On Friday, October 24, the Philabundance Community Kitchen (PCK) buzzed with enthusiasm as rows of chairs were set up; yellow roses were pinned to chef’s coats; and speeches were being finalized.
This is what PCK Class 105 students Dante Benson, Eden Elomoli, Jair Johnson, Omir Moore, and George Williams, have been working toward for the entirety of their 16-week culinary training program at PCK: graduation day. Throughout their time, these students have experienced firsthand the everyday effort it takes to run a functioning kitchen, from knife skills to onsite catering. While its focus is on the culinary artform, the PCK program includes so much more. Outside the kitchen, students are taught how to handle conflict resolution, effective communication, and other skills essential to a successful career.
“My favorite thing to learn was to be confident with food,” said graduate Jair Johnson. “To be absorbent when you walk in this building, be a sponge. If you do, you can learn everything you want to. I learned that I like to bake and to find things that go together that can be flavorful.”
This ceremony may be only one step in their career, but it is a milestone in their professional journeys that deserves to be celebrated. Their commencement featured a welcome drumline, achievement awards, and words of wisdom from keynote speaker Ben Fileccia, senior vice president of strategy and engagement at the Pennsylvania Restaurant & Lodging Association.
“Hospitality isn’t about food, it’s about people,” Fileccia said. “It’s about learning how to take care of others, how to work with a team, and how to make something from nothing.” “What I’ve learned is that every single challenge in this business, every tough shift, every mistake we make, every person who underestimates you, becomes part of your strength. This program doesn’t just teach techniques—it teaches resilience. It’s about second chances, fresh starts, the power of showing up.”
PCK’s culinary program is designed to provide 16 weeks of culinary training to adult students who qualify for SNAP benefits and are passionate about the culinary field.
