EDWINS ALUMNI Newsletter

Winter Edition 2 - February 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: Once a month, Mondays (first one will be Monday, March 16)

Who: EDWINS staff and alumni

Group Size: Limited seating to keep it intimate

Cost: $20 per person buy-in (stay tuned for how to buy-in, email alumni@edwinsrestaurant.org if interested)

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.

We are starting 2026 strong with a large new class

Not only is it a large new class but we are also taking some of the feedback gathered from all of you over the past 6 months on how to improve their experience and enhance their education.

We will be implementing a more understanding tone, and having a staff/manger mentor to help guide them in their daily struggles. We hope that your feedback helps us form the next generation of EDWINS grads. So, thank you for your feedback and as always, we are appreciative for any and all feedback you may want to give.

On January 12th, EDWINS Alumni had the opportunity to visit Cleveland's Central Kitchen to learn about the innovative shared kitchen model and gain valuable insights for aspiring culinary entrepreneurs.

During the visit, our alumni discovered the wide range of offerings that Cleveland's Central Kitchen provides to food businesses, from commercial-grade equipment and prep space to storage facilities and business development support. The tour sparked important conversations about the advantages of shared kitchens; including lower startup costs, reduced overhead, and built-in networking opportunities, as well as potential challenges like scheduling limitations and shared resource management.

Beyond the tour, alumni gained practical business startup advice from Cleveland's Central Kitchen staff, covering everything from licensing and permits to scaling a food business sustainably. The session also included an essential discussion on food safety protocols and best practices, reinforcing the critical importance of maintaining the highest standards in any culinary venture.

This hands-on learning experience exemplifies EDWINS' commitment to supporting our alumni beyond graduation, equipping them with the knowledge and connections needed to turn their culinary dreams into successful businesses.

On January 20th, EDWINS hosted an Elevate Condiments Masterclass led by our very own Chef Ashley Miller, where participants discovered the art of crafting homemade condiments from scratch.

The hands-on class covered four essential condiments that elevate any dish: mustard, ketchup, salsa, and pickles. Chef Miller shared his expertise on flavor balancing, proper techniques, and creative variations that transform these everyday staples into gourmet accompaniments. Participants learned that making condiments in-house not only enhances flavor profiles but also allows for customization and quality control that store-bought versions simply can't match.

This masterclass is part of EDWINS' ongoing Elevate series, designed to deepen culinary skills and inspire creativity in the kitchen. Thank you to Chef Ashley Miller for sharing his knowledge and passion with our community!

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

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 February 12th at 11 AM and we will focus on chapters 4-6.

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 February12th at 11 AM. Sign up here!

1. Can you walk us through what you're doing now professionally, and how the skills you learned at EDWINS have directly contributed to your success?

Currently, I am the Chef DE cuisine for the Friars Table. Learning a new position, teaching and employing people for second chances. I would say the skills I have learned at Edwins are truly beyond technique, I’ve learned accountability and teamwork
there. Being held to a high standard pushed me to grow as both a Chef and a leader, which has played a major role in my long-term success.

2. What has surprised you most about your journey since graduating from EDWINS - either challenges you didn't expect or opportunities that exceeded your expectations?

Something that has surprised me the most is that in the right area Food can have a big impact on a community.
An Opportunity that I would have never expected was Brandon blessing me with the position I’m currently in; I never would have thought that I’d be running a restaurant.

3. How has your involvement with EDWINS impacted not just your career, but your personal life and relationships with family and community?

My involvement with Edwins has impacted me far beyond my career. Edwins taught me discipline, balance and how to be accountable- which are skills that I have carried into
my personal life. I became more patient, more organized, and more intentional with my time, which has strengthened my relationships with my family and how I show up in my
community.

4. What are your goals and dreams for the next few years, and how do you see yourself continuing to grow both personally and professionally?

My goal is to be steady. I want to keep challenging myself creatively and professionally, while prioritizing personal growth- staying healthy, grounded and aligned with my
values, while also mentoring and supporting others coming into the industry, just as I was supported, but always still growing with intention. That balance is what I believe will sustain my success long-term.

If you haven't dined at Friars Tablet yet, give Marlon a visit. Great food, especially in the cold. Check out the menu.

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).

It's 5:47 PM on a Friday. The dinner rush is thirteen minutes away.

A young line cook stares at his station. The reach-in is a disaster — containers unlabeled, proteins buried behind yesterday's prep, the mise en place for tonight's special nowhere to be found. He's already behind.

The chef notices. She has a choice.

EDWINS Elevate Culinary Masterclasses - Chocolates

Date: February 18th at 6PM

Details: Edwins Culinary Instructor Chef Lexi will be taking us back to the sweet side of the spectrum with a small dive into the world of chocolates.

Where: EDWINS Bakery 13104 Buckeye Road, Cleveland Heights, OH 44106

RSVP: Here or email alumni@edwinsrestaurant.org if you are interested.

Please keep in mind that Chef Lexi and Chef Ashley do the EDWINS Elevate classes in their off time. Tips to them are appreciated.

 

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?

Starting in January we will meet virtually and 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 February12th at 11 AM. Sign up here!

Health and Wellness Saturdays

February 28th at 10 AM 

Feeling a little sluggish with all the holiday gatherings? Unwind with some walking and light movement.

Details: Monthly informal health and wellness walk and discussion.  We will keep the walk as short or long as you want and maybe spend some time at the calisthenics park. 

No need to RSVP but if you have questions feel free to reach out. If you are interested in a program that pays out cash for participating email Greg at alumni@edwinsrestaurant.org.

Where: Meet at Southerly Park 15401-15685 S Woodland Rd, Shaker Heights, OH 44120

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!

Farron's Vegan Creamy Jamaican Sweet Potato Soup

2 tbsp Neutral Oil

1 medium Yellow Onion, chopped

3 Garlic, cloves

4 large Sweet Potato, peeled and diced

1 Scotch Bonnet Pepper pierced whole or finely chopped, seeds removed for less heat

1 can Coconut Oil

4 cup Vegetable Stock low sodium preferred

1 tsp Jerk Seasoning

1/2 tsp Ground Allspice pimento

1 sprig Fresh Thyme or 1/2 tsp dried

to taste Lime, juice

to taste Ground Black Pepper

to taste Sea Salt

2 tbsp Cilantro garnish

Instructions

1. In a large pot, heat oil over medium heat. Add chopped onion and sauté until soft and translucent, about 5 minutes.

2. Add diced sweet potatoes and toss to coat with the aromatics. Let them sizzle for 2–3 minutes to deepen flavor.

3. Pour in vegetable broth and coconut cream. Stir well, ensuring everything is combined.

4. Add the Scotch bonnet pepper (whole or chopped) and thyme and stir briefly.

5. Bring to a boil, then reduce heat to low. Cover and simmer for 25–30 minutes, or until sweet potatoes are very tender.

6. In a sauté pan toast spices. Cook for 1 minute until fragrant, taking care not to burn.

7. Remove thyme sprig and Scotch bonnet pepper (if left whole). Use an immersion blender to puree the soup until smooth and creamy. (For countertop blenders, blend in batches carefully.)

8. Return to low heat if needed. Stir in toasted spices, lime juice and season with salt and pepper to taste. Adjust consistency with more broth or coconut milk if desired.

9. Serve hot, garnished with your choice of toppings.

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.

Whether you've launched a business, earned a prestigious promotion, started that podcast you have always wanted, published your first blog post, welcomed a new family member, completed a marathon, changed careers, earned new degrees, gotten involved in your community, or simply found your passion, we want to know about it. From professional milestones and personal triumphs to unexpected adventures and challenges overcome, every achievement matters to us.

Sharing your news is easy simply email us at alumni@edwinsrestaurant.org with "Alumni Success Story" in the subject line. Feel free to include a brief description of your news, how your education prepared you for this moment, photos, and any advice for current students. We'd love to feature your story in our next newsletter.

Your successes inspire current students, connect our alumni community, and remind us all of the incredible potential within our network. Don't be modest – we're genuinely excited to hear about your journey, and your fellow alumni are rooting for you. Remember, your success is our success, and we couldn't be prouder to call you our alumnus.

Remember email those success stories to alumni@edwinsrestaurant.org