Apples
Partners in the RI Harvest Kitchen
  • RI Department of Children, Youth and Families, Division of Juvenile Correction
  • Farm Fresh Rhode Island
With generous funding from The Rhode Island Foundation and the US Department of Justice Byrne JAG.
Local 365 Initiative
Farm Fresh RI is rebuilding a year-round food system driven by the needs of Rhode Island farmers and eaters. Our Local 365 goals:
  • Expand local farm production
  • Increase efficiency of processing, distribution, sales
  • Increase number of outlets to buy/eat local foods.
  • Foster and support new class of businesses built around local foods.
How do we get to Local 365?
RI Harvest Kitchen Project

Can applesauce create new opportunities for RI farmers and at-risk youth?
From local orchards to a commercial kitchen in Providence to your dinnertable.
From the juvenile justice system to employable jobs skills and certification.

When life gives you apples, make applesauce!
It's our winter 2010 pilot product.

The Harvest Kitchen Project is a 15 week culinary training program that will create a line of high-quality preserved foods using ingredients sourced from local farmers and prepared by youth within the Division of Juvenile Corrections at a certified kitchen in Providence. These products will be sold at local stores, farmers markets, to area schools, hospitals and similar institutions.

Chef Jennifer Stott will run the culinary skills training program. She also teaches youth at Tides Family Services.

Program Benefits
  • Practical, hands-on job training for at-risk girls and boys (ages 16-19)
  • Increased sales for local farmers
  • An affordable, healthy option for consumers, restaurants and institutional food service buyers
  • Food sales will provide sustainable income for the RI Harvest Kitchen program, once fully underway

Eligibility
  • Youth between 16-19 years of age
  • Open to Juvenile Correctional Services
  • Committed to working with the RI Harvest Kitchen and RI Harvest Kitchen Liaison

How to Enroll
  • Recommendation from Juvenile Probation, RITS Culinary Teacher, and other youth serving agencies working with youth on probation
  • Interested parties will contact the RI Harvest Kitchen Liaison
  • Tour of RI Harvest Kitchen Project
  • Complete RI Harvest Kitchen Application

Hours

  • Monday, Tuesday and Wednesday RI Harvest Kitchen Food Production Training from 2:00 to 5:00 PM
  • RI Harvest Kitchen Food Production Training Session I will begin on January 11, 2010 and end on April 22, 2010
  • Thursdays 3:30 to 6:30 PM required Serv-Safe Food Managers National Certification and other Career Development trainings
  • You must have 100% attendance for the required Serv-Safe Food Managers National Certification. This is a 6 week class for a total of 18 hrs. The first class begins January 21, 2010 and ends on February 25, 2010
  • RIPTA Passes can be provided to and from the RI Harvest Kitchen on a limited basis while supplies last

Trainee Outcomes
  • Orientation to Food Service Industry
  • Knife Skills & Identification
  • Safety & First Aid
  • Serv-Safe Food Managers National Certification
  • Care and Operation of Kitchen Equipment
  • Basic Methods of Cooking and Food Preservation Techniques
  • Weights & Measurements
  • Herbs & Spices
  • Kitchen Brigade and its philosophy
  • Food ordering and kitchen preparation
  • Sales and Marketing of the food products

Certifications, Awards & Student Portfolio
  • Required Serv-Safe Food Managers National Certification
  • Certificate of Completion from RI Harvest Kitchen Project
  • RI Harvest Kitchen Project Perfect Attendance Award
  • RI Harvest Kitchen Project Perfect Community Service Award
  • RI Harvest Kitchen Project and Farm Fresh RI Award of Excellence
  • RI Harvest Kitchen Project Student Portfolio will be created during the training program and Student Portfolio will include:
    • Student Writings
    • Evaluations
    • Resumes
    • Photos of work
    • Certifications
    • Awards
    • Recipe samplings
  • RI Harvest Kitchen Project and Farm Fresh RI Awards Ceremony

Stipends & Incentives

  • A 30-Trip RIPTA Bus Pass will be provided to each trainee to assist with transportation
  • A new Chef's Coat will be provided to each trainee at the beginning of the RI Harvest Kitchen Project
  • A weekly trainee stipend of $100 per week will be provided based on performance of participants while in the program
  • Trainee performance will be evaluated utilizing the RI Harvest Kitchen Project Trainee Progress Report
  • A $200 Completion Bonus will be provided to each trainee who completes RI Harvest Kitchen Project.
  • A 15 week extension and weekly stipend of $125 per week will be provided to an exemplary trainee to continue as an Assistant to the Chef Instructor after completing the program based on their performance while in the program
  • A $250 Completion Bonus will be provided to each Assistant to the Chef Instructor who completes RI Harvest Kitchen Project

Questions? Feel free to contact Christie for more information.