Over five years ago, Andy Gillespie moved to Indianapolis after graduating from the University of Evansville. While he majored in Music and Educational Studies, Andy started to realize his love for cooking during a study abroad experience in England.
After moving to Indianapolis, Andy found himself without a network and looking for a job. He read about Second Helpings on the Internet, but did not apply to the Culinary Job Training program until meeting with Maureen Keller, an instructor at Ivy Tech whose husband David Feinberg serves on the Board of Directors for Second Helpings. Calling his meeting with Maureen serendipitous, Andy applied and was accepted to Class 65 in December 2011.
Leading this class was Chef Sam Brown, a previous graduate of the culinary job training program and known as a strict, yet knowledgeable and popular chef. For 10 weeks, Andy and his eight fellow classmates strove to do their best, while absorbing a huge amount of information. Andy put his best “food” forward, and continued to work hard, realizing that the skills taught by Chef Brown would be needed in order to maintain longevity in the culinary field. His class worked well together – no easy feat for nine people from different backgrounds placed together every day!
During the class, Andy learned many skills that have stayed with him, including knife skills, stress management, and the importance of teamwork. He learned not to repeat mistakes, a lesson taught during a gaffe with gravy. More importantly for Andy, he learned the process to build flavor in his dishes and the value of serving the consumer. It’s “not about you,” Andy stated, but about the people your’e feeding.
After 10 weeks, Andy graduated and moved on to the culinary field outside of Second Helpings. He worked as a line cook at Taste Café and Marketplace for two years, and also worked at The Jazz Kitchen as a cook for four years. About a year ago, Andy accepted a job as a prep cook for R2GO Specialty Market, which offers fresh, healthy carry-out meals for active and busy people. R2GO also offers high quality deli foods, an area for sit-down eating, and a kitchen with cooking classes. Andy enjoys the challenge of working at R2GO – often, the menu changes every day and offers the opportunity to learn something new. He also recently accepted a position at Recess, a French styled eatery where the menu also changes daily. Through R2GO, Recess, and his past restaurant and pastry experience, Andy looks to grow his repertoire and to learn as much as he can about the culinary industry.
When Andy was asked about Second Helpings and how the culinary job training program changed his life, he stated simply that the answer can be found in the mission statement “transforming lives through the power of food.” Along with basic cooking skills, he found skills for longevity in the culinary field, while also finding strength in the belief that people around him supported him and stuck with him. He learned what he needed to do to build a successful career and learned how to work in the culinary industry. His goals now? Work in a restaurant with a menu that changes to learn even more, achieve a balance in work and life, and enjoy the music and food culture that Indianapolis has to offer.
Because of Second Helpings and its supporters, Andy’s life was successfully transformed through the power of food.