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Strolling of the Heifers celebrates latest class of Farm-To-Table Culinary Apprentices

BRATTLEBORO—On Sept. 17, the Strolling of the Heifers’ Farm-To-Table Culinary Apprenticeship program graduated its latest class of students.

According to a news release, this group of graduates have enjoyed their apprenticeship at such establishments as Against the Grain, True North Granola, Brattleboro Food Co-op, Whetstone Station Restaurant and Brewery, Turning Point, and Loaves and Fishes.

Strolling of the Heifers’ Farm-to-Table Culinary Apprenticeship program is free to participants who meet income and employment status qualifications, including veterans. It includes classroom time, as well as paid on-the-job experience at restaurants and institutional kitchens.

The aim of the program, says Orly Munzing, founder and executive director of Strolling of the Heifers, is to place all participants into permanent culinary employment at the end of the program.

“If a participant is successful at completing the coursework, we’re pretty sure we can successfully place that person,” she said.

The program is in its fourth year and has been successful at placing graduates in full-time employment, with 90 percent of graduates from previous years still employed, according to the release.

The program’s curriculum director is Tristan Toleno, a member of the Vermont House of Representatives who is also a partner in Entera Artisanal Catering.

“I’m so pleased to have worked for the last two and a half months with this dynamic group and support their training and success in their work placements,” Toleno said.

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Originally published in The Commons issue #482 (Wednesday, October 24, 2018).

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