Cathedral Kitchen graduates 600th student

CAMDEN – Along with the cheers and applause, came the memories of a mother’s love, the will to climb higher and purpose.

Jaisohn Gantt, 20, had just graduated from Cathedral Kitchen’s Culinary Arts Training Program (CAT), and she had received the Chef Jonathan Jernigan Apprenticeship named after the beloved, longtime Cathedral Kitchen executive chef who died in 2021.

Soaking in the present, she looked back.

One of nine siblings who grew up in Glassboro, it was her mother’s care and cooking that taught her sacrifice, and the power of a meal.

“She would sell platters [of fried chicken, fish, macaroni and cheese, collard greens, rice], just to make sure we would be ok,” Gantt remembered.

During her younger days, too, she admits, she had trouble finding her own niche.

“I was struggling to find my place, and I stumbled upon the culinary program,” a 15-week experience that readies unemployed, underemployed, at-risk, and low-income individuals for professional success in the food service industry and to achieve economic independence.

These past few months, Gantt found meaning, and discovery.

“I’ve discovered I loved Asian cuisine … the sweet and the savory.”

“I’ve learned … that a lot of people see good in me. If I’m being honest, I didn’t know that about myself,” she said. “I’m proud of myself.”

Gantt was one of 18 students who graduated from the CAT program on April 16.

Celebrating its 50th year, Cathedral Kitchen is the largest emergency meal provider in South Jersey, serving more than 350,000 free meals annually in its commitment to combat food insecurity and aid in the stability and prosperity of those it serves.

The morning ceremony honored the dedication and resilience of the graduates, with remarks from Carrie Kitchen-Santiago, Cathedral Kitchen president/CEO; Cathedral Kitchen chef Naimal Ruling; fellow alumnus Siani Nicholson; and Ja’Net Dingle, program coordinator.

After the ceremony, the graduates hosted lunch for their family and friends, providing sustenance and showing off their newfound abilities. Grilled and seared chicken, braised beef, citrus-seared salmon, sweet potatoes, assorted desserts, and more filled plates and bellies.

Along with the cooking skills, graduates also learn “the soft skills … how to get along with others, how to communicate, and what to expect in the workplace,” noted Kitchen-Santiago.

The class was the 38th such cohort to graduate from the CAT program, with its 600th graduate among them, she said.

More than 91% of CAT graduates secure employment within three months of commencement, Kitchen-Santiago continued. Their employers include the University of Pennsylvania, Cooper Hospital, and the Campbell’s Company.

They also “find community, support and encouragement” during the classes, she said.

“When they leave, graduates leave with confidence. When people feel community and acceptance, they are enabled to do a lot more,” she continued. “I hope all the graduates hold on to that sense of confidence, and know that they matter, can do great things in the culinary field and be on a path of success and independence.”

Twenty-six-year-old graduate Madeline Palmer credits the program for not only giving her a new family, but a newfound sense of peace.

“Before this, I was a firecracker,” she admitted. “I was mad, always frustrated when things didn’t go right.”

“Now, I let things take time, take life little by little.” And with a laugh, she added, “I’m so surprised how easygoing and happy I’ve been over these last fifteen weeks.”

Palmer was also amazed at her openness and ability in finding a sense of family with her classmates. “I wasn’t a team player prior to this,” she stated.

“We developed an unmatched bond. I didn’t come here expecting to develop relationships [but] I’m leaving here with an extra family.”

“I’m sad this is over. I wish we had more time.”

Currently, Palmer is in interviews trying to find the next path on her culinary journey.

For Gantt, being named a CAT apprentice means that for the next four months post-graduation, she will continue working at Cathedral Kitchen to refine her skills, in such ways as preparing dinner for guests and guiding the next class of culinary arts students.

The apprenticeship “means the world to me,” she said.

“I got this from being myself. Knowing that was enough, makes me even more confident.”

And with the ambition of following in her mother’s footsteps, she wants to give back to the community. “I love what the Cathedral Kitchen stands for, helping others, and that’s always been a goal of mine.”

For future CAT students, or anyone, the transformed youth have some advice.

“Stay true to yourself and your goals, (and) stick to what’s best for you. Everything will fall into place.”

Cathedral Kitchen grads share morsels of interests

At the Cathedral Kitchen’s Culinary Arts graduation, each table included fun questions and answers from the graduates. Here are just a few of their responses.

WHAT’S THE MOST UNUSUAL FOOD YOU’VE EVER TRIED? AND DID YOU LIKE IT? “Chicken feet; it was delicious.”

~ Catherine Fofanah

IF YOU WERE A KITCHEN UTENSIL, WHICH ONE WOULD YOU BE AND WHY? “A spatula: flexible, supportive, and always there to help flip a bad situation into something better.”

~ Leanaja Halley

WHAT’S THE BEST PIECE OF ADVICE YOU’VE RECEIVED WHILE AT CATHEDRAL KITCHEN? “Take your time.”

~ Keith Hilton Jr.

WHAT’S THE MOST UNUSUAL FOOD YOU’VE EVER TRIED? “Possum pie.”

~ Oshaion Lambert

WHAT/WHO INSPIRED YOU TO PURSUE A CAREER IN CULINARY ARTS? “My dad and grandmom, because I learned to cook and bake from them showing me since I was younger.”

~ Sierra Morrison