This is an interview with Nelson Colon - the Providence Granola Project's "Serve Safe" whiz. He is a graduate of the Amos House Culinary Program


Where are you from, Nelson? What's your story?

I was born in Chicago to Puerto Rican parents and grew up in a rough neighborhood. I was the oldest kid raised by a single parent and got into a lot of trouble. About a year ago I turned my life around. I graduated with highest honors as the best chef in program and now work part-time for Amos House as assistant Chef. I had previously worked in my grandparents' Spanish food restaurant.

Talk about the Amos House culinary program:

It is a hands-on program with Serve Safe specialist, Carrol Web. It 's a 12 week program and our class had 13 participants.

What's your role with the Providence Granola Project?

I'm the guy with the Serve Safe certification. I make sure the equipment and the ingredients are handled properly. I help out with ideas, show where kitchen tools are, prep and cook granola, and bag it up - basically the whole process.

Tell us about your career goals:

Short term I'd like to obtain full time employment in the food industry. If I get my foot in the door, I believe I can work my way up. Midterm goal is job security and career development. Long term, I'd love to own my own restaurant.

What would the house special be in your restaurant?

Spanish food: rice with pigeon peas, parmesan crusted pork loin, and plaintain chips with my secret sauce.

Written by Keith and Geoff

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