If you stop by Second Harvest Food Bank’s Providence Culinary Training, chances are you will see Steven Jones.
Steven, 23, is handsome and tall; he has to pitch his shoulders forward a bit to be at the right angle as he chops vegetables, carefully mincing carrots, celery, and onions for a mirepoix. He does not look up as we enter the room; he is intensely focused.
“Steven always said he wanted to be a chef,” says his father, Steve. Perhaps it comes from watching his father cook at home, or perhaps from the many days that he has volunteered in the kitchen of his aunt’s assisted living home in Reidsville making special meals for the seniors who live there–Steve is not sure. But it is in a kitchen– specifically this kitchen at the back of the food bank–that he has seen his son grow.