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Meet the Team: Amy Rossman and Chef Ranney Moran of FRESHstart Kitchen

We’re so excited to introduce you two Chester County Food Bank team members, Amy Rossman and chef Ranney Moran, both of whom are instrumental in our brand-new program FRESHstart Kitchen™ (FRESH is an acronym that stands for Focusing Resources on Employment, Self-Sufficiency and Health). FRESHstart Kitchen is a culinary workforce training and development initiative and launched its inaugural class on September 10, 2018.

FRESHstart’s mission is to assist people from our communities who have limited work experience, modest academic skills and other barriers to steady employment, including substance abuse and criminal records. Throughout the 5-days-per-week, 14-week program, participants will gain life skills, self-awareness, professional development and hands-on culinary training, all with the goal to help them successfully enter or reenter the workforce.

This ambitious and important program would not be possible without the two employees at its helm. Here’s a bit more about Amy and Ranney.

Amy Rossman, Workforce Development Manager

Amy Rossman came to us from a Community Connections program in Montgomery County; before that, she worked for eight years at the Pottstown Cluster of Religious Communities, a food pantry and clothing closet. During that time, she worked with low- to no-income people in her community, and over the years worked her way up to second in command. “I had an opportunity to help people in economic poverty achieve awareness about resources in the community and to empower the people coming into the food pantry to recognize and affirm who they are as people,” she said.

Amy originally came to CCFB to interview for a different position, but as soon as she heard about the workforce development manager position, she knew that job was perfect for her skill set and interests. She started at CCFB in late June 2018. A major part of Amy’s job is running the responsibility and self-empowerment workshops for the FRESHstart participants. “What gets me excited is working with people and really listening to what their journey has been and where they want to be,” she said. “Often when people are living in economic poverty, their voices are not heard, and we can’t learn from them. [I want to help] facilitate all of those moving pieces and the direction in which they want to go, and affirm that journey for them.”

The workshops take place in the morning, and during that time, Amy helps the participants to focus on skills like mock interviewing, creating a resume and cover letter, setting expectations for going out into the job field and journaling to process the lessons and events of the day. The last two weeks of the course are almost entirely devoted to workforce development, as the participants will be just about ready to launch their new careers. Also, Amy points out, once the program wraps up, the participants aren’t left to fend for themselves. “We’ll follow folks for up to two years to track them and see how they’re doing.”

People who are interested in the FRESHstart program may reach out directly to Amy at (610) 873-6000, ext.127. The application process requires completing the application, sending in additional materials like a photo ID and a letter, recommendation or referral and completing an interview and then a two-day trial in CCFB’s kitchen.

Chef Ranney Moran, Director of Culinary Programs

Ranney Moran studied at The French Culinary Institute (now called the International Culinary Center) in New York City, where he graduated in 2012. He worked in Manhattan kitchens for a few years before embarking in 2014 on a 6-month excursion through Southeast Asia, including stops in Cambodia, Vietnam, Thailand, Laos and China. Much of that time was spent traveling and eating, though he got some work in, too, running a pop-up restaurant in Bangkok for a few weeks.

After returning to America, he worked in the Hamptons at The Surf Lodge and then in Woodstock, New York, at The Bear Cafe and Commune Saloon. It was during that time that he first considered the concept of a culinary training program. “Because of the opioid epidemic and rampant addiction in the hospitality industry, I had a really hard time finding qualified staff in Woodstock,” Ranney remembered. “I wanted to use the kitchen as an opportunity not to fire people, but to promote them.” He promoted his dishwasher to prep cook and his prep cook to sous chef, and found that extra attention and responsibility, plus wraparound support like NA meetings, helped people recovering from addiction to maintain sobriety.

During the winter of 2016, when the tourist season died down in Woodstock, Ranney moved back to Philadelphia, where he is originally from. He worked for a bit as a personal chef for some families in Chester County, and in his free time, started volunteering in the kitchen at CCFB. During this time, he’d investigated trying to start a culinary workforce training program, but ran into some barriers, like funding and finding wraparound support. He continued to do research, sometimes traveling to visiting other organizations with similar programs and collecting data. Through his volunteer experience at CCFB, he learned that this exact type of program was part of CCFB’s future growth goals.

“It was the lightbulb moment,” he said. “I saw a great opportunity to create more meals and serve more people. The program has so much personal meaning for me — it’s everything I’ve really ever dreamed of.”

He presented his collected data and research to some of the CCFB in the beginning of 2018, and was hired that February. In the time since then and the program’s September launch, Ranney and some other staffers have visited other programs, like Rhode Island Community Food Bank and DC Central Kitchen, components of which are used as models for FRESHstart Kitchen. Ranney also worked to recruit people for the first FRESHstart cohort, putting up flyers all over the county and meeting with United Way at the Financial Literacy Center, while Amy gave presentations to regional networks. They were able to find 5 suitable applicants to be part of the first FRESHstart group, though they hope to grow it closer to 10 in the future.

Chef Ranney’s day with the students involves a ServSafe Manager course (a food safety certification), culinary theory, recipe reviews, technique discussions and tutorials and daily hands-on work in the kitchen, where each student has their own station with their own burner. “The first thing we cover is the mise en place, which is your clean uniform, your sharp knife, all your ingredients cut the way it needs to be and your station clean and organized,” he explained.

The culinary curriculum covers everything from basic knife skills and hygiene to kitchen safety. Each week revolves around a theme, such as breakfast cookery, stocks, soups and sauces, poultry, fish and meats. Ranney and another chef instructor demonstrate techniques and plating and by the end of each day, each student is expected to be able to put together the same dish.

Weeks 10, 11 and 12 of the program are for internship placements, and Ranney is establishing relationships and partnerships with area restaurants, grocery stores, fish markets and butcher shops, fast casual cafes and large food producers. “Building a network of industry partners, I want to be able to present the students with a list of options,” he said. He says his main hope for the program grads is for them to earn a $15 minimum wage. “I’m hoping they’ll be able to find a job at that level,” he asserted. “I want them to be able advocate for themselves, to know their value and worth.”

Want to learn more? Check out our mission video, sign up for our newsletter and stay connected. You can also donate food, funds and time to help us achieve our mission. Call (610) 873-6000 to speak to someone about getting involved or requesting a tour. Thanks to you, we’re growing a healthier community.

The Chester County Food Bank is the central hunger relief organization serving more than 120 food cupboards, meal sites and social service organizations throughout Chester County. We mobilize our community to ensure access to real, healthy food.

Emily Kovach

Photos: Chester County Food Bank