At a ceremony in Arlington Thursday evening, ten students graduated from La Cocina, a bilingual culinary school for the unemployed or underemployed.
The culinary job training program holds classes for 12 weeks. The students then complete a four week paid internship at different hotels and restaurants.
The majority of students, 85 percent, graduate with a job at a local restaurant or hotel. Employers of program graduates include Washington’s Sfoglina restaurant, National Harbor’s MGM Casino and supermarket chain Wegmans. La Cocina has a partnership with 30 businesses, which take on program graduates.
Current La Cocina students are all Latino immigrants from across Central and South America. The program is hoping to soon expand its student body to include refugees, military veterans, and non-Latino immigrants.
This graduation marks almost 100 program graduates over 11 graduating classes since its inception in 2014. Patricia Funegra, La Cocina’s founder and CEO, was inspired after volunteering in 2012 at DC Central Kitchen, which trains low-income people for cooking careers.
“I just fell in love with the model and how the program was transforming lives, but at the same time I thought, ‘Oh my god Latinos are already in kitchens and they are not receiving this training,” said Funegra.
The graduates receive three certificates degrees after completing the program — in culinary arts workforce development from Northern Virginia Community College, in food safety from the National Restaurant Association, and in food allergy prevention.
Students walked into their graduation ceremony at Ballston’s Mount Olivet Methodist Church to Pharrell’s “Happy” before listening to speeches that touched on the importance of hard work and perseverance.
“It wasn’t easy for you to get here,” said Daniela Hurtado, La Cocina’s program manager. “Each of you had a goal, each of you had a vision, and you gave it your best.”
One graduate, Jose Cordova, originally from Peru, shared his experience at La Cocina during the ceremony.
“Standing up every morning and coming here was hard,” he said. “But we [did not] give excuses and we are not to give it now nor ever.”
For Cordova, who will be working at Crystal City’s Hyatt Regency hotel, the classroom became his home and the professors were like family.
Another graduate, Luisa Gil, who was born in Honduras but immigrated to the United States nine months ago, feels very connected to the other students in the program. She told ARLnow.com that she’s excited to start a new challenge as a Sfoglina chef.
“Everyday I have to learn many, many things. I have to be at the same level as my coworkers, improving my skills and learning or discovering new ingredients and techniques,” Gil said.
The ceremony concluded with a reception of American, Mexican and Peruvian food made by the 12th class in the program. Throughout the program, as food is prepared and graded, it is boxed up and donated to shelters and affordable housing units.
“It’s kind of a circle of sustainability using those resources to feed our neighbors in need,” said Funegra.
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