A Second Chance in the Kitchen

At 62, Daniel Barkley never expected to find himself back in a professional kitchen. More than twenty-five years had passed since he served as a Navy cook, where he fed sailors with precision and care. Even longer had it been since his days working in restaurants. But after leaving the military, life led him in different directions—working as a carpenter and handyman, enduring periods of hardship, and, ultimately, facing homelessness.

Finding stable employment at 62 is no easy task. “There’s a lot of age discrimination,” he says. However, he knew one thing for sure—he could cook. That realization ignited a spark of hope. When he discovered Providence, a culinary training program run by the Second Harvest Food Bank of Northwest North Carolina, he saw an opportunity not just to refine his skills but to create a fresh start.

Yet, doubt lingered. The culinary world had transformed significantly in the decades since he last worked in a kitchen—techniques had evolved, and new trends had emerged, leaving him unsure if he could keep up.

Then, he met Chef Hollis Montgomery, a fellow veteran who was also battling homelessness. Despite having suffered two strokes, Chef Montgomery refused to let his physical challenges prevent him from joining the Providence program. He worked tirelessly, determined to build a better future.

Seeing Chef Montgomery’s resilience shifted Daniel’s perspective. He thought, “If he could do it, why can’t I?”

Once in the program, Daniel quickly found his rhythm. The coursework came naturally to him, thanks to his years of experience. However, working alongside younger students—many with little kitchen experience—was a different challenge. He worried about coming off as overbearing or a know-it-all. Yet, instead of standing apart, he became a mentor, balancing learning with guiding others, finding his place in Providence.

Upon completing the program, Daniel secured an internship at Forsyth Country Club—a stark contrast to the military kitchens and small restaurants he had known. The club is a whirlwind of culinary activity, with multiple kitchens for banquets, a restaurant, a poolside snack bar, and even a tiny kitchen on the greens for golfers. Also, the club’s head chef, Lance S. Cook, holds a prestigious World Certified Master Chefs (WCMC) title, an honor few in the culinary world achieve.

Working under such an accomplished chef was an opportunity Daniel did not take lightly. While every day presented new challenges—from crafting simple sandwiches to mastering intricate pasta dishes—Daniel did not shy away. He rediscovered old favorites, such as Italian cuisine, a passion sparked by the three years he spent in Italy during his Navy service, in addition to cooking forms previously unfamiliar to him.

Despite being older than most of his colleagues, Daniel embraced every learning opportunity, adapted to new techniques, absorbed evolving culinary trends, and took immense pride in his work. Daniel’s dedication did not go unnoticed. By the end of his internship, he was offered a permanent position as a junior cook, which he holds today.

As a junior cook at his age, Daniel is not concerned with climbing the ranks; he wants to be the best at what he does.

Though still living in transitional housing, Daniel has something invaluable: purpose. His job is a testament to his resilience and the potential for second chances. The Providence program opened the door for him, and he stepped through, proving that no matter the obstacles, it is never too late to begin again.