Cooking and Baking Centre County is the collaborative effort of three local Chefs, Anthony Sapia of Gemelli Bakery, Bob Ricketts of Fasta and Ravioli Co, and Charles Neidermyer II, Head Chef of Penn College Culinary Program with assistance of Kevin Kassab and Brian O’Donnell, State College Borough Health Officers, and SLAC Service Learning Advisory Council under the leadership of Dr. UB Bakker, RTD professor Penn State Ag Extension.
This program was created to address the need for continuing education in the culinary field for individuals with disability, in order to give them the skills to develop careers in the culinary and hospitality industry in Centre County.
Kris Northrup, parent of one of the participates says, “As a parent, I am very appreciative of the time and resources that have been offered to my son through the CBCC. The instructors have been nothing short of phenomenal in their approach to teaching our young adults with disabilities.”
Patrick, a CBCC participant, loves learning about cutting vegetables and sautéing. He especially likes Tony’s dancing. He says, “Cooking is so much fun!”
Help Us Grow
Taproot Kitchen depends on the support of our local community. From donations of extra food to funds that directly impact our ability to streamline our catering business, your extra help goes toward helping adults with intellectual disabilities engage in meaningful work and enter into the wider community of State College.
Taproot Kitchen is a 501(c)(3) organization, and all donations are tax-deductible.
