Charles Jarvis, a graduate of Providence Culinary Training, says there are a million ways to make a dish-- and a life.

Below is the speech given by Providence Culinary Training graduate Rosemary Scott, who came back to address students at our most recent...

There is nothing more ordinary than soup; perhaps that is why we are so fond of it. Soup’s comfort is in both its warmth and in its...

The word around the kitchen is that Chef Vanessa is strict and no-nonsense, maybe even a bit of a taskmaster. But after each Providence...

One. You can choose your date. Of course, you have always been able to choose who you go with, but now you can choose when to go. We are...

This post was originally published by Imagine Forsyth here . The event addressed the history of collaborative initiatives like these in...

Earlier this month, Ben Dunlap stood up to the microphone in front of a group of students about to graduate from Providence Culinary...

Providence Kitchen — the organization’s latest dining-for-a-cause social enterprise now open in downtown Winston-Salem. It wasn’t long...

Labrone Faulks has his chef’s jacket nonchalantly draped over his shoulder as he comes into Providence Kitchen. The space is loud with...

Great Grandma Ginny’s coconut cake was what you call “small town famous.” Tara Madison remembers her great grandmother’s table being...

Music and beer. Run the course and then enjoy a complimentary beer from Winston-Salem’s newest brewery, Incendiary Brewing Company and...

1. You can go early… or late. Second Harvest introduced the Empty Bowls Dinner in addition to the traditional luncheon because your...

I’ve been a part of Second Harvest’s Empty Bowls fundraiser in one way or another for the past seven years. First as a guest, then as a...

Nikki Miller-Ka is a professional food blogger and food critic based in Winston-Salem. She writes and bites about local and regional...

To say they can set up this tent in the dark is not an analogy: it is literally what food bankers Joe Kilar and Michael Berry do with...

It is early April and Ellen Kirby is standing in a field of rye and vetch surveying the land. It is a cold spring afternoon and a steady...

It wasn’t that long ago that we saw Terrell Anistead receive his diploma and knives, the customary gift to students who are graduating...

If you can find your way through the maze of food pallets stacked floor to ceiling in the lofty warehouse of Second Harvest Food Bank,...