Restaurant work is tough. Hours are long. Margins are short.
We have some determined, talented people living in our city. They’ve got a dream, be it to find work in a thriving industry or maybe even open up their own place. And they intuitively get how a restaurant can be a beacon for a neighborhood, a place to find comfort— or try new things.
We’re here to help.
Our mission is twofold. We are both a Teaching Restaurant & Entrepreneur Incubator.
Everyone here is a student in OCC Workforce Development. This is our classroom.
In building this program we convened employers from across industry, from casual to fine dining. They told us they were desperate for good line cooks. They told us they would pay a living wage & move people up, particularly if they were fast, organized, dependable & had a solid foundation.
So we made a promise:
Build a curriculum that teaches what employers need most. Pair classroom time with real experience in a live restaurant. Keep students only until they can demonstrate full competency. Return to employers with great candidates.
We opened doors with the beautiful foods of Pakistan, brought to us by Sarah Robin of Lahore, nee Punjabi Girl.
Next up was Nancy Aye's Burma followed by Venus Likulumbi's memories of Savannah, tinged with family roots & recipes from Congo & the Philippines - you can check up on her progress at Yard Greens Catering right here.
Our next cuisine is a closely guarded secret, but it's awesome & you'll get to try it when we reopen July 17.