Cafe Momentum Arrives in Atlanta | Eater Atlanta
"Founded by decorated chef Chad Houser in Dallas and expanded to Atlanta, the Downtown brick-and-mortar at 200 Peachtree Street Northwest is a nonprofit that equips 15- to 19-year-olds who have previously spent time in juvenile detention with restaurant education and practical learning for employment opportunities. The program combines vegetable prep, frying and sautéing, service and hospitality training, and a yearlong four-tiered curriculum in which interns are paid and earn pay bumps as they climb the tiers; on the final stage they receive a chef’s coat and resources for employment. James Beard–nominated chef de cuisine Joshua Lee leads the kitchen, serving Southern American dishes like deviled eggs, lobster beignets, smoked fried chicken with braised greens, shrimp and grits, and brown butter–poached sea bass with seasonal vegetables. After multiple pop-up dinners around the city with partner restaurants, the Downtown location is open Thursday to Saturday, 5:30 p.m. to 10:30 p.m.; reservations are now available. As executive director Benjamin Wills says, “We’re excited to officially open our doors to the public and share the program’s model with the Atlanta community,” and he adds, “These incredible young people have worked tirelessly to make this opening possible, and we hope other justice-involved youth are inspired by what’s possible when your community stands behind you and believes in you.” Former executive director Stewart Williams notes, “[Detention centers] are just a revolving door, you’re watching these young people come in and out,” and emphasizes, “We offer workforce training, financial literacy, banking support, and education for GED on-site. It can really change the trajectory of a young person.” Sixteen-year-old intern Jassan illustrates the hands-on learning: “I didn’t know how to cut right,” he says. “I would use my whole hand on the blade. You’re supposed to use your thumb and the pointer finger, and then you cut through things more precise.” He hopes to be a chef one day, wants to learn how to make pasta from scratch, and to explore the many ways to cook asparagus. The program hopes to recruit 60 to 80 teenagers a year in Atlanta, with outreach planned at local probation offices, juvenile detention centers, and the Department of Juvenile Justice. “If you want to help, come and eat here,” says Williams: people will be surprised by the caliber of food and the young people’s ability to compete with the best." - Henna Bakshi
