Covenant House Newsroom

What activity can be considered a life skill, an art form, a trade – and a calling? The answer is what every amateur and professional chef knows deep in their bones: cooking. 

It’s why the culinary arts training program, Cooking for Life, is one of the most popular and inspiring at Covenant House Toronto (CHTO). 

Cooking for Life, run by Danny Moon, CHTO’s professional chef instructor, serves up the same expectations as any workforce in our restaurant-style training kitchen. Youth of all learning levels and abilities can participate and expect to pick up skills in time management, discipline, teamwork, accountability, and, of course, cooking.

Hannah is one of those successful trainees. Not only did she learn valuable new skills and a genuine interest in the culinary arts, but she also found the confidence she didn’t know was within her. 

“We learned about basic culinary techniques, mannerisms in the kitchen, creativity, time management, but most importantly, ‘finding your voice,’” she said.

“This was something that hit home for me because, as happy as I was going into the program, I was still extremely quiet and nervous, and it took a while for me to find my voice. Chef Danny taught us how to work effectively as a team and as a leader, how to be assertive in the kitchen and have fun while doing so.

“I came into the program not knowing much about being in a kitchen. Now I have this profound passion for cooking. I cook all the time for my family and friends. I know how to use knives properly, I grow produce in the garden with my mom now, I can lead, and I’m more creative with my recipes.”

Within two and a half months of starting the program, Hannah started a placement at a local Toronto brewery. She continued building on the skills she learned in Cooking for Life, often writing down new things she picked up from her co-workers and getting support in her own culinary journey.

“Since it’s a smaller kitchen, working with my team at the brewery was more intimate. I got to have some one-on-one moments with some of the chefs and they also taught me some cooking techniques that were important to know when it came to certain foods,” she said. 

When her placement ended, Hannah decided to open her own chocolate-covered strawberry business. It is a labour of love and an exploration of a different way to apply her skills.

“We did a couple baking workshops in Cooking for Life and I looked forward to those days. I always loved chocolate-covered strawberries, and I found the process of making them super satisfying, so I decided to try it out myself. I started by making it for my friends until one day, they told me that they wanted more. So I took it upon myself to learn about the proper techniques, styles, and how to utilize all the skills I earned from my experience at the program.

Today, Hannah has filled more than 200 orders and is thrilled to have met a lot of people in the process. She’s hoping to expand offerings and create more desserts. 

She credits the Cooking for Life program with giving her a career and a sense of belonging.

“It was such a special experience. You learn about cooking, teamwork and yourself along the way. I am just one of the many students who got to work there but I feel that I can speak for all of us when I say that the staff were incredibly supportive and inspiring. I am forever thankful for the opportunity to learn everything I needed to know. The program brought out the best version of me.”