Peer-Led Center Relies on Volunteers 

Eva's Village Recovery Center serves as a safe haven in the community for individuals in various stages of recovery. The Center offers supportive services ranging from individual coaching and group meetings, to workshops and social activities, seven days a week. The peer-led Center was the first of its kind in New Jersey and relies entirely on volunteers to lead the services and activities that help those in recovery stay on track.

Ernesto's journey at the Recovery Center began in 2009 when it opened, making him one of their longest-serving volunteers. He was in outpatient care at Eva's Village when he began volunteering there as a janitor. His continued involvement today exemplifies the Recovery Center's mission to foster long term-recovery by restoring physical, emotional, relational, and spiritual health.

Volunteers Find Creative Ways to Give Back

Ernesto has earned the trust of his peers and the staff; he feels a strong sense of community and belonging at the Center. He is proud that he has helped to realize and promote the vision of the Recovery Center as it has grown. His personal goals and advice to others who are thinking about volunteering at the Center reflect its message: "Try not to deviate - Keep connected - Try to be a beacon for others - Get involved - Enjoy the journey!"

For more information about the Recovery Center's programs and services, visit their webpage.

A panel of graduates and industry professionals recently shared insights and personal experiences with the sixth class of The Culinary School at Eva's Village in a discussion entitled "What to Expect in the Food Service Industry." The panel was one of a series of activities designed to foster resiliency and student success. This is a collaboration with the Northeast Resiliency Consortium (NRC) & Passaic County Community College (PCCC). Chefs Amar McCutcheon and Chandora Leach, both Culinary School alumni, joined industry executives on the panel, which included Executive Chef Director, Darryl Dela Cruz of The Culinary School at Eva's Village; Chef James Hornes, PCCC's Director of Food Service; and Montclair State University's Catering Executive Chef Kendria Jackman-Oakley.

Panel Shares Tips for Success

Chefs McCutcheon and Leach shared an insiders' view of the food service industry. They spoke candidly about the differences between cooking in a classroom lab compared to a professional setting, and how they met and overcame personal barriers. Chef Leach spoke of the importance of resiliency and focus. Chef McCutcheon relied on determination and grit to meet workplace challenges. Both alumni acknowledged the support and training they received and the success they have earned as they have worked to overcome obstacles on their journey to employment.

"Be thankful for the good days but be grateful for the bad days because those are the ones that keep pushing you to move forward." Chandora Leach, Culinary School  alumna employed at The Market Basket & Bennigan's.

"It's not what you do, it's how you do it. I knew I couldn't quit because I started here with nothing and today I have a whole lot. I have my pride."    Chef Amar McCutcheon, Culinary School alumnus employed at William Paterson University (Sodexo).

Executive Chef Kendria Jackman-Oakley encouraged students to plan ahead, to look for learning opportunities and to find ways to grow. "You never know who's watching you, who's paying attention, so walk into the kitchen prepared and ready. Find someone who's willing to teach you and take advantage of it," she advised. Chef James Hornes acknowledged that building a career in the food service industry requires hard work. "Whatever you choose to do will be hard. Even if you choose to sit at home and do nothing - that  will be hard too - so, why not do something you love? You determine your attitude," he counseled. Chef Hornes and Chef Jackman-Oakley each offered strategies to help women cope with and overcome obstacles often encountered this male-dominated field.

Partnership Supports Career Growth

The panel is one in a series of resiliency workshops designed to support and prepare The Culinary School students for future personal and professional experiences. Additional workshops offered in partnership with the Northeast Resiliency Consortium have focused on building resiliency: goal setting, stress management, and knowledge essential for student success and career readiness. These activities are designed to complement and support The Culinary School's curriculum by strengthening workplace readiness and student success.

PCCC is working with Chef Dela Cruz to implement a contextualized mathematics course for Culinary School students to better prepare them for both college and the workplace. This pipeline will offer students the skills they need to further their education and advance their careers. "Through this collaborative partnership we're offering individuals in our community opportunities for training that will lead to employment. The greater mission of the NRC at PCCC is not only to foster resiliency in our students, but also to build bridges and pathways, and access to higher education," explained Robin Wanner, PCCC Project Director for the Northeast Resiliency Program. "Graduates of The Culinary School at Eva's Village will have an opportunity to gain college credit on application to PCCC's programs in advanced culinary science and culinary arts, and to other pathways to higher education," she noted.

The Culinary School at Eva's Village provides job training and placement in the food industry through a six-month course focused on building tools and skills for a culinary career. The final module includes a 4-week industry internship with post-internship placement services. An open house will be held on March 10 to recruit for the June 2016 class. Tuition assistance is available. In addition to grant funding, The Culinary School is grateful to the many business and individual donors, and to the numerous volunteers who support the program.