Fresh Starts Culinary Academy is Homeward Bound’s flagship job-training program, serving low-income students from the community as well as Homeward Bound residents.
**Due to the COVID-19 emergency, training at Fresh Starts Culinary Academy is temporarily on hold. We are not accepting any new students at this time and do not expect to renew full operation in 2020. We’re looking forward to a safe reopening of the restaurant industry and the lifting of restrictions for in-person education to restart our award-winning program. Please check back in the coming months for updates.
At this time, our staff continues working to connect graduates with employment opportunities and resources. If you are a former student at Fresh Starts Culinary Academy seeking help for employment or to recertify ServSafe Manager credentials, please contact firstname.lastname@example.org.
Our program is a model member of Catalyst Kitchens, a nationwide affiliate group for organizations that combine culinary training with social enterprise.
Our program has been certified by the American Culinary Federation.
Fresh Starts Culinary Academy has been designed for students to build skills in two Homeward Bound kitchens with the added opportunity to work at Fresh Starts Chef Events, a series of celebrity chef dinners produced by Homeward Bound. Our team also produces Wagster Treats dog biscuits, chocolate Halo Truffles and Halo HomeMades, a sister line of jams and salsas.
Dylan Builds Career as Sous Chef
“I was in a bad spot. I was in and out of Juvenile Hall,” Dylan recalls. Then his grandparents learned about Fresh Starts Culinary Academy and suggested that he try it.
“Things clicked and life went in a different direction,” says Dylan, who has been assembling an impressive culinary resume since graduating from our training program in 2012.
Now sous chef at Picco in Larkspur, Dylan worked at Francis Ford Coppola Winery in Geyserville before moving to the kitchens of high-profile chefs like Mark Stark, Michael Chiarello of Bottega and Charlie Palmer at Dry Creek Kitchen. At Picco, his tasks include scheduling, hiring and mentoring as well as hands-on cooking. He has developed a passion for making a changing list of fresh pastas.
“When I finished the Fresh Starts training, I knew that management would be one of my goals,” he adds. “At this point, I’m working to become an executive chef someday.”
EIN Number: 68-0011405