The most recent class at Community Culinary School of Charlotte, a non-profit that trains its students for work in the hospitality industry. Photo courtesy of Community Culinary School of Charlotte

Baking has been in Tiffany McGill’s family for generations. Her grandmother used to make fried apple pies and sweet bread before she broke her hip, and McGill’s father was an avid baker too. So when McGill launched a business to make some extra money, she turned to the kitchen, but she knew she needed more skills to give her company, Tiffany’s Sweet Treats, the best chance at success. She applied to the Community Culinary School of Charlotte.

In July, McGill, 33, joined CCSC’s 66th class, an unusual cohort not only because the entire 14-week session took place during the coronavirus crisis — the students were separated into two small groups for in-person classes and had to quickly adapt to masks and virtual instruction — but also because it included the school’s 1,000th student. For 23 years, CCSC has provided a holistic, tuition-free culinary education. The nonprofit, helmed by Chef Ron Ahlert, provides a springboard for students to transition away from homelessness, addiction, and other challenging circumstances by pairing quality instruction in the kitchen with workforce development training and career counseling.

“We’re a place where a student that is looking for an opportunity, and maybe CPCC and Johnson and Wales is just not fitting into their life plan, but we can fit into their life plan,” says Anne Lambert, CCSC’s director of development. “The community comes together and says, ‘We are investing in students like Tiffany, because we want them to come out on the other side of their training with more skills, ready to do the next thing in their lives.’”

CCSC launched in an unfinished warehouse with two students in 1997. Since then, staff and volunteers have brought personalized care and attention to each of the school’s 1,007 alumni, whether they dream of owning a restaurant or cooking homemade meals for their families. “We’re trying to help our students capture some of the success they envision for themselves,” Ahlert says. “And we’re using the culinary arts to do it.”

Chef Ron Ahlert of Community Culinary School of Charlotte teaches a class. Photo courtesy of Community Culinary School of Charlotte

The students bring their own focus and dedication, and their new skills are immediately put to use on the line at the school’s on-site cafe on Monroe Road, which is open to the public. Like restaurants across Charlotte, the cafe, which is managed by CCSC alum Senico Bennett, has had to innovate to meet the challenge of COVID. The menu of entrées and baked goods is available for takeout only, and the cafe has pivoted to emphasize take-and-bake meals. 

As Class 66 approached graduation, COVID cases were increasing across the country and the restaurants that have made it this far were anticipating a difficult holiday season. But Bill Marsh, CCSC’s career development specialist, is optimistic that the graduates will be able to find meaningful work in the industry, thanks to a strong network of community partners. “The good thing about being around for so long is that the staff and everybody here have built those relationships over 20 years,” he says. “There’s still a lot of opportunities. We’re getting a lot of calls from employers who are out there crushing it right now, because they need help. They know Chef Ron and they know the school, and they know the type of student that we produce.” Alumni from previous classes have gone on to work at local restaurants such as Pasta & Provisions, Leroy Fox, and The Cowfish Sushi Burger Bar.

One of the last activities the students did before graduation was pair up and design menus for the school’s biggest annual fundraiser, Miracles on Monroe. Ordinarily, the December event would be a party at the school, where guests could mingle with students, enjoy the four chef-driven menus and open bar, and bid in a silent auction. This year, the auction will be virtual and the gourmet meals for two ($150) will be available for pickup between Dec. 15-18. (McGill and her partner, Sharon Watkins, crafted their menu around a 10-ounce ribeye steak.) CCSC also offers gift certificates for these dinner packages, which can be redeemed between January and May of next year.

Now, McGill’s classes at CCSC are over. She misses the camaraderie but stays in touch with her classmates. She brings the lessons she’s learned to the grocery store, where she’s meticulous about making the most of each product, and the cutting board. “I always hear Chef Ron in my head saying, ‘Down and forward, up and back,’ whenever I’m getting ready to cut something at home,” she says. Her company’s decadent, flavorful cookies come professionally boxed, sealed with a sticker that says “baked with love.” As she pursues her culinary ambitions, Marsh and the school will check in from time to time and continue the relationship they’ve built over the last few months.

The week before Thanksgiving, half of Class 66, along with a few family members and staff, gathered in the kitchen—with masks on—to celebrate the first of two graduation ceremonies. The five students, including McGill, stand socially distanced in front of the small group, surrounded by stainless-steel equipment. After the ceremony, they can officially claim a title many only dream of: chef. “You made it happen for yourselves,” Jacki Cole, president of CCSC’s board of directors, says to the graduates. “We are here for you. This is not the end. This is the beginning.”