The graduates are Matthew Cannon, Christopher Colburn, Susanne Gayle, Michael Green, James Jenkins, Will Keyser, Kenneth Proano, Deborah Reilly and Keith Weims.

Nine members of The Culinary School at the Food Bank of Delaware celebrated their achievements Jan. 9 during a graduation ceremony for 16th and 17th classes at the Food Bank’s Milford facility.

The graduates are Matthew Cannon, Christopher Colburn, Susanne Gayle, Michael Green, James Jenkins, Will Keyser, Kenneth Proano, Deborah Reilly and Keith Weims. The graduates passed the ServSafe exam.

Phillip Kizer, a Culinary School alumni and chef at the Barnes Museum in Philadelphia, was guest speaker. He urged the new graduates to work hard and deal with the challenges in the culinary field to achieve their goals.

Patricia Beebe, the Food Bank of Delaware’s president and CEO; Tim Hunter, The Culinary School’s executive chef; and Ruthann Messick, Culinary School program manager, also offered remarks.

Those attending the ceremony enjoyed a buffet luncheon prepared and served by the students. The menu featured shrimp bisque, chicken cordon bleu, fish and chips, ribs, a tossed salad, vegetables and a dessert assortment. The graduates expressed gratitude for the opportunities they received during the 14-week program in which they developed their skills and passion for the culinary arts.

For more, visit fbd.org/the-culinary-school.