Groundwork Kitchen Launches Culinary Training Program, In-Person Dining Starts Next Week
Groundwork Kitchen, a $10-million, 14,000 sq. ft. culinary arts training center, restaurant, and carryout shop at 925 Washington Blvd. in Pigtown, welcomed its first cohort of students on Monday. Groundwork Kitchen’s carryout shop opened in July and the sit-down restaurant will open on October 13th.
Groundwork Kitchen is a project by Paul’s Place which as been a part of the Pigtown community for 36 years.
“Today marks an exciting chapter for the students who will walk through our doors,” said William McLennan, executive director of Paul’s Place, in a press release. “We celebrate this new beginning and look ahead with anticipation to their graduation when they will be able to support Baltimore’s hospitality industry and economy.”
Culinary arts students aged “18 to 80” will learn front-of-house and back-of-house skills from Groundwork Kitchen’s staff, including Shavonya Bracken who will serve as the training chef.
The students will partake in the free 12-week program, which is operated by Paul’s Place and founded on the nation-wide initiative of FareStart’s Catalyst Kitchens.
Groundwork Kitchen “utilizes four integral program components: culinary skills training, life skills training, hands-on experience, and individualized case management support and coaching throughout training, job placement, and for six months after graduation.” Upon graduation, all students will earn ServSafe certifications.
“We had an incredibly successful initial recruitment period in which we had nearly 100 applicants,” said Ellen Levy, Groundwork Kitchen program director, in press release. Levy oversees recruitment, case management services, and job placement and retention services for the training program.
“It reinforced to us that there is a real interest and need for a workforce development program like this. At the same time and equally as important to fulfilling our mission is the restaurant, and with the onboarding of this first cohort, we’re ready to welcome diners for the first time!,” said Levy.
Beginning October 13th, Groundwork Kitchen’s dining room will be open Wednesday through Saturday from 1130am to 8pm and Sundays from 9am to 3pm. Carryout will be available Wednesday through Sunday from 9am to 5pm. Catering will be available Tuesday through Sunday.
Groundwork Kitchen has a seating capacity of 100.
The American fare menu at at Groundwork Kitchen is being developed by Executive Chef Kimberly Triplett.
Photos below courtesy of Groundwork Kitchen
About the Author: Kevin Lynch
Founder and Publisher of SouthBmore.com, longtime resident of South Baltimore, and a graduate of Towson University. Diehard Ravens and O's fan, father of three, amateur pizza chef, skateboarder, and "bar food" foodie. Email me at Kevin@InceptMM.com and follow me on Twitter at @SoBoKevin.
