You know the old axiom about giving a man a fish versus teaching him to fish? Well, if you were talking about Second Helpings Culinary Education Program, that fish would be transformed into a review-worthy dish accompanied by a garlic vegetable medley by some of Indianapolis’s more unlikely chefs.

If you aren’t familiar with Second Helpings, it is a nonprofit based in Indianapolis that addresses hunger and poverty in three ways: food rescue, hunger relief, and free culinary job training. And Well Done Marketing has supported their good work for our entire existence. Our founder started what we think is the coolest fundraiser in the city, Tonic Ball, and has raised nearly $1 million for Second Helpings to date. (Learn more about that here or here.)

Last year, we created the Ken Honeywell Continuing Education Fund to honor his commitment to the organization by helping provide the skills people need to thrive in the culinary industry. Well Done has committed $50,000 in seed funding, and many of Ken’s friends, colleagues, and former clients have donated in his honor.

This type of fund is the first of its kind for Second Helpings. It specifically designates funds for culinary internships in the food service industry and provides professional development assistance for Culinary Education Program students who want to further advance their career after graduating.

Like any good fund, the Ken Honeywell Fund is starting to take on a life of its own. We were proud to learn that Second Helpings recently received its first planned gift commitment specifically designated for continuing education from someone who doesn’t even know Ken but shares his belief that adults with barriers to employment deserve a chance to break down those barriers in order to support themselves and their families.

The program offers training beyond the kitchen, too. Each student receives financial literacy training and durable skills training including conflict resolution, time management, and more. Student also have access to an in-house employment specialist who works with local restaurants and food providers so they can land a job once they graduate.

Since 1998 there have been 981 culinary job training graduates, including 2011 alumni Chef Frank Brown, who are working across central Indiana as cooks, executive chefs, front-of-house managers, business owners, and culinary instructors. Here’s to even more.

 

If you are interested in learning more about the Ken Honeywell Continuing Education Fund or donating to the Fund, check out the website or contact Katie Prine by email at katie@secondhelpings.org.