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Photo by Reed
Hutchinson UCLA Photographic Services
Rabih Nabahani created authentic Lebanese cuisine while
interning as a cook at the UCLA Medical Center’s cafeteria.
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Jobless start new careers in hospital kitchens
BY RACHEL CHAMPEAU
UCLA Today
Employees who recently ate at the International Corner in UCLA
Medical Center’s cafeteria may have been lucky enough to feast
on authentic Lebanese cuisine, created from Rabih Nabahani’s
own recipes.
Luck also had something to do with how Nabahani, 41, found her
way from an unemployment line in Santa Monica to the hospital cafeteria’s
kitchen.
Two months ago while waiting in line, she spied a flyer posted
on a wall about a culinary training program to help unemployed adults.
Worn down by years of job instability in the airline and travel
industries, she was ready to give it a try.
After calling the number on the flyer, Nabahani joined the 10-week,
Venice-based Saint Joseph Center Culinary Training Program, an intensive
course where participants learn all facets of food handling, service
and safety to prepare them for food-service jobs.
Starting last August, both UCLA and Santa Monica-UCLA medical
centers became training grounds for the program. Learning everything
about food preparation, four interns have graduated from UCLA so
far.
“This is part of our community outreach,” said UCLA
Medical Center’s Executive Chef Mark Dyball. “It’s
one way we can really help someone and also give back to our community.”
Said St. Joseph’s coordinator Thomasine Howlett: “We
find that building a bridge between UCLA and St. Joseph really gives
our interns invaluable experience and more leverage in the job market
after they graduate.”
Last September, Nabahani interned on campus at the Nutrition Department
and the hospital cafeteria, where she so impressed Dyball that he
asked her to prepare dishes from her Lebanese heritage. She has
since graduated from the program and is attending Los Angeles Trade
Tech Culinary School to become a chef.
“I feel so fortunate. I’m finally pursuing my true
calling in life,” Nabahani said.
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