GBCC and Prominent Portsmouth Chefs Launch One-of-a-Kind Culinary Training Program

In response to tremendous demand for culinary professionals in New Hampshire’s Seacoast area, Great Bay Community College (GBCC) has added an innovative, 12-week certificate program in culinary arts and sustainable foodways to its Business and Training Center offerings. Taught by leading chefs at some of Portsmouth’s best-known restaurants, the program offers a unique opportunity to learn from these culinary masters in the classroom and apply acquired skills in kitchens and restaurants through externships.

The Culinary Arts and Sustainable Foodways program grew out of conversations between Dr. Cheryl Lesser, president of GBCC, and three James Beard-nominated chefs and restauranteurs: Evan Mallett, chef and owner of Black Trumpet in Portsmouth; David Vargas, chef and owner of Vida Cantina and Ore Nell’s; and Jay McSharry, founder and CEO of JGroup Hospitality. “These visionary chefs saw an opportunity to alleviate the workforce shortages that they and other restaurant owners were experiencing by investing their own time and energy to train people interested in the restaurant industry. Led by Evan Mallett in partnership with other chef instructors, we are excited to offer a unique program that opens doors for New Hampshire residents looking to expand their career opportunities in the hospitality sector,” said Dr. Lesser.

The first 12-week program will launch in February 2025 and will feature 10 hours of classroom instruction per week taught by top Portsmouth chefs. Instructors include Chef Mallett; Matt Louis, chef and owner of Moxy and The Franklin; Brendan Vesey, chef and owner of Botanica Restaurant and Gin Bar; and an online nutrition course taught by Registered Dietician Hannah Wolf. The classes will also feature a range of guest speakers and trips to visit local farms and purveyors. Classroom instruction will be supplemented by five hours per week of on-the-job training through externships at local establishments.

Lynn Szymanski, Director of Workforce Development at GBCC, worked closely with Chef Mallett to structure a program that combines training in cold preparation, butchery, bread baking, pastry techniques, and business with education about sustainable practices such as reducing food waste, sourcing local and organic ingredients, and understanding the complex eco-system of food distribution. “It always upset me that I would get job candidates from the best culinary programs who had no awareness of sustainability issues. We will stand out on the national stage as a culinary program that prioritizes sustainability – things you don’t see on your plate when you come to eat but are essential to nurturing our bodies and our planet,” said Chef Mallett.

Graduates of the certificate program who have successfully completed the final exam earn their ServSafe Food Manager Certification and Culinary Arts Digital Credential. Scholarships are available to help qualified students pay tuition.

Visit  GBCC’s Culinary Arts and Sustainable Foodways program for more information and to apply for enrollment.