22 Sept 7th–Sept 13th, 2023 phoenixnewtimes.com phoenix new Times | music | cafe | film | culTuRe | NighT+Day | feaTuRe | NeWs | OPiNiON | feeDBacK | cONTeNTs | FULL BAR! 2003 Bills of $50 or more Dine-In or Take Out Not Including Combinations Dinner Only Expires 12/31/23 Closed On Tuesdays $5 OFF 2050 N. Alma School Rd., #36 • 480.857.4188 off on a much better foot than many of the other applicants Kind sees, Boettcher says. “We think this partnership has been highly successful. We have a couple of superstars. Considering what they’ve gone through in their personal lives, what they’re doing is tremendous,” Boettcher says. “It’s a worthwhile program and we’re thrilled to be part of it.” Learning the ropes, feeling ‘like an equal’ On a weekday morning in the commercial kitchen, Wimbley looks on as students slice jalapeños, chop thick-cut bacon and prep white button mushrooms that will be stuffed with crab for the current class’s graduation ceremony. One student chops chives following a demonstration from Wimbley. “He’s teaching us how to chop correctly. You don’t just chop the knife straight down. You need to rock it back and forth,” says Marla, who requested that we use her first name only, while demonstrating the technique. A career in hospitality interests her, however not necessarily a job in the kitchen. “But it’s important to be able to do what everyone else has to do.” To Marla’s left, two of her classmates are on mushroom duty. One of them, Mercedes Sandoval, has a part-time job as a prep cook at Arizona State University. After she grad- uates, it will become a full-time gig. Her mushroom prep partner Sophia Leon has just started the program but has a goal firmly in sight. “I want to work in a restaurant, work my way up and eventually own my own restaurant,” Leon says. “I love this.” Full-time barista Breanna Friston is among the 60% of Helpings’ staff who are program graduates. On this morning, she is training new students on how to make Starbucks beverages. In April, Friston graduated from the program after learning cooking and barista duties. That same month, she moved out of UMOM housing and into her own place in Scottsdale, where she lives with her wife and three children, ages 6 years, 3 years and 6 months. Friston was eight months pregnant when she entered UMOM housing. After her son was born, she went to an informa- tional meeting and decided to enroll in the program. “I just moved to UMOM, and I was new to the whole shelter living situation. It let me out and (to) do something productive,” Friston says. “Edwin and chef Wimbley, they treated me like an equal. They didn’t treat me like I was in a shelter. It felt like a home away from home.” After moving out, Friston entered the workforce but missed her UMOM family. When she found out there was a barista opening at Helpings, Friston applied for and got the full-time position. “My coworkers are pretty chill. It’s a good job with good pay,” Friston says. “I see myself here for a long time.” Finding the light Alfonso Reyes works nearby and has been a Helpings Cafe regular for the last year, stopping by almost daily for his coffee and the occasional bite. He’s tried just about every item on the menu but says he also enjoys the friendli- ness of the employees. “When you find a place where the people are great and the food’s good, it’s one spot you want to go back to,” he says. Chef instructor and catering manager Dora Luz Lira has been with UMOM’s culi- nary program for seven years. When she travels, she sometimes runs into alumni working at various restaurants at the airport. “Sometimes you wonder what happens after they’ve left the program,” Lira says. “It feels great to see them out.” As Friston moves behind the counter and teaches the rookies how to make Starbucks Refreshers, it’s evident she feels right at home and, at least for now, is where she is meant to be. “When you’re in a shelter, you’re stressed, depressed, wondering what’s next. They gave me something to smile about and look forward to,” Friston says. “I never saw that my life could have a light at the end of the tunnel, but I ended up finding that light… For anyone who’s in that place, as long as you stay with it, you can find that light.” Helpings Cafe and Catering 3333 E. Van Buren St. This menu at Helpings Cafe shows customers what their purchases fund at UMOM New Day Centers. (Photos by Georgann Yara) A Helping Hand from p XX
