MENU? that way 
the only "soft skills" involved would be based on how easily we 
digested them.

and weren't these restaurant association pissants the same ones who 
balked at da Prez's suggestion that they don't throw all that food 
away and instead feed America's teeming ranks of hungry people?

or, as in the case in the city of st francis - where mcdonald's slaps 
a SERIOUS padlock on their dumpsters - members of anti homeless 
business and merchant groups put out unlocked dumpsters, with about a 
gallon of bleach poured upon anything edible.

we will not be erased by a cynical political mandates aimed to 
disinfect society

personally, i wouldn't piss in in Bob Brassard's MOUTH if he were 
dying of thirst


>FWD  Associated Press - AP Wire Service - Dec 23, 1999 01:12
>KANSAS CITY, Mo. (AP) _ Forget burger and fries. The epicurean
>fare typical of this culinary course is far more sophisticated, and
>the expectations of its students, very high.
>Five students will graduate today from Culinary Cornerstones, a
>free, 12-week career development program aimed at the unemployed,
>the underemployed and the homeless.
>The students, the program's first graduates, are either living
>with relatives or in transitional housing.
>``We wanted a program that would feed the total person _ mind,
>body and soul,'' said Jane Tally, executive director, ``and the
>outcome was this training program.''
>The curriculum is similar to that of a traditional culinary
>school and is the only career development program endorsed by the
>Greater Kansas City Restaurant Association.
>The training is intensive, said Mike Osadchey, a student who has
>landed a job with a major restaurant chain.
>``The program was excellent and covered a lot of ground in a
>short amount of time. Now we are ready to be employed, because we
>all understand the basics and have the necessary techniques,''
>Osadchey said.
>Students learned to prepare fine foods _ no burgers or fries.
>The graduation menu consisted of bourbon roast turkey, roast leg of
>venison and fried shrimp diaoble.
>All the graduating students have jobs lined up and have received
>certification from the National Restaurant Association as well as a
>licensed nutritionist.
>Student Ricky Lewis said the program helped get his life back on
>He saw a notice about the program while dining at the Kansas
>City Community Kitchen one day, and decided to check it out.
>``I am glad I did because I was feeling down and this program
>inspired me,'' he said.
>Besides learning culinary skills, the students are taught life
>skills, said Bob Brassard, program director and a certified
>executive chef.
>``Getting a job is not good enough,'' Brassard said. ``The
>students need to have a balance in their professional and private
>lives. We teach them stress management, time management and how to
>deal with conflicts. The first 12 weeks of their new jobs will be
>like an internship period and we will also mentor the students for
>two years after graduation.''
>While in the program, the students receive a $25 per week
>stipend and tokens for transportation.
>``All we ask is for them to be drug- and alcohol-free and come
>to class every day,'' Brassard said. ``And we do conduct random
>drug and alcohol tests during the program. Their payment to us is
>their daily effort.''
>AP-CS-12-23-99 0212EST
>Received  Id AP99357DA1DB634 on Dec 23 1999 07:24
>**In accordance with Title 17 U.S.C. section 107, this material
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