The Culinary Arts are essential in fighting hunger and feeding hope at Second Harvest Food Bank of Central Florida.
In multiple ways, the food bank’s programs heavily involve culinary work, emphasize the importance of good nutrition and demonstrate building community through food.
The Food Bank’s Culinary Training, Medically Tailored Meals and childhood hunger programs, along with Plate Above Catering all contribute to supporting neighbors facing hunger.
Join Second Harvest during Culinary Arts Month, in celebrating and elevating the many ways that the culinary arts make an impact for kids, families and seniors across Central Florida.
Laura Scully
As Chef de Cuisine at Mercy Kitchen, Laura designs the menus and manages the preparation of meals for children’s and senior nutrition programs.
“At Mercy Kitchen, I believe we fight hunger one meal at a time,” Laura said. “People may not know who I am or what I do, but I love that I am helping others, and that makes me feel good.”
Her team prepares and distributes healthy, balanced meals to children and seniors every day. For example, Mercy Kitchen prepares the twice-daily meals served at 60 Central Florida Summer Break Spots.
“During the school year, we keep tummies full so students can be more focused to learn,” she said. “During the summer, we fill tummies at day camps and summer school. Sometimes these meals are the only ones the child receives during the day. We also assemble produce and nonperishable grocery boxes to send to veterans, seniors, new mothers, feeding partners and more. No matter the hardship, we are here to help.”
Laura said her passion is teaching people the culinary arts and encouraging them to cook new things.
“Have you ever thought of placing your spaghetti in a bowl instead of a plate? That’s culinary arts,” she said. “Have you ever tried cooking something new? That’s culinary arts. That favorite restaurant you have, that cooks that one special dish you love just the right way, making you close your eyes for just a second so you can enjoy the flavors that hit your tongue? That’s culinary arts. I love providing a meal for a child that is full of color, texture and taste. Who knows when I’ve just fed and inspired the next ‘Top Chef’?”
Terri Belle
As the Medically Tailored Meals Production Coordinator, Terri oversees the preparation and packing of meals for neighbors with dietary and nutrition needs related to the management of chronic health conditions.
The Medically Tailored Meals (MTM) program aims to help people experiencing food insecurity and managing at least one severe illness improve their health outcomes through food. Food insecurity not only increases the risk of someone developing health issues but can also worsen the complex challenges of managing a chronic illness.
Terri cooks, packages and labels the meals, organizes the freezer, performs inventory and prepares boxes for delivery. She also helps the MTM staff with menu selection, recipe development and ensuring the nutritional content meets the correct diet.
“To say that this job makes me happy is an understatement,” Terri said. “I love that I am contributing to fighting hunger in Central Florida by helping provide nutritious meals.”
Terri also assists with the school meal programs, packing nonperishable grocery boxes and fresh produce boxes for distribution throughout Central Florida.
“To help feed the community is very powerful and humbling,” she said.
Terri has worked in Central Florida kitchens for 34 years, including a local fine-dining restaurant and one of the area’s most prominent sports and entertainment venues. She has two degrees in culinary arts.
“There is so much more to culinary arts than just cooking,” Terri said. “It is a whole community of food service. To me, culinary arts are a large puzzle. It looks good when all the pieces are assembled in the right places, in the right order.”
Jill Holland
Jill is the General Manager and Executive Chef for Plate Above Catering, the exclusive caterer of Second Harvest Food Bank of Central Florida.
She started at the food bank as a Chef Instructor shortly after the Culinary Training Program began and soon became the head chef for catering.
“I have been building and growing the catering team and business ever since then,” Jill said.
The full-service commercial catering company is also a social enterprise.
“All of the proceeds from Plate Above Catering help fund a portion of the Culinary Training Program,” she explained. “We also work out of the same kitchen, so the students can watch the Catering team working in real time. So, the fighting hunger is two-fold — helping to fund the program and leading the students by example on ‘real world’ events.”
She said being a part of the vibrant Central Florida culinary scene is inspiring and humbling.
“This area is ever-growing, ever-changing, and yet there are strong, vibrant roots of tradition,” Jill said. “We are in a hospitality epicenter. Each and every day, there is a wealth of opportunities for the culinary arts to be celebrated by caterers, private chefs, food trucks, small-business restaurants, large and small chains, hotels and theme parks putting their best foot forward and bringing delight and awe to their clients. That is what my team and I strive for with Plate Above Catering.”
Israel Santiago
As Chef Instructor for the food bank’s Culinary Training Program, Israel “Izzy” Santiago’s classroom is the kitchen.
He recruits and trains students, emphasizing culinary skills, safety and managing the industry’s challenges.
From a dishwasher to a regional chef, Izzy has extensive experience in the Orlando culinary industry, including working at theme park resorts and opening celebrity-owned restaurants. But he said he remembers the realization 12 years ago that teaching was what he was meant to do.
“The minute after I started my first class, I said to myself, ‘I was born to do this, to share,” he said.
Izzy said he considers it a privilege to work with the students, be a part of the community, change mindsets and teach culinary and life skills.
“It is really shocking to me how much impact a chef could have just by following and doing his job,” he said. “There are people out there struggling, going through things in life, and I can make a difference by feeding them. I can make a difference by helping them.”
He said culinary arts programs play a vital role in the community.
“Because it nourishes more than just the body, they feed culture, connection and opportunities,” Izzy said. “We’ve got to feed the community. We’ve got to be there with them. Sometimes we’ve got to pick the fruit and vegetables. Sometimes we’ve got to cook them up. Our role is not just to teach the students and also the community, but also to have them understand that food is important. It’s important to have that hot meal. And to me, it is a great honor to be part of that.”
