Recipe for Success
New Hampshire Food Bank's Recipe for Success Culinary Job Training Program is partnering with Lucia's Tavola Restaurant in Brookline, NH on April 16th, 2012 at 6:00 PM to host a fundraiser, Cooking for a Cause. This special evening will center around an exquisite 5-course menu prepared by Executive Chef/Owner Mark diCiccio and Head Chef Michelle Lugo. Organized by Southern New Hampshire University student, Solange Abreu, the evening will raise awareness about fighting hunger across New Hampshire. Proceeds will support the NH Food Bank. For more information about attending Cooking for a Cause, visit http://www.eventbrite.com/event/3010264783.
Leading up to the event, local chefs are collaborating in a way that is sure to bring awareness about hunger and spread the word about all of the community food programs sponsored by the New Hampshire Food Bank. Check www.facebook.com/nh.recipeforsuccess for further updates about this unforgettable experience.
The Culinary Job Training Program is an eight-week course designed for unemployed or underemployed individuals pursuing careers in the culinary industry. Students learn the fundamentals of working in a commercial kitchen through hands on experience and ServSafe coursework. Each student takes the ServSafe Manager's Certification exam, gains experience catering events, and serves thousands of community members through registered agencies of the NH Food Bank. More than 400 agencies depend on this production, and students demonstrate the wherewithal to accomplish these goals daily. What better way to give back to the community while job searching than providing food for hundreds of agencies? For more information, visit
"I enjoyed spending time with my oldest son, watching him try and enjoy new, healthy foods. He has discovered the joy in cooking and helping."
-Cooking Matters for Families, Winchester ACCESS
Cooking Matters®, a program of Share Our Strength, empowers families with the skills, knowledge, and confidence to prepare healthy and affordable meals. Our volunteers take a hands-on approach to educate those at risk of hunger and malnutrition about how to make better choices about the foods they eat. Results are not only seen in the classroom, but in the simple changes adults, children, and families make to lead healthier lives.
Spring and summer class series are right around the corner. Volunteer chefs, nutrition professionals, college interns, and support volunteers from across the state are the core of Cooking Matters. For more information about how to get involved, contact Becca Story,
Becca Story MS RD LD
Cooking Matters® Coordinator
603.669 9725 X 130