Taking home a basket of fresh produce that includes hearty greens, root vegetables, and herbs can be intimidating for any amateur chef. It can be especially hard for clients of a soup kitchen and food pantry with limited resources to cook.
In March 2021, the Franciscan Center of Baltimore, a ministry of the Franciscan Friars Conventual, started a culinary training program for clients receiving one of the more than 200 boxes of fresh produce being distributed weekly at that time. This past fall, the Center celebrated its 14th class of graduates from the program.
Dignity Plates Training Academy has hosted 118 students for a free 13-week culinary training program over the last five years. And over time the program has evolved from simply teaching clients to process fresh food to a workforce development program, helping students not only learn to cook at a high level, but find employment upon completion of the program.
More than 65 percent of students who have gone through the program have successfully found employment in the food industry in Baltimore. Students have found employment at medical centers, Baltimore sports stadiums, universities and local country clubs. The Center has also employed many graduates as it expands its own catering program.
Sustainable Living
Dignity Plates Culinary Academy offers free tuition for the 13-weeks and includes a $1,300 stipend for participating students. The program is funded through donations from the community and social enterprises of the Center.
In addition to culinary techniques, students are taught menu development and food safety, as well as customer service skills. “Wellness Wednesdays” include classes on diet and nutrition, and students also take classes on financial literacy. Students visit Little Portion Farm, another ministry of the friars which donates a large sum of its produce to the Center’s soup kitchen, during their course to learn about different ingredients they will use in their culinary career. Their final exam is preparing a luncheon for Center donors from start to finish – including developing the menu, ordering all required ingredients and quantities, and preparation.
“We’re helping students create opportunities for sustainable living,” said Chef Derrick Purcell, Culinary Director at the Franciscan Center. “It’s great to see our students achieve a growing sense of confidence and identity after completing the program, which is not easy.”
Looking Ahead
The Franciscan Center of Baltimore offers a variety of services to clients in West Baltimore, including child and family support, health care referrals, Maryland state ID services, and daily hot lunch for clients in the soup kitchen. While the Center has been operating for more than 50 years, Our Lady of the Angels Province began their relationship with the organization 2023 when the Franciscan Sisters of Milwaukee asked the friars to support a ministry they no longer had the resources to provide for.
While the sponsor relationship is relatively new, the friars’ Little Portion Farm has donated tens of thousands of pounds of fresh produce to the Center’s kitchen since 2019.
“We were honored to begin working with the Center more formally a couple years ago after so many years of successful partnership with the farm,” said Friar Michael Heine, OFM Conv., Minister Provincial of Our Lady of the Angels Province. “St. Francis was a man of the poor, and the Center embodies his spirit every day.”
And the Center has no plans to slow down. In 2026, the hope is to begin offering the culinary training program at night as well.
“We recognize that the industry need is not slowing down, and students can’t afford to give up a paid job to do the course,” Derrick said. “We want to offer chances for students to get a new or renewed passion for cooking.”













