Culinary Training Program

Emma's Torch

Culinary Training Program

Emma’s Torch empowers refugees through paid culinary training, equipping them with skills for sustainable careers in the food industry.

Brooklyn, NY, USA

USA

Hybrid of for-profit and nonprofit

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The US resettlement system is “front-loaded:” public funds are offered immediately following arrival with the expectation that the refugee will integrate into the economy and no longer need financial or general assistance. This results in refugees being forced to accept jobs that are considered the worst jobs in our economy: those with limited upward mobility. This has long-term negative implications. Although two-thirds of employable low-income immigrants held jobs in 2019, over 50% of those 16+ who worked full time had annual salaries of less than $25,000. As the Migration Policy Institute concludes, “Participation in the labor force does not guarantee an exit out of poverty.” Many refugees arrive with the ambition to pursue skilled professions. But, for the many with limited work histories or experience outside of the formal economy, it can take years before their English proficiency allows them to access higher education, if ever. Consequently, they are left with limited career options and few pathways to upward mobility and financial stability. The challenge we address is the need for employment services that help refugees enter a career path that leads to upward mobility and financial autonomy rather than solve immediate employment needs without growth opportunities.

Our Culinary Training Program provides refugees with a structured, accessible pathway into the workforce, equipping them with the skills, experience, and industry connections needed for sustainable careers. Unlike traditional workforce programs that may require advanced English or prior credentials, our model is designed to be accessible from day one, offering full-time, paid training, real-world experience, and employer partnerships to ensure long-term success. We focus on the culinary industry because it offers nationwide employment and advancement opportunities, is accessible to English learners, and allows refugees to celebrate their heritage through food. Our program integrates technology inside and outside the classroom to enhance learning and career readiness. Our Culinary Training Program expands workforce development opportunities by: Increasing Access – Every six weeks, we welcome 8-15 students into our 11-week, 440-hour program, where they receive full-time wages (up to $7,700) while developing technical and job readiness skills. The curriculum is trauma-informed, scaffolded for English learners, and provides connections to holistic support services. Building a Supportive Network – We secure job placements with employer partners who share our vision for empowering workplaces and provide ongoing mentorship through our alumni network for career growth and shared opportunities.

We serve refugees and other survivors of forced migration. Our students, ages 18-65, come from 65+ countries, and have arrived in the US within the past five years. Before enrolling, most of our students live below the poverty level, experience housing instability, lack access to basic resources, and have limited language skills. This population is underserved because existing workforce systems are not designed to meet their long-term needs for economic mobility. Traditional refugee employment programs focus on early job placement but, limited by federal funding and high caseloads, leave many without long-term support. In addition, the local workforce system does not have the expertise to work with the barriers refugees present. Our solution provides refugees with the skills to succeed in the culinary industry, allowing them to build a career. We expect students to benefit in terms of: Economic Mobility: By 2030, 90% of our graduates will increase their earning power. By 2030, graduates will increase their year-one earnings by 6x and be on track for a 5x Philanthropic R.O.I. within five years of graduation. Community Integration: By 2030, 95% of recent Culinary Training Program graduates will report an increased sense of community support.