The Dignity Kitchen Training Program teaches culinary arts skills that participants can apply to real-world food service employment while gaining general job readiness and other life skills.
Upon completion of the program participants will possess kitchen prep and management competence, and earn safe food handling certifications.
Sara Anderson: Director of Culinary Operation YW3CA
Chef Sara Anderson comes to us with over 20 years of experience in the food service industry. A 1998 graduate of the Culinary Institute of America in Hyde Park, New York, Sara has worked every position in the kitchen through the years. As a new culinary school graduate, Sara worked in the New York City food scene for several years. First working for Roy Yamaguchi, and then hired as a sous chef at AZ working under Patricia Yeo, Sara honed her skills in Asian fusion cuisine, and helped earn AZ a 4-star review from the New York Times. After starting a family and moving to the Philadelphia area, Sara worked for the Upper Merion area school district for 10 years, reinventing the scope of cafeteria food, modernizing the menus, and training staff. When it was time for change Sara came on board at YW3CA, first managing and developing the food program for the Pottstown childcare center and now leading the Dignity Kitchen with the development of the in-house café, contract meals, and assisting with the workforce culinary program. Outside of work, you will find Sara hiking, fishing, and gardening with her children.
Chef Kris C. Prieto: Culinary Instructor YW3CA
Chef Kris C. Prieto is the culinary education curriculum developer and instructor. She is an honors graduate from The Restaurant School at Walnut Hill Collage and has over twenty years of experience as a chef trained in a wide range of cuisines. She has experience in many settings, including fine dining and specialized cuisines. Kris got her start in Pennsylvania, but then moved to Hawaii and New Mexico and now she is back. Kris has successfully run two of her own businesses, a café and catering and held positions as executive and pastry chef. Cooking is her passion, and she loves to try new things and deconstruct the classics. Mostly, she loves to pass her knowledge on to others. Chef Prieto’s wish before hanging up her knives, was to teach and inspire other enthusiasts. She looks forward to giving her all to the new culinary program for the YW3CA. In her spare time if Kris is not cooking, she is working in her small herb garden and making all-natural skin care.
NOCTI is the leading provider of industry credentials and resources for career and technical education (CTE) programs across the nation. With over 50 years of experience, NOCTI is a pioneer in creating customized and standardized credentialing solutions and is a valuable partner in the CTE community’s efforts to improve America’s workforce. Our products and services have expanded beyond cutting-edge credentials to include classroom materials for credential preparation, tools for data usage, delivery of national certification exams, customized reporting, and professional development.
As the premier provider of educational resources, materials and programs to help attract and develop a strong industry workforce, ServSafe has been the restaurant industry’s leading association since 1919 and, together with the National Restaurant Association Education Foundation, our goal is to lead America’s restaurant industry into a new era of prosperity, prominence, & participation, enhancing the quality of life for all we serve.
AmeriCorps DAWN -Dignified Advancement, Workforce Navigation
AmeriCorps DAWN is an individualized approach which provides wrap-around social services support to disadvantaged adults and opportunity youth in the Pottstown and Norristown regions. The goal of this program is to increase employability (job placement, job skills development, reducing barriers to employment, etc.) and to assist clients in reaching self-sufficiency.