Second Helpings is pleased to announce the addition of Chef Sam Brown as Director of Culinary Job Training.
Chef Brown's hiring marks a homecoming of sorts - Brown is both a 1999 graduate of the program (Class #9), and previously lead the program for four years. A graduate of the Cordon Bleu Culinary Arts Institue, Chef Brown brings more than ten years of culinary experience and leadership. Chef Brown has held Executive Chef positions at Aramark Food Services, Centerplate Dining Services in the RCA Dome, and is an adjunct professor at Ivy Tech Community College. The American Culinary Federation of Indianapolis awarded Brown "Chef of the Year" in 2001, a "President's Award" in 2005 and a "Chef Professionalism Award" in 2006. Chef Brown most recently led food service at Fairbanks Hospital.
"I am very grateful and excited to come home to Second Helpings, where I received my first success in the food service industry," Chef Brown says. "I'm excited by the opportunity to help train unemployed and displaced adults, which is desperately needed in our community right now. We're going to help a lot of people get jobs."
Second Helpings' Culinary Job Training program is a ten-week, intensive training program, educating unemployed and displaced adults in the culinary arts. After graduation, we help them launch meaningful careers in the culinary industry. Since 1998, we've graduated 429 students. Graduates of the program work in positions all around Indianapolis, including the Colts Complex, Hilton 120 West, Levy Restaurants in Conseco Fieldhouse, Bravo and Lucas Oil Stadium.
"Sam brings a truly unique perspective to our culinary job training program," says Jennifer Vigran, Interim CEO of Second Helpings. "As a graduate of our program, he remains the strongest role model we could possibly offer our students. His experience as a chef, employer and a culinary instructor makes him the ideal candidate for Second Helpings at this time."
Welcome home, Chef Brown.