Recipe for Change

Facing unemployment in a bad economy, a single mother switches careers to have a secure job doing what she loves

Gift Supports Expansion of New Milford Community Culinary School to Provide Job Training for Food Industry & Meals for Local Food Bank

CCF Grant: $30,000

After being laid off twice from two global manufacturing companies, 53-year old Noreen Ong said to herself, “It’s time for a change.”

Looking for a job in a tough economy with skills that had nowhere to go in the greater New Milford area, Noreen decided to take her love of cooking and make it into a new career.

Her friend, Lenore Carta, was behind Noreen 100 percent. “Noreen is a single mom of two boys, like me,” said Lenore. “We need to have steady work to keep a roof over our heads.”

While searching online for a program that would help her earn her sanitation certification, Noreen found the New Milford Community Culinary School. “I knew this was the program that would benefit me and my career,” she said.

Students learn mid-level culinary skills, knife skills, kitchen safety and earn their sanitation certification. They prepare food everyday in class. In 2008, students provided more than 7,500 meals to the New Milford Food Bank. Income from their catering service earned $23,000 for the school which also relies on funding from several donors.
 
“The Connecticut Community Foundation was the first funder to take a chance on our program,” said co-founder, Dawn Hammacott. The Foundation’s $20,000 grant this year helped to support expansion of the school’s successful first year pilot program.

Dawn serves as director of the culinary program. A graduate of the Culinary Institute of America, she established the school in August 2007 with Peg Molina, LCSW, director of Social Services in New Milford.

Dawn had recently closed the bakery she had owned for thirteen years in New Milford. While volunteering at the food bank, she and Peg recognized the need for job training in their town.

“Peg and I had an ‘Aha’ moment,” jokes Dawn. “People in the food industry are always looking for trained professionals.”

Dawn works with fellow instructor Blythe Roberts who graduated from the French Culinary Institute in New York. Their students have ranged in age from 18-62 years old, and have included people who need a career change or job re-training, are recovering from drug or alcohol abuse, have a criminal record, or struggle with learning disabilities. There is one requirement to apply for the program – students must have an interest in cooking.    

In October 2008, Noreen graduated from the 12-week program and immediately started her new job as a dietary aide at Danbury Hospital. “This is a great opportunity for her,” commented Dawn.

“Getting a job at Danbury Hospital was my goal,” Noreen said proudly. “I feel I did the right thing for me.”