Keisha Davis Story
“ When I walked into Chef Bruno's kitchen, I didn't know how to boil water. When I walked out, I had a certification and a plan. ”
Keisha enrolled in the RFC Culinary Program during her eight-month stay at Cook County Jail. She had never worked in a professional kitchen. Within weeks, she was making fresh pasta from scratch, learning food safety, and preparing over a hundred pizzas a day alongside her classmates.
After her release, Keisha earned a position at a Chicago restaurant through one of RFC's employer partners. Today, she works full-time as a line cook and is saving to enroll in a culinary arts certificate program.
