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LOUISVILLE MAGAZINE 11.16 125 THE SPREAD e Teaching Table Helping people from all over the world find culinary work in Louisville. By Anne Marshall Photos by Mickie Winters Garlic, onion, carrots and ginger sizzle in a skillet the size of a bathroom sink, just the beginnings of an Ethiopian vegetable dish to come. e promise of a good meal strengthens with each inhalation of each ingredient added — fresh green beans, potatoes, another shake of ginger, salt, bell pepper. In the basement of Catholic Charities on West Market Street, in a spacious commercial kitchen of stainless steel and stark white walls, six students enrolled in Catholic Charities' Common Table culinary program wash, chop, purée, sauté and stir. Not a moment of stillness. Bowls clang as they accidentally hit the floor. Back to the sink for cleaning. Hank Levitt, who teaches the class, looks at the clock: 10:18 a.m. "At 11 we have people coming for lunch," the longtime chef announces. "We need to focus." irty-eight-year-old Fatema Mohammed, an Ethiopian ref- ugee wearing jeans and a T-shirt under a black apron, her head wrapped in a striped head scarf, scoops rice from a tall soup pot to see if it's ready. She has her friend and classmate, Zewdnesh Tolcha, another Ethiopian refugee, taste it. In an Ethiopian dialect, Tolcha tells Mohammed it needs more time. On a dry-erase calendar near the steaming rice, a note scribbled for the day in black reads: "Fatema is the boss." Mohammed is in charge of creating and executing the day's lunch menu that will be served one room over in a snug space made to look like a cafe with hand-me-down booths from the restaurant Captain's Quarters. Common Table turned a year old this summer. e non- profit's mission: provide refugees (as well as local residents who may lack job skills) with a basic culinary education. Program coordinator Laura Stevens says refugees, particularly women, often have very little or no formal work history. "So when Common Table 2234 W. Market St., 873-2566 ext. 256 Serves lunch Tuesdays and Thursdays, 11:30 a.m. to 1 p.m. Vegetarian option: $4; meat option: $5. Lunch delivery service to downtown offices expected to start soon.