EDWINS ALUMNI Newsletter

Winter Edition 1 - January 2026

Welcome to 2026, EDWINS Alumni Family!

Happy New Year! We're thrilled to kick off 2026 with all of you and are excited about everything we have planned for the months ahead.

This year, we're building on the foundation of community, growth, and opportunity that makes EDWINS special. We hope you enjoy some of the upcoming events and take advantage of the resources available to you.

What's Coming Up:

Our book club is starting the year strong with Unreasonable Hospitality by Will Guidara; a perfect read for anyone in the culinary and service industry. We'll also be hosting business tours, including an exciting visit to Cleveland Central Kitchen on January 10th, where we'll explore their innovative approach to community impact through food.

EDWINS Elevate Masterclasses continue this month with a deep dive into condiments; the details that can elevate any dish. Our Wellness Sundays will keep meeting once a month to support your holistic well-being. And we're adding something new: professional development workshops and Zoom meetings designed to help you advance in your career.

Stay Connected and Supported:

Remember to link your LinkedIn profile to EDWINS and join our EDWINS Alumni Facebook group to stay connected with fellow alumni. Need help polishing your resume or preparing for an interview? Reach out to us—we're here to support you. Check out our job postings featuring opportunities at restaurants throughout Cleveland, and don't forget to pick up some EDWINS gear to show your pride.

There's so much more ahead, and we can't wait to share this journey with you. Here's to a year of growth, connection, and success!

With gratitude,
The EDWINS Team

What a way to close out 2025! Last month, we witnessed another powerful Knife Ceremony as our latest class of students crossed the finish line of their EDWINS journey. The energy in the room was absolutely electric as each graduate stepped forward to receive their professional-grade knives; not just tools of the trade, but symbols of transformation, hard work, and limitless possibility.

Watching these talented individuals turn their tassels from students to culinary professionals never gets old. They've put in the hours, mastered the techniques, and are now ready to take the hospitality world by storm. To our December graduates: your knives are sharp, your skills are polished, and your futures are bright. The industry is lucky to have you, and we can't wait to see where your careers take you. You've got this!

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).

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?

I am currently a line cook at Michael’s Diner in Shaker Square and I am also working as a Teppanyaki Chef at Benihana on Chagrin Boulevard. Edwin’s has prepared me for the unique skills to not accomplish the tasks necessary for the positions, but also to help me stay confident in my abilities to perform as a chef and make people happy with the food that I cook. Almost anyone can cook, but a real Chef in my personal opinion puts his/her own personality in the food that they cook and also the techniques in which the food is cooked. My motivation for cooking is watching the faces and reactions that people have when the food is so good they cannot hide it. 

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?

I am not sure that I was surprised on my journey. After attending and graduating Edwins, my confidence was affirmed through the staff and instructors. For a short while my confidence was a little wobbly. But everyone at Edwin’s helped push me back into place by making sure I made through. I knew opportunities would follow after graduation. That was the guarantee. It was my confidence that needed stability and that stability came from everyone at Edwin’s. From Brandon to my classmates, my hopes of success was restored. 

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

As I mentioned before, my confidence grew. Confidence is everything and essential. If one does not believe that they can succeed, they will always remain stuck. My family and what friends I have left from home and friends I have gained here are proud of the accomplishments and achievements I have made because of Edwin’s. I am hopeful that one day I can build off what everyone has given me and share that with people who need that extra boost to get back on track with their life. 

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 goals the next few years are to keep building back my life and to remain unmoved by those who enjoy breaking people. I believe if I stay focused and keep moving forward and also stay self aware of my own limitations, I will get farther than I would have if I had not chosen to attend Edwins. I want my own kitchen one day. Possibly even start a few other businesses that I can help others through other vocations such as mechanics or construction. 

Do you have any business or work you want to highlight? What is it?

I want to say thank you to Edwin’s for everything. I also want to say thank you to everyone at the Academy Tavern, Michael’s Diner and Benihana for helping me expand my knowledge and giving me the experience and confidence I need to build a new life. I also want to thank God, family and friends who have supported me this. Without any of you, I would be stuck in a valley of depression among other things. 

Transform reactive leadership into intentional success by slowing down. Learn why pausing, protecting thinking time, and true presence create better decisions.

Cleveland Central Kitchen Food Incubator Tour

Date: Monday January 12th at 5 PM

Details: Cleveland Central Kitchen, is a community of like-minded food entrepreneurs who get the challenges and opportunities of working in the craft food business. You can join and they are ready to share the ingredients you need to launch, build and grow.

Where: Stay Tuned

RSVP: By clicking here or if you have questions email alumni@edwinsrestaurant.org 

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

 

EDWINS Elevate Culinary Masterclasses - Condiments

Date: January 20th at 3PM

Details: Edwins Culinary Instructor Chef Ashley will be doing our next class everyone's favorite hot topic - condiments.

Where: EDWINS 12383 Cedar 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: February TBD

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: Stay Tuned

RSVP: If interested 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

Health and Wellness Sundays

Date: December 21st 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!

Lentil Soup

Servings: 6-8

Lentils are among the most versatile of legumes. They make an excellent base for soup.

Ingredients:
2 cups dried green lentils

2.5 quarts water

1 tablespoon of vegetable oil

1/2 cup small diced smoked tempeh

3/4 cup chopped carrots

3/4 cup chopped onions 

3/4 cup chopped celery 

1 clove garlic, minced 

1 bay leaf

2 whole cloves

Dash of cayenne pepper

1 1/2 teaspoons salt

1/4 teaspoon freshly ground black pepper

Chopped parsley

Instructions

1. Combine the lentils and water in a large pot.

2. Saute the tempeh for five minutes. Add the vegetables and garlic and cook ten minutes. Add the lentils. Add the bay leaf and cloves tied into a cheesecloth, cayenne pepper, salt ad pepper. and bring to a boil. Reduce the heat and simmer gently for about two hours.

3. Discard the cheesecloth. Force the mixture through a food mill, use an immersion blender, or blender. Reheat the soup and correct the seasonings.

You can save some veg before puree to garnish as seen in the picture.

Serve with a garnish parsley.

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