No matter which FoodWorks location you choose to attend, you’ll get to learn how to use professional equipment—Garland stoves, Thermo-Kool blast chillers, Delfield refrigerators/freezers, ConvoTherm combi ovens, RobotCoupe food processors, Frymaster deep fryers, Alto-Shaam smokers, and more—as found in the restaurants, venues, and institutions that you’ll work in as a FoodWorks graduate.
Founded at Maryland Food bank headquarters in Halethorpe, students start their new culinary careers in the Charles T. Bauer Community Kitchen. And since 2010, more than 300 eager students got a fresh start in this original FoodWorks training location.
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Our newest partnership at Wor-Wic Community College (WWCC) in Salisbury gives residents “across the bridge” the opportunity to transform themselves into professional chefs throughout 12 intensive weeks in the school’s commercial kitchen setting.
Get DirectionsFoodWorks’ instructors are expertly trained, working chefs
Learn on the same equipment you’ll use professionally
On-line learning reinforces in-kitchen technique
