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Whats Cookin – News2021-07-15T14:42:19-04:00

Snapchef Fast Track Virtual Training Launch

June 29th, 2021| Snapchef is proud to partner with Rouxbe, the leading online culinary school to provide virtual training to Snapchef recruits and workers across the globe looking to jumpstart their hospitality career. The 20 hour Fast Track Cook One course allows students to learn on their own schedule and teaches Cleaning & Sanitation, Food & Kitchen Safety, Knife Skills, Commercial Equipment Identification, Vegetable Identification and Cookery and Basic Cooking Methods. Qualified Snapchef applicants can take the course for FREE, receive a starter kit with uniform & accessories needed to work in commercial kitchens and get immediate job placement [...]

Employee Spotlight: William McDonough

June 10th, 2021|

We interviewed Chef William McDonough, Snapchef's Training & Operations Manager, and got to hear about everything from his favorite dishes from going up Central America to how training new Snapchefs has changed since the pandemic.  It gives us great pride to recognize his culinary journey and the hundreds of students he's trained. About Will: Will has been a valued part of the Snapchef team since 2005, arriving with years of experience in a variety of food service arenas. “I spent most of my teen years in El Salvador – working in the five different kitchens that [...]

#HospitalityIsHere Fundraiser

May 6th, 2021|

Snapchef is proud to support the “Hospitality is Here” fundraising campaign launched by At Your Service Staffing to celebrate the resilience of the hospitality industry while raising money for those in need as we mark its return. For the past couple weeks, we have been gathering the voices of our colleagues in the industry to share in our excitement for the return of hospitality. Snapchef is matching the $5 donation for video and selfie submissions to support the charity and donations will be split up equally between these nonprofits dedicated to helping hospitality workers in need, the Society For [...]

Snapchef Spotlight: Co-Founder and CFO Daniela Snopkowski

March 31st, 2021|

  Why did you decide to pursue a career in the Hospitality Food Service Industry? When I arrived in the United States, it was not my first intention to work for food service, but I was lucky enough to be hired for a job in a corporate cafeteria. At the same time, I was also hired at Dunkin Donuts. At the corporate cafeteria I started out as cashier and learned quickly how to work/thrive in that environment. They were always shorthanded, and I was eager to learn so I worked about every position there was in the cafeteria - including [...]

Displaced Workers Back on the Job with DWG Program

March 2nd, 2021|

. SNAPchef and Masshire partnered up to help displaced workers find jobs during the pandemic through the federal Dislocated Workers Grant (DWG) program. Community organizations from across the Commonwealth were able to provide essential services to help keep the community fed and supplied during the pandemic. Employees were able to earn a paycheck while providing these essential services. Some have since been hired to become full-time employees of the organizations. We would like to thank Bryan LaPointe, Corey McGee and Neil Heenan for sharing their stories with us.

Snapchef Providing Meals to Amherst Residents in Need – WWLP

February 24th, 2021|

.. Springfield's WWLP covered SNAPchef and Masshire's partnership with the Dislocated Workers Grant (DWG) program. The federal program provided the Commonwealth with funds to get dislocated worked due to the COVID pandemic job opportunities with community organizations performing essential services. Check out the article here.  

Community Organizations Grateful for DWG Program

February 22nd, 2021|

 . When the COVIDpandemic struck, SNAPchef and MassHire were able to help organizations and those who lost their jobs throughout the commonwealth with the Dislocated Workers Grant (DWG) program. The program paired displaced workers with community organizations that were in need of help. We would like to thank Molly Hansen from Bunker Hill Community College, Meredith Nash from My Brother's Table, and Bianca and Julia Polanco from Food for the World for taking the time to speak with us and sharing their stories.

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