By Rick Winterson

     The JVS Culinary Arts Program has run up some impressive figures over the past few years. For one thing, they are into their 17th training class. The next two are planned for January 9, 2006, and April, 2006.

     The course of study involves 360 hours of training, which requires a major commitment from each of its members. Despite the demanding schedule, 90% of the students complete the Culinary Arts Program and even more to the point, four out of five find immediate, well-paid employment in some phase of foodservice.

     Bonfire and Four Seasons are among the well-known Boston establishments employing JVS Culinary Arts graduates. You will find them preparing meals at the Whole Foods and Stop & Shop mega-supermarkets. They work in colleges such as Northeastern, Boston College, Boston University, and Immanuel.

     There's also a South Boston "connection". Under the "mitigation and amenities" understandings with the Boston Convention and Exhibition Center (BCEC), qualified residents of South Boston are encouraged to apply for jobs there. If you are also a graduate of the JVS Culinary Arts Program, you could find yourself working for the BCEC's Executive Chef, Mike Tracy, in one of the most professional kitchens in the U.S. In fact, the Culinary Arts Program is specifically seeking to recruit a dozen or more candidates from South Boston. Now that's exciting.

     You will study and perform your hands-on work at Madison Park High School in their professional-quality kitchen and classrooms, with an excellent view of the Boston skyline. The course material is centered on cooking and baking skills. It also includes extensive training in food safety and sanitation - an absolute necessity in today's health-conscious society. Furthermore, you'll receive 42 hours of computer instruction, which is essential to running a modern kitchen or foodservice operation.

     The staff of the JVS Culinary Arts Program includes Chef de Cuisine Robert Buonoconti. He was a restaurateur in Cambridge. The Pastry Chef is David Lucas, once the head chef at Creative Gourmet. They are certified teachers in the Boston Public School system, so they offer both business and educational credentials. They are supported by two assistants, who work directly with the program students as each one prepares various dishes.

     The program's emphasis is on American food. This could mean meals like breakfast buffets or various salads, which are national favorites. And you'll learn how ethnic foods have been used to create a uniquely American style of eating.

     Margaret Raisty of the Jewish Vocational Center is the Culinary Arts Program Administrator. Kim Armstrong works with the program graduates on job-seeking, as well as providing ESL instruction to immigrants and newcomers who have enrolled in the program.

     The Culinary Arts Program includes 42 hours of instruction in the "World of Work", i.e., how do you get started after graduating from the program? Guest speakers from hotels and restaurants are invited to class. And please make no mistake - foodservice is a demanding job. You are on your feet constantly, and the hours are long. As the saying goes, "You gotta love it!" But the rewards are there for an individual who wants to embark upon a truly challenging career.

     It's quite a commitment, so check it out for yourself. Anthony Gilardi, the Director of the South Boston Resource Center, says, "This is a great program. It's a win-win for everyone involved." Call him for his opinion if you want. Also, there is a walk-in information session every Tuesday at 9:30 a.m. in the JVS office at 29 Winter Street, third floor. Or you can call the JVS at (617)399-3213. Remember, the next program starts on Monday, January 9, 2006.

      The JVS has access to several funding sources. If you meet certain guidelines, the JVS Culinary Arts Program may well be able to offer you free tuition. That's certainly worth checking out. The Culinary Arts Program is open to individuals of any origin or background - you are encouraged to inquire.