ORLANDO, Fla. – One of the biggest obstacles to landing a job or changing careers for many adults is the lack of experience.
But a unique culinary program at Second Harvest Food Bank of Central Florida is making a difference, empowering individuals with skills and a pathway to meaningful work in the food industry.
For Jeremy Cooper, a cook at Orlando’s Hilton Resort, this program has been life-changing. After years of uncertain jobs and personal hardships, Cooper is now thriving in a career that he loves.
“It’s not a job, it’s a career,” said Cooper, who beams with pride as he speaks of his culinary journey. “When I put on my chef’s jacket, people just call me ‘chef,’ and I love it.”
His passion for cooking is apparent as he preps ingredients for a hearty vegetable soup at his prep station inside one of Hilton’s kitchens. But it wasn’t always this way.
Once struggling to find stable work and battling personal loss and health issues, Cooper found a lifeline when he joined the Second Harvest Culinary Training Program, a free 16-week program designed to teach culinary skills and help break barriers to employment.
The program, which partners with major hospitality employers like Hilton, Universal Orlando, Disney and Rosen Hotels and Resorts offers hands-on training, mentorship and even job placements, setting graduates up for full-time careers in the food industry.
Hilton’s executive chef, David Scalise, highlights Cooper’s inspiring journey, noting how he has excelled through various stages of Hilton’s kitchens.
“Jeremy came in with such energy and eagerness to learn. Now, he’s a vital part of our team, thriving in every task,” Scalise shared.
Cooper’s role has expanded from banquets to different restaurant kitchens at Hilton, and he is determined to continue growing.
“The sky is the limit here. I can be whatever I want to be,” Cooper said. “The only thing I have to do is stay focused, continue to work hard and be humble.”
Since the partnership with Second Harvest began, Hilton has hired multiple graduates from the program, and Scalise expects to welcome more.
At Universal Orlando, Second Harvest graduates are celebrated for their skills and commitment, with 16 culinary positions filled by program alumni this year alone.
Culinary Training Program Manager Keonna Yearwood-Branch explains that the program is designed for anyone facing employment barriers.
“Whether it’s a lack of skills or challenges like transportation, we work to remove those barriers and provide a path to meaningful employment.”
Beyond the skills, Yearwood-Branch emphasizes the confidence that students gain, seeing it as “one of the most rewarding parts of their journey.”
Chef Jens Dahlmann of Universal Orlando, a program volunteer, shares that “culinary is a craft best learned hands-on,” and he finds fulfillment in mentoring new talent. He values the opportunity to help shape future chefs and culinarians, who may one day work alongside him at Universal.
For Cooper, the journey has not only provided a stable career but also impacted his family, with his children taking pride in his role.
“They tell everybody at school, my dad’s a chef,” he said with a smile.
Cooper’s future goals? To continue moving up, stay focused, and ultimately give back, helping others find the same opportunities that he has.
Second Harvest leaders are preparing to celebrate the program’s 500th graduate.
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