Chef Ric's Vision
I know what it feels like to have nothing. To feel like you’re no one. But I also know what it feels like to have someone who believes in you.
At 14, I was homeless and lived a pretty rough life. Despite that, I managed to get a dishwashing job at a Queen’s University dining hall. It was there that a coworker saw my potential, but knew I was struggling with alcohol, drugs, and homelessness.
One day, he pulled me aside and said: “You’ve got talent, but you can do better.” He then went on to mentor me as I worked my way up through the kitchen. It was the start of something special. A little encouragement and guidance both saved, and really, started my life.
Fast forward decades later: I was thriving in a culinary career and was invited down to The Mission to volunteer. As I passed meals over the counter and looked into the eyes and faces of those in need, I saw myself: that young, lost teenager who just needed some help to find his way.
I basically never left The Mission after that volunteer shift. Once I started working full-time with the Food Services Program in 2002, I knew I had to do more than simply feed people in need.
So, we launched the Food Services Training Program (FSTP) in 2004.
After 20 amazing years, we’ve grown from a modest program graduating a handful of students per year, to providing over 70 people in need each year with the education, guidance, and confidence needed to launch a new career and new life.
FSTP 20th Anniversary Video
373
program graduates since 2004
~90%
graduate employment rate
42
classes since 2004
5
graduates in first class
31
graduates in latest class
3
classes trained per year
Through the Years -
in Chef Ric's Words
I’m excited to share with you the full story of how the FSTP came to be what it is today. You’ll learn hear from some inspiring graduates that have come through our program!
Early 2000s: The Plan
Starting in the 1990s and moving into the early 2000s, The Ottawa Mission began to move beyond emergency supports and look at why people became homeless.
Part of this new direction was to provide support and get people out of homelessness and maintain their independence. I knew that the Food Services Training Program would be perfect for this.
So, we partnered with The City of Ottawa to connect us with people aiming to get off Ontario Works financial assistance. Algonquin College generously donated culinary textbooks and we planned our curriculum. I contacted my network of chefs, inviting them to volunteer as guest instructors, and we were soon ready.
2004: The First Class
On September 7, 2004, the first-ever FSTP class gathered inside our building at 35 Waller Street.
Over the next six months, we taught these budding chefs both practical and theory lessons in:
- salad and salad dressings
- vegetables and starches
- eggs and dairy
- meat and poultry
- fish and shellfish
- soups, stocks, and sauces
2005: Morley's Grad Profile
I’m so thrilled that students like Morley from the early days of the FSTP went on to have long, successful culinary careers.
Morley never expected to have a cooking career. A Cree artist originally from the James Bay area, his art practice ended unexpectedly after a significant theft.
“There was no way to retrieve all the stuff that was stolen,” he explains. “I had to find something else to do.” That’s when he visited an Indigenous employment officer, who told him about the Food Services Training Program. He entered the program in 2005 and was excited to learn a new trade.
After graduation, he soon found a permanent job in the kitchen of a long-term care facility run by the City of Ottawa. When he arrived, his new boss asked if he could also work between the chefs and the residents, serving the food. Thankfully, his training had prepared him well for this role too, and he quickly realized it was a perfect fit. “The people that you work with, they’re great people,” he says. “And you enjoy the residents. You get to know them.”
Morley went on to work 14 years at the Carleton Lodge before retiring!
2008: Sammy's Grad Profile
Sammy had come to Canada in 2007 seeking political asylum and a better life.
He spoke very little English and was struggling to find work when he saw a poster for our training program at an employment office. He had prior experience as a cook, so he called right away and reached me. I was so impressed with Sammy that he made an exception and let him join an already full semester.
When he wasn’t training, Sammy worked on his English with one of The Mission’s staff members. He eventually got his grade 12 equivalency and even earned a scholarship for the Culinary Management program at Algonquin College.
After graduating, Sammy spent many years working with a local food services company. In 2021 he came back to The Mission, working as the Kitchen Manager at Chef Ric’s:
“I feel so blessed to be able to give back and help these new FSTP students, just like I was helped.”
2009: Work Placements
At the end of 2009, we added an extremely impactful element to our curriculum. Students participated in their first work placement internships at the Kanata Holiday Inn! Since then, we’ve been fortunate to have many local culinary businesses become work placement partners.
As students approach the end of their FSTP studies, they’re matched with a suitable partner. From there, they intern and gain practical experience beyond our own kitchen. Oftentimes, they’re hired on by their placement kitchen upon graduation.
Thyme and Again, a local catering and gourmet food shop and longtime FSTP supporter, has frequently hired our students after their work placements!
“The students that have arrived with us have come well-trained, well-prepared, and just with a wonderful attitude.” – Sheila Whyte, Thyme and Again
2012: Steve's Grad Profile
“It’s hard for me to feel proud of myself… But today I do feel proud.”
(Steve) Emmons was one of three graduates from the Food Services Training Program, where he spent five months learning the basics of working in a large-scale, commercial kitchen. This followed a 5-month say in The Mission’s Lifehouse (program).
He was asked about the most valuable thing he had learned. He paused for a moment, and broke out in an exaggerated frown.
“That I’m worth something.” Emmons, too, would like the world to know that The Mission is not just a shelter and a bunch of free meals. “So much more goes on behind those brick walls.” *
*Egan, Kelly. The Ottawa Citizen; Ottawa, Ont.. 15 Dec 2012: E.1
2015: Jarred's Grad Profile
Despite having no prior culinary experience, Jarred reflects on how seamlessly he transitioned into his first kitchen role coming out of the FSTP.
“I felt like I was more prepared to work at my first job than some of the people who already worked there. My practical skills were a lot more refined thanks to the FSTP.”
From there, Jarred has cooked for all walks of life, with stops that include Carleton U, high-end restaurants, and a retirement home. And I truly mean all walks of life: Jarred now runs his own business called Zoomy’s, where he prepares fresh food for dogs and cats, including specialized recipes for pets with unique health needs.
“I really liked the program… no one wanted to spend the time to train me, except for the FSTP, and I’m so thankful for it.”
2017: First Blue Door Gala
Ever since our first class, we’ve had our students perform a final, practical culinary exam. We thought, why not raise some funds in support of the FSTP through this final exam?
We started with an in-house fundraising gala, but soon outgrew it, and so, our flagship annual fundraising event was created: The Blue Door Gala (BDG).
The BDG has since opened more opportunities for partners to support the FSTP.
In addition to the multi-course dining experience served up by our students, we added a silent auction fundraiser, sponsored tables, and more. Guests can also sponsor upcoming FSTP students, helping fund their uniforms, kitchen equipment, food, and other supplies.
It’s simply an awesome night for our students and for the program!
2018: Karen's Grad Profile
“It’s really difficult to start life in a different country,” says Karen, who moved to Canada from Colombia in 2018. “It’s like you start from zero.”
Karen first came to The Ottawa Mission to volunteer in the kitchen. Within a month, she was starting the Food Services Training Program. Because she was still learning English, the rapid commands of a busy kitchen almost proved too much for her. “It’s fast,” she explains. “Like — ‘I need this!’ ‘I need that!’ — all at the same time.”
She found strength in her faith. “Every single day I’d pray and say, ‘God, please help me, because I can’t do this by myself.”
After graduation, Karen got a job as a cook at a daycare centre. “It’s just me in the kitchen,” she says, a situation she loves.
2020: Chef Phil, Volunteer Instructor
Chef Phil, one of our longtime volunteer instructors had this to share with me about the FSTP:
“It’s been so rewarding to see the students that I taught 3 to 4 years ago excelling in the culinary industry now, and I’ve had the pleasure of hiring some of the FSTP grads myself.
I’ll teach the students a range of skills, including knife handling, preparing and cooking different meats, like bone-in chicken, how to braise, how to walk into a restaurant fridge and make a meal on the fly with whatever ingredients are on hand. I always say: people eat with their eyes first; so, I’ll teach plating skills and promote creativity as well. I value my time supporting the FSTP and The Mission, because the difference between the helpers and those needing help can be so slim.
One traumatic experience can put you in a vulnerable position. Many people only need a few months and some support before they can get back on their feet. Without programs like the FSTP, they wouldn’t have that chance to regain their footing.”
2021: Chef Ric's Opens
With the steady expansion of our program over 15+ years, it was only natural that we eventually outgrew our space within The Ottawa Mission.
We signed a lease with the Aggarwal family for the former Rideau Bakery building on Rideau Street, at an amazingly generous rent of only $10 per year. With the help of many other generous donors and supporters, we opened Chef Ric’s, our cookery, school, and catering social enterprise.
Beyond the revenue from Chef Ric’s storefront and catering going back into our Mission programs and services, this new building crucially provided us with a new FSTP classroom and state of the art kitchen to train our students in.
We also use this new space to prepare and cook meals for our fast-growing food truck program, and true to the building’s roots: added a baking component to our program.
Chef Ric’s has also allowed us to add a third FSTP session per year and train an additional 20–25 students! This meant we effectively tripled the number of graduates from 25 to 75 per year.
2022: Tetiana's Grad Profile
Tetiana is a youthful 45-year-old former accountant from Ukraine. A mother of two, she fled with her husband after her home city of Mariupol fell to Russian forces.
After arriving in Ottawa, Tetiana learned about the FSTP. She applied and was accepted into the program, while her husband was offered a job as a cleaner at The Mission’s kitchen.
The Mission also found them a free apartment close to the shelter and provided furniture and housewares to make it a true home away from home.
After graduating from the FSTP, Tetiana joined us for some time, working at Chef Ric’s.
“It’s an amazing opportunity to start a new life in Canada. It means a lot to me. It’s so hard to organize a new life. If not for the help of The Mission, we couldn’t do anything.”
2024: Raven's Grad Profile
“I came to Ottawa with 3 kids and only 3 bags. I was starting from scratch.”
Raven first heard about our Program while staying at a local women’s shelter.
She had left Thunder Bay out of necessity and in search of a better future. One of the things I’m most proud of about our program is how accessible and flexible we make it; because there are so many barriers that might prevent someone in need from improving their life.
“I’m a single mom.” Raven shares. “I don’t think other programs would allow me to work around my schedule of caring for my daughter, but the FSTP did.”
Raven came in and excelled in our program. Being Ojibwe, from Whitesand First Nation, she was happy to secure a meaningful work placement cooking for Larga Baffin, a local medical boarding
home for those travelling from Nunavut for medical services.
Upon completing her placement and graduating as class valedictorian, we hired her at Chef Ric’s without hesitation!
“I’ve been given the opportunity to find stability for my children, and for that, I’m so thankful.”
What's To Come
Enhance our partnerships and contacts with Indigenous organizations to promote the program and further help the disproportionate number of Indigenous people needing the services of The Ottawa Mission.
Continue to grow our student mentorship program.
Extend our After Care program from one year to two to continue support of our students after graduation.