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Proposed Vermont Culinary Institute study raises questions about convenor and capacity
Summary
A study in S.327 would explore creating a Vermont Culinary Institute to rebuild the hospitality workforce pipeline. Savannah Haskell of the Office of Workforce Strategy and Development offered to convene stakeholders, but committee members questioned whether the new office has the capacity and suggested state colleges as an alternative.
Members of the House Commerce & Economic Development Committee discussed a provision in S.327 that would convene stakeholders to study reestablishing a Vermont Culinary Institute aimed at rebuilding the hospitality and culinary workforce pipeline.
Senator Allison Clarkson framed the study as a response to the loss of prior in-state culinary training capacity and said the study could explore a phased approach that uses existing CTE (career and technical education) assets and apprenticeship models. "We desperately need to reestablish a culinary institute," she said, describing workforce needs for restaurants, bakeries and the tourism sector.
Savannah Haskell, speaking for the Office of Workforce Strategy and Development, said her office could serve as a convenor: "The goal would be that we'd be the convenor of the study and bring all of the different stakeholders together." Committee members expressed concern about overloading the new office, noting it has limited time on its agenda; several suggested the state colleges or a regional institution might be better positioned to lead the convening. Members also recommended including the Vermont Small Business Development Center on any steering group because of the business components of running a food-based enterprise.
Members discussed alternatives such as apprenticeships, certificates, and partnerships with state-college culinary programs. The committee did not adopt a formal decision at the hearing but requested further conversation about the appropriate convenor and stakeholder list as staff prepare draft language.
