Culinary School is Back!

For the third year in a row, Stone Soup Culinary Institute is welcoming a new cohort of students to learn the fundamentals of cooking, gain on-the-job kitchen experience, and earn their ServSafe Manager and Food Handler certificates!

Almost 50 people applied to the Institute, and we are thrilled to welcome eight into this year's cohort.

The 12-week program is led by a dedicated duo of Chef Instructors.

Brandon Shantie has worked in all aspects of the restaurant industry from Tex-Mex to Bistro, fast food to fine dining. This is his third year as an instructor at the Culinary Institute. High-volume high-quality food was his specialty, but he is now more interested in the convergence of food and human justice work.

Michael Hulburt is new to Stone Soup, but he has worked in the food service industry for over twenty years. In addition to conventional restaurant kitchen work, he has managed food systems for boarding schools, summer camps, and theater companies. He is inspired by native and traditional cooking techniques, and exploring the relationship between historical food and foraging practices.

The students are in good hands!