Scratch Made EP006: 2022 Food Fellows

We sat down with Kevin, Jose, Mesha and Manuel to talk about their experiences in the third cohort of the Food Fellowship. They discuss their experience working in the kitchen, on The Patachou Foundation Urban Farm, at Foundation Coffee Company and Patachou, Inc. restaurants. Learn more about the field trips, guest speakers and hands-on experience that made it a fantastic summer!

Could you reflect on your time in the Food Fellowship? What was your experience like?

Jose enjoyed the full 6 weeks

Jose, 2022 Food Fellow

What has been your favorite part of the Food Fellowship?

Manuel loved the coffee shop

Manuel, 2022 Food Fellow

Mesha loved working on the farm and in the coffee shop

Mesha, 2022 Food Fellow

Jose like how calming the kitchen was

Jose, 2022 Food Fellow

What skills have you learned that you might use in your future?

Jose learned how to cook for himself

Jose, 2022 Food Fellow

Mesha learned how to create a vertical farm-to-table restaurant

Mesha, 2022 Food Fellow

Kevin is going to use his experience to get a part-time job

Kevin, 2022 Food Fellow

What was your favorite thing you learned from the guest speakers?

Mesha loved learning about saving

Mesha, 2022 Food Fellow

Kevin is inspired to invest

Kevin, 2022 Food Fellow

What was your favorite field trip?

Manuel loved the trip to New Age Provisions Farms

Manuel, 2022 Food Fellow

Jose like how New Age Provisions Farms was not outside in the heat

Jose, 2022 Food Fellow

Mesha was inspired by Tyner Pond Farm

Mesha, 2022 Food Fellow

What was your experience like working at the Patachou, Inc restaurants (Cafe Patachou & Petite Chou)? Was it what you expected?

Mesha enjoyed the fast pace

Mesha, 2022 Food Fellow

Manuel learned something unexpected

Manuel, 2022 Food Fellow

What have you discovered during your time in the Food Fellowship?

Manuel learned messes are ok

Manuel, 2022 Food Fellow

Mesha learned she could be a role model

Mesha, 2022 Food Fellow