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Office of Public Information and Education
For additional information, please call (615) 532-6610 - Pager 1-800-283-0007 ID #7449

For Immediate Release
June 20, 2002

Nashville, TN — Arming at-risk teens might sound dangerous, but if the ammunition is knowledge which in turn leads to job skills and helping feed the hungry, then by all means...arm away.

For Len Mitchell, executive chef and program manager at Centerstone Community Mental Health Center's Wallace Academy Community Kitchen in Nashville, his unique culinary training program has accomplished what many people set out to do: 
Help save lives.

Created on March 21, 2000, the Community Kitchen has quickly become a national award winner for its program of training teens (ages 16-18) with culinary skills as well as feeding homeless individuals and residents in area shelters. It is modeled after a similar program in Washington, DC (the DC kitchen created by Robert Egger) that teaches adults.

The program focuses on teaching students food safety and sanitation, culinary production skills and related career skills.  Since its inception, four chef-training classes have graduated with even more soon to receive certificates.  Upon graduating from the program, students receive a certification of completion in culinary arts.  Seventy eight percent of graduates have found success in continuing their skills in many culinary-related jobs.

Mitchell recently testified before a Senate/House hearing on hunger and highlighted the success of Wallace Academy Community Kitchen.  As a result of his testimony, the Community Kitchen was designated a model to be implemented in school systems across the nation.

During its first year of operation, more than 10,000 meals were distributed to 16 community agencies that feed hungry Nashvillians.  To date, the program has produced 64,845 meals.

Mitchell stated that it's this time spent preparing the meals that contribute to his students' success.

"When the kids have their hands busy, a transformation takes place," Mitchell said. "The nature of culinary arts doesn't allow time for games.  And, staying busy and using one's mind has proven to be the best therapy.  If there are ever any other issues that need to be addressed, we locate a secluded space and help them find solutions."

Among the many culinary facets the students learn is the art of catering.  Students enrolled in the Advanced Culinary Arts class, under Mitchell's direction and assisted by PM sous chef WIllie Jemison, have served 1,037 freshly prepared meals to many clients in and around Nashville this past academic year.

Mitchell has, recently, been invited to serve on the board of the organization that coordinates many of the community kitchen initiatives throughout the nation. (Kitchens, Inc.)  He has also accepted an invitation from America's Second Harvest in Chicago to assist on its Community Kitchen implementation team.

Despite all the achievements, Mitchell said it was the well being of the students that matter the most.

"Giving students the chance to be successful and helping them resolve their problems is the ultimate reward," Mitchell said.  "And, we get to provide for people who would have, otherwise, gone hungry."

For more information, contact Len Mitchell, executive chef, at (615) 460-4174 or Ramona Rhodes, manager of public relations for Centerstone Community Health Centers, at (615) 463-6640.

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