ORLANDO, Fla. – At Valencia College’s School of Culinary Arts, the kitchen was alive with energy and the scent of freshly made pancakes, waffles, and frittatas.
It was more than just another day in the kitchen, it was the culmination of an 18-month journey for a group of students from the nonprofit Home of Bright Choices, who were celebrating the completion of their basic culinary skills course.
The students, all of whom have cognitive disabilities, gathered in the professional kitchen with Chef Ken Bourgoin, their dedicated instructor since the beginning of the pilot program.
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The final class focused on preparing a classic breakfast spread: pancakes, waffles, and frittatas-each requiring specific techniques and attention to detail.
Chef Bourgoin led the students through the process step-by-step, explaining the differences between pancake and waffle batter.
“Did you know that pancake batter really can be used as waffle batter and vice versa?” he asked the class as they whisked, mixed, and measured.
The room buzzed with focus and excitement as students carefully flipped pancakes, monitored the sizzle of vegetables, and layered them into the egg mixture for frittatas.
“Remember,” Chef Bourgoin reminded them. “The baking powder in pancake batter is double-acting. It creates gas with moisture first, and then with heat.”
His hands-on teaching style helped the students build confidence in their techniques.
The student’s growth over the last year and a half was evident. When they started, many students were unsure about handling a knife. Now, they were confidently working with complex recipes and professional-grade equipment.
Karina Rodriguez, whose daughter Samantha was one of the graduating students, reflected on her daughter’s transformation.
“She was scared to even hold a knife before this program,” Rodriguez said. “Now she’s cutting vegetables, flipping pancakes, and cooking meals at home without any help.”
For Samantha, the culinary program has opened the door to a potential career in the food industry.
“She’s graduating this year and her goal is to find a job in a kitchen,” Rodriguez shared proudly.
Arlene Rhodenbeck, founder of Home of Bright Choices, stood proudly at the back of the room as the students worked together.
“I’m very proud of all of them,” Rhodenbeck said. “They’ve come a long way and shown that with the right support and opportunity, those with cognitive disabilities can thrive and contribute to their communities.”
Chef Bourgoin also reflected on the students’ progress.
“When we started, we were making a seven-layer dip because I didn’t know what their skill level was,” he admitted. “They’re much further ahead than they used to be.”
After the cooking was done, it was time to sit down and enjoy the meal.
“They did amazing,” Bourgoin said. “This is such a great finish to a celebration tonight. I’m preparing the idea of having them go into a more advanced course.”
Finally, it was time for the ceremony.
Each student was called up to receive a certificate of completion bearing the Valencia College logo, a symbol of their hard work and achievement.
Shannon, Michael, Isabel, Samantha, and their classmates beamed with pride as they accepted their certificates amid applause from their peers and families.
Chef Bourgoin closed the night with a few parting words.
“This is just the beginning,” he told the students. “The skills you’ve learned here can serve you for life-whether you choose to work in the food industry or just enjoy cooking at home. You’ve all earned this moment.”
As the students walked away from the kitchen that night, they left not only with new culinary skills but also with confidence, independence, and the knowledge that they could create something special with their own hands.
Most will be starting a basic baking and pastry course in a few weeks.