Host Jeremy C. Park interviews the award-winning chef, best-selling author, restaurateur, and featured television personality, Ben Vaughn, who shares his journey to becoming Founder and CEO of The Center of Culinary Cultivation and The Sow Project, and Culinary Director for Brewed to Serve Restaurant Group and Be Nice Hospitality Group.
During the interview, Ben talks about his journey from a 30-year career as a chef to launching the nonprofit organization that is focused on transforming culinary workforce development through a no-cost, paid apprenticeship program that combines on-the-job training, industry mentorship, and job placements for individuals seeking a new path forward in Memphis. The program currently serves high school students and adults. It has grown from teaching basic cooking skills in a home kitchen to operating a fully developed 6-month curriculum approved by the Tennessee Department of Labor, serving approximately 90 students annually. Ben discusses the growth of their program, success stories, their collaborations for kitchens and training space, and how they now provide healthcare access through a concierge program and partnership with Lifedoc’s VidaPlus. He outlines plans to expand into a 10,000 square foot space at 409 South Main, where they will establish a student-led restaurant and teaching center, and discusses their partnership with IOTA Community Schools, which will be expanding to serve 50 students in the 2026-2027 school year. Ben encourages community support through donations, volunteering, and helping with student transportation.
Visit https://www.sowproject.org/ to learn more and get involved with The Sow Project and The Center of Culinary Cultivation.
