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Triad Community Kitchen Graduates Two Classes



By Staff


makisha armstrong; chef dennie veasey, chef instructor; rod pridgen

On Friday, April 10, 2015, the Triad Community Kitchen Culinary (TCK) culinary training program held a combined graduation ceremony for the CC25 and CC26 classes. Makisha Armstrong and Rod Pridgen, both of Winston-Salem, graduated from CC25.

The graduating members of CC26 were Henry Amos, Walter Hauser, Jeremy Hurt, Ronald Pennix, Yolunda Smith and Yolanda Stewart, all of Winston-Salem. Each graduate received a certificate and a set of chef’s knives to begin their culinary careers. In addition, Ms. Armstrong and Mr. Pennix were each nominated by their peers as “Most Outstanding Classmate.”

Each TCK culinary program session meets for 13 weeks and includes certification in ServSafe® sanitation, basic culinary and baking skills, knife skills, kitchen safety, mass food and catering production and a one-week internship with a local food service organization. Including the students in CC25 and CC26, the program has now graduated 488 students.

Triad Community Kitchen is a program of Second Harvest Food Bank of Northwest NC and operates under the direction of Chef Jeff Bacon, an ACF Certified Executive Chef and member of the American Academy of Chefs.

Applications are now open for Triad Community Kitchen’s CC31 class, which will begin on May 27, 2015. Applicants must be 18 years of age and unemployed or underemployed. To apply, contact Forsyth Technical Community College West Campus at 336/761-1022 or Goodwill Industries of Northwest NC at 336/725-1203. More information about the application process can be found HERE.


jeremy hurt; walter hauser; ronald pennix; henry amos; yolanda stewart; chef dennie veasey, chef instructor

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