Rainey Institute’s
Culinary Creatives Program
a culinary career springboard
A partner program offering St. Martin de Porres students resources and benefits to launch a successful career in the culinary arts.
ServSafe® Certification & Access to Paid Internships
Participants will complete the Culinary Creatives Program with a ServSafe® Certification. This certification process teaches the importance of food safety, as well as food preparation best practices, cleaning and sanitizing methods, storage techniques, cooking processes, and more. By obtaining this certification, participants will have the ability to attract potential employers and launch their culinary career!
In addition, participants will also have access to paid internships with local chefs and Summer work experiences at Rainey, providing healthy meals to Summer campers and staff!
Culinary Career Preparation & Development
Culinary Creatives’ curriculum was developed by professional chefs and culinary industry leaders, to provide students with a working knowledge of:
- Fundamental cooking techniques, basic knife skills, culinary vocabulary, and cooking methods necessary to succeed in the restaurant industry.
- How to use, clean, and care for basic cooking equipment and utensils.
- Theory and practice of food service sanitation and safety.
- Restaurant kitchen etiquette and professionalism.
- How to create digital culinary content and establish a social media presence for your culinary brand.
Support for High School Graduation
A Safe Space for Creative Expression
Cooking is an artform, and art is a vehicle for self-expression. Culinary Creatives participants will be encouraged to utilize their culinary skills to connect with their peers and express themselves through their individual approach to classic recipes.
meet our chef
Chef Britt-Marie Horrocks
Britt-Marie Horrocks is a trained pastry chef and chef educator who pairs her appreciation for French tradition with a distinctive personal flair. After graduating college with a pre-med degree, she exchanged her scrubs for a chef’s coat and enrolled at Western Culinary Institute, a Le Cordon Bleu program in Portland, Oregon. Upon graduation she honed her skills in restaurants from France to New York City, eventually landing in Cleveland.
Britt owned and operated Coquette Patisserie, a small pastry business, for 10 years leading to the bricks-and-mortar pastry shop and eatery in University Circle in 2014, which received local and national accolades. In 2018, she joined Levy Restaurants as the pastry chef at the Huntington Convention Center of Cleveland.
Britt has worked as a chef educator recreationally and professionally for over 20 years, teaching students at cooking schools in Oregon, New York, Connecticut, and Ohio. She prefers hands-on teaching, believing students benefit most from experiential learning. She is most excited when she sees the sparkle appear in her student’s eyes as they begin to appreciate the magic of their work.
Let’s Get Cooking!
“I volunteer at Rainey because giving back to the children of our community brings joy to my heart.”
— Rainey Volunteer