EDWINS ALUMNI Newsletter

Winter Edition 3 - March 2026

A Monthly Supper Club for EDWINS Staff & Alumni

What It Is

EDWINS: After Service is a monthly dinner club designed to bring EDWINS staff and alumni together around a shared table. Once a month, on a Monday evening, the group gathers at one of Cleveland’s great ethnic restaurants to eat family-style, talk honestly about food and the industry, and spend time in community—after the work is done.

This is not a class.

This is not a networking event.

This is hospitality, experienced together.

The experience

Each dinner centers on a single restaurant and cuisine. One EDWINS team member serves as the food lead, ordering dishes to be shared across the table and briefly setting the context. What we’re eating, why it matters, and what to notice.

The conversation is organic but intentional, touching on:

Food, culture, and tradition

Life in the restaurant industry today

Career paths, lessons learned, and real talk

What we take from other kitchens into our own work

How It Works

When: Monday, March 16

Where: Szechuan Gourmet (1735 E 36th St, Cleveland, OH 44114)

Who: EDWINS staff and alumni

Group Size: Limited seating to keep it intimate (8 more tickets available)

Cost: $20 per person buy-in

PURCHASE TICKETS HERE!  (It is password protected. email alumni@edwinsrestaurant.org or call 216-921-3333 for password)

Food: Family-style, ordered by the food lead (First food lead will be THE Jon Khanna)

Alcohol: Not included, unless integral to the cuisine and experience (at staff discretion)

Why It Exists

Restaurants are classrooms.

Tables are where learning sticks.

EDWINS: After Service is about expanding perspective, building relationships, and honoring the cultures that shape our industry. While reminding us why we chose this work in the first place.

No uniforms.

No rush.

Just good food, good conversation, and time together.

EDWINS: After Service

Where the real conversations begin.

One Year on Cedar Road — Come See Us!

This month also marks a special milestone: it has been one full year since EDWINS moved to its new home on Cedar Road! The past year has been an exciting chapter of growth, and the new location has given our students and staff an incredible space to learn, work, and thrive.

If you haven't had the chance to visit yet, please know that you are always welcome to stop by, see the new space, and get a tour. This will always be your home too, and we would love to show you everything that has been happening. And stay tuned; there is even more big news on the horizon that we can't wait to share with you. Watch this space!

Are You Looking to Connect with Your Children Through the Arts?

One of our partner organizations is offering a unique opportunity for parents to strengthen their relationship with their children through creative expression. If you're interested in exploring fun and meaningful ways to bond, communicate, and build lasting memories with your kids through the arts, we'd love to hear from you. Reach out and let us know, we're here to help you take that next step.

We are exploring the idea of having Alumni made products at the Edwins Butcher Shop.

If you have a product you'd like to sell...herbal blends, sauces, packaged items, etc. we would love to share them with the world. We will also have a spot to host your business cards for highlighting your small businesses.

Email Greg at alumni@edwinsrestaurant.org with your products and to get information on next steps.

On February 19th, the EDWINS Campus welcomed chocolate enthusiasts for an indulgent evening as part of the EDWINS Elevate series. Pastry Chef Lexi Champion led an intimate and hands-on Chocolate Tempering Masterclass, guiding participants through the art and science of working with one of the culinary world's most beloved ingredients.

Chef Champion began the class with a deep dive into the fundamentals of chocolate tempering; the precise process of heating, cooling, and re-heating chocolate to stabilize its crystalline structure. Participants learned why proper tempering matters, how to recognize the signs of well-tempered chocolate, and the common pitfalls that lead to dull, streaky, or crumbly results.

With the basics mastered, the group moved on to putting their newfound skills to work. Attendees crafted elegant bon bons, filling and enrobing them in perfectly tempered chocolate with a satisfying snap and glossy finish. The class wrapped on a sweeter note with a classic favorite: freshly dipped strawberries, their ripe sweetness beautifully complemented by a silky chocolate shell.

The event reflected EDWINS' ongoing commitment to culinary education and community enrichment, offering participants not just a skill to take home, but a deeper appreciation for the craft behind every perfect piece of chocolate.

Couldn't make it to the class? No problem! Contact alumni@edwinsrestaurant.org to receive the recipes and how-to video.

On Friday, February 20th, students and staff from EDWINS Leadership & Restaurant Institute had the privilege of stepping outside the classroom for an unforgettable field experience; a behind-the-scenes tour of a remarkable hospitality venue that left a lasting impression on everyone in attendance.

The visit offered students a rare and valuable window into the real-world operations of the hospitality industry. From the moment they arrived, the host team extended a warm and thorough welcome, walking the group through the inner workings of their facility with professionalism and genuine enthusiasm. For students who are actively building their careers in culinary arts and hospitality, seeing those operations up close was both educational and deeply inspiring.

The experience didn't stop at the tour. Students were treated to a wonderful lunch that embodied the very spirit of hospitality they are working to master. The chicken and fish were standout highlights, and a finishing touch of cookies left everyone with a sweet reminder of the generosity extended to them.

Moments like these are at the heart of what EDWINS is all about;  connecting students with the broader community and giving them a vision of what their futures can look like. The kindness and investment of partners who open their doors to our students make an immeasurable difference in their journeys.

To our alumni: it is your continued support, and the support of community partners inspired by what you helped build at EDWINS, that makes experiences like this possible. Thank you for being part of a network that lifts our students up and helps them envision — and pursue — a bright future.

Thisledown Racino is currently hiring a new Executive Chef. You can view the job posting here.

We held the first meeting of our new book club last month.   If you weren't able to attend that is not a big deal at all. 

Check out the discussion topics here, and share your responses with us at the next meeting.

The next meeting will be March 12th at 11 AM and we will focus on chapters 7-9.

You can buy your copy of the book from Loganberry Books on Larchmere and if you'd like to join the "book club" email Greg at alumni@edwinsrestaurant.org

Next meeting will be via zoom on March 12th at 11 AM. Sign up here!

It is with heavy hearts that we announce the passing of Star, the beloved therapy goat of the EDWINS Second Chance Campus. Star passed away recently of natural causes.

For many years, Star was a steady, gentle presence for students and staff alike, offering quiet companionship and a unique brand of "goat therapy" that helped many through their journey of transformation. A true fixture of the campus, Star’s legacy of comfort and calm will not be forgotten.

Rest in peace, Star. You will be greatly missed by the entire EDWINS family.

Just remember we are rolling out EDWINS Alumni cards so whenever you come back to join us for a meal you can be sure to get your discount

Big News! Larder Supply Co. is offering a 10% discount for their classes over on the near West Side when you have your card. Great way to learn from James Beard nominated Chef Jeremy Umansky. Follow them on Facebook, Instagram, and www.ladrerdb.com 

Hopefully, more discounts to come from our partners! Stop in, and say hi!

Please stop by during 9 AM - 5 PM and ask for Greg (or Heather).

t the 2026 Milan Cortina Olympics, Japan's Ikuma Horishima was going for gold in the men's dual moguls. Then he crashed.

What happened next is one of the most remarkable things I've ever seen in sports. The crash sent him into a mogul that popped him upright — facing the wrong direction. And instead of stopping, he rode it out. Backwards. Over moguls. At Olympic speed. He crossed the finish line looking back at where he'd been, not where he was going.

He won silver. In moguls. I think he won gold in something else entirely.

Most people see that and think: that's grit. Don't quit. Keep going. But I think the real story is something much deeper.

Small Business 101 and Prep Kitchen CLE Business Tour

Date: March 4th @ 5:30 PM

Details: Looking to start a food business? January we visit one option. Now here is another "low barrier" way to start up.

Based in the Flats of downtown Cleveland, Prep Kitchen-CLE is a shared-use and incubator kitchen designed to help meet production needs for food businesses, caterers, and entrepreneurs. We provide a full array of chef and prep equipment and are unique in that there are three aspects to our kitchen available for rent: the Chef’s Kitchen, the Prep Kitchen, and our Chef’s Table. The purpose of our kitchen is to not only help small businesses succeed, but also to bring people together. If there is one thing that Clevelanders do well, it’s using food to create a strong community.

Where: 1305 Washington Avenue Cleveland, OH 44113

RSVP: If interested RSVP here or email alumni@edwinsrestaurant.org 

 

Our First Life Skills Seminar

The Line & The Life: Mastering the Restaurant Interview

Date: Monday, March 9th @ 5PM

Details: Interviewing for a job, especially when you want to take that next step in your career can be stressful. This zoom presentation is meant to prepare you for your next interview and help you work on your personal brand and style. This will be led by Brian Zrimsek who has 35 plus years in corporate experience. 

Where: Zoom

RSVP: If interested RSVP here or email alumni@edwinsrestaurant.org

Stay tuned for more continuing education events and more at edwinsrestaurant.org/alumni

Cooks Book Club

Are you interested in exploring the hospitality industry more in depth and improving skills at the same time?

We are meeting virtually to discuss Unreasonable Hospitality by Will Guidara.

You can buy your copy of the book from Loganberry Books on Larchmere and if you'd like to join the "book club" email Greg at alumni@edwinsrestaurant.org

Next meeting will be via zoom on March 12th at 11 AM. Sign up here!

Health and Wellness Saturdays

March 28th at 10 AM 

Let's switch it up and hold our health and wellness meetings via zoom. This is an open conversation with what goals you have and maybe some of the struggles you have with reaching those goals.

Details: Monthly informal health and wellness discussion.  

RSVP here but if you have questions feel free to reach out, alumni@edwinsrestaurant.org.

Where: Online - Here

Life Skills Seminars

Stay tuned for life skill seminars ranging from mental health and financial health to small business planning and development.

These will be offered in person and via Zoom!

For noodles and vegetables

1.13 pound Soba Noodles

0.75 pound Zucchini cut into half-moons

0.75 pound Broccoli Florets

4.25 ounce Red Bell Pepper thinly sliced

4.25 ounce Carrots julienned

0.5 bunch Scallions, sliced thinly sliced

2 tbsp Sunflower Oil plus more as needed

For Curry Sauce

3 cup Coconut Milk canned, full-fat recommended

4 tbsp Red Curry Paste or to taste

0.25 bunch Thai Basil, fresh chiffonade

Prep Method

1. Blanch the vegetables. Bring a large pot of water to a boil. Blanch the broccoli and carrots briefly until just tender. Drain and rinse with cold water to stop the cooking. Set aside.

2. Sauté remaining vegetables. Heat sunflower oil in a large wok or skillet over medium heat. Add zucchini and red bell pepper and sauté until just beginning to soften. Add the blanched vegetables and cook until heated through. Remove from heat and set aside.

3. Cook the noodles. Cook soba noodles according to package instructions (about 4–6 minutes). Drain and rinse immediately in cold water. When ready to serve, briefly rinse in hot water to rewarm. Toss lightly with oil to prevent sticking

4. Prepare the sauce. In a saucepan, gently heat the coconut milk. Whisk in red curry paste until smooth and fully combined. Taste and adjust curry paste as desired. Remove from heat and stir in fresh basil just before serving.

5. Serve. Arrange noodles in bowls and top with vegetables and sauce, or serve components separately to allow guests to build their own bowls. Garnish with scallions and additional basil if desire

6. Optional additions: roasted tofu, sautéed bok choy, or other seasonal vegetables. Could also add chili oil for garnish.

Don't forget to order your gear!

 Order your gear here!  

Great way to show how much your time at Edwins meant to you and spread the word that everyone deserves a second chance.

All proceeds support future students on their journey to a fresh start. Shop alumni gear and make an impact that matters.

If you put EDWINS in your profile under the education section you will automatically show up as an alumni on the EDWINS LinkedIn page.