Search
Close this search box.

CulinArt kicks off effort to assist visually impaired students in NYC

Top CulinArt culinarians recently held a Teaching Kitchen at the United Nations headquarters in New York City in collaboration with Lighthouse Guild, a not-for-profit organization that supports people who are visually impaired, and the New York City Department of Education’s Educational Vision Services program, which serves students who are blind and visually impaired.

About a dozen students participated in the Teaching Kitchen, in which Lindsey Romain, CulinArt’s executive chef at the UN, instructed the students on assembling personal pizzas. Each student was given the ingredients—dough, sauce, cheese, and toppings—and assisted by Peter Klein and Angie Peccini, director and assistant director of culinary development, as Romain talked the students through each step.

According to EVS, 70% of visually impaired students are unemployed and lack sufficient work-related skills upon graduating, due to a misunderstanding among employers of their ability to learn and fear of how to work and communicate with them. “One of our goals is to shine a light on this community and bring more awareness that will lead to more opportunities,” Klein says.

The event was the first step in a new partnership in which CulinArt, beginning next summer, will provide EVS students with six-week job assignments during which they will acquire valuable employment insight including dress code, hygiene, work schedule, and work ethic. Tasks will include stocking of coolers, refrigerators, and dry goods; cleaning (vacumming, mopping, wiping tables); dishwashing; and other duties.

The students also toured some of the cafés and kitchens at the UN.  “What a fantastic experience we all had today!” declared Jaydan Mitchell, manager of youth services for Lighthouse Guild. “It’s hard to imagine a more meaningful field trip for our pre-vocational program. Everything from the exciting destination, the behind-the-scenes experience, the hands-on creating, the emphasis on careers, and, of course, the personal touch each and every one of you contributed.”

“What a wonderful day we all had,” added Jeannine Hobbes, EVS instructor. “We are looking forward to collaborating and exposing more students to the wonderful world of food services, and beyond!”

“Working with the students left me with a warm feeling of accomplishment,” Romain added. “The students were so excited to make their own pizza. It was just so great to have the opportunity to expose these students to a new experience.”

According to Klein, CulinArt plans to hold similar events beginning this fall in order to encourage participation in the program and identify qualified candidates for placement in client facilities. “We started this program back in 2018 when my husband, a mobility orientation specialist, first brought my awareness to these students and their particular challenges in the workforce,” he said. “We had to pause the partnership due to COVID-19 and are extremely excited to resume and hopefully expand it in the coming years.”

Connect with Us

Have a question about how CulinArt can reimagine your dining services program? Fill out the form at right and we will reach out to you very soon!

Where We’re Located

Send a Message

Name(Required)

Connect with Us

Have a question about how CulinArt can reimagine your dining services program? Fill out the form at right and we will reach out to you very soon!

Where We’re Located

Subscribe Today

Name(Required)