This month’s Eat Drink Triad segment on the Local Vibe highlights one of the Triad’s most impactful, yet often overlooked culinary organizations.Providence, the culinary training program operated by Second Harvest Food Bank of Northwest North Carolina, trains aspiring chefs, kitchen managers, and hospitality professionals while using food to serve the community. Students receive hands-on experience from chefs who have worked throughout the Triad restaurant industry. They help prepare meals that make a positive difference for families across the region. Featured content creator, Marissa Bolen visited Providence and had the chance to volunteer. She shared her impactful experience with the public. “I knew Providence was doing important work, but I had no idea just how much happens behind the scenes. They’re training future culinary professionals while preparing thousands of meals for children, seniors, and families throughout our community,” said Bolen “It was inspiring to see how much heart goes into every meal and every student who comes through the program.”Executive Chef, David Swing has been with Providence for two years and talked about the real difference the organization is making, and how proud he is to be a part of it. The two sat down with WXII 12’s Audrey Biesk to highlight the growing catering program at Providence and marking their 20th anniversary. “Providence began with Chef Jeff Bacon’s vision of using culinary education to create opportunity. Today, alongside Chef Charlie Sellars and an incredible team, we’ve expanded that vision through our culinary training program, community meal production, and catering services,” said Swing. “It’s rewarding to see graduates build careers throughout our local restaurant community while continuing to serve others.”Chef Swing encourages viewers to volunteer during the busy summer months and donate to the “Keep the Lunch Bell Ringing” campaign the rest of July. He also showcases several chef-inspired dishes prepared in studio.Click on the video player above to watch the full segment and see the Providence menu items:Smoke Duck ConfitPickled Blueberry Spring Roll Lamb Tartlet Root Beer BBQ Brisket Bao Bun with Chow Chow Tuna Poke with Watermelon Salad Duck Pastrami Crostini with Peach Jam Follow Eat Drink Triad on Facebook and Instagram as they continue highlighting the incredible people, restaurants, and organizations that make our local food community so special.
WINSTON-SALEM, N.C. —
This month’s Eat Drink Triad segment on the Local Vibe highlights one of the Triad’s most impactful, yet often overlooked culinary organizations.
Providence, the culinary training program operated by Second Harvest Food Bank of Northwest North Carolina, trains aspiring chefs, kitchen managers, and hospitality professionals while using food to serve the community. Students receive hands-on experience from chefs who have worked throughout the Triad restaurant industry. They help prepare meals that make a positive difference for families across the region.
Featured content creator, Marissa Bolen visited Providence and had the chance to volunteer. She shared her impactful experience with the public.
“I knew Providence was doing important work, but I had no idea just how much happens behind the scenes. They’re training future culinary professionals while preparing thousands of meals for children, seniors, and families throughout our community,” said Bolen “It was inspiring to see how much heart goes into every meal and every student who comes through the program.”
Executive Chef, David Swing has been with Providence for two years and talked about the real difference the organization is making, and how proud he is to be a part of it.
The two sat down with WXII 12’s Audrey Biesk to highlight the growing catering program at Providence and marking their 20th anniversary.
“Providence began with Chef Jeff Bacon’s vision of using culinary education to create opportunity. Today, alongside Chef Charlie Sellars and an incredible team, we’ve expanded that vision through our culinary training program, community meal production, and catering services,” said Swing. “It’s rewarding to see graduates build careers throughout our local restaurant community while continuing to serve others.”
Chef Swing encourages viewers to volunteer during the busy summer months and donate to the “Keep the Lunch Bell Ringing” campaign the rest of July. He also showcases several chef-inspired dishes prepared in studio.
Click on the video player above to watch the full segment and see the Providence menu items:
Smoke Duck ConfitPickled Blueberry Spring Roll Lamb Tartlet Root Beer BBQ Brisket Bao Bun with Chow Chow Tuna Poke with Watermelon Salad Duck Pastrami Crostini with Peach Jam
Follow Eat Drink Triad on Facebook and Instagram as they continue highlighting the incredible people, restaurants, and organizations that make our local food community so special.
Dining and Cooking