WWW.CITYGATENETWORK.ORG MARCH/APRIL 2019 55 I n our kitchen, we focus on training and growth. We call all of our chefs “culinary instructors,” and we take the education very seriously. Most of our training program is on-the-job that takes the trainees through six subjects, each of which have several sub-categories, totaling 75 classic food preparations and customer service lesson plans. Each new subject lays the groundwork for the next lesson plan, growing and building upon the skills just learned. The guys in the program feel and see actual growth and are able to apply that growth right away. Recently I met with Chef Manny Coss, one of our culinary instructors, about his upcoming les- son plans. As I stood in the doorway of his office, I noticed a line of small cups arranged on his windowsill—two-ounce portion cups with the names of men in the program written on each of them. I looked inside and saw sprouting leaves cut from a plant floating in water. Chef Manny has been with Springs Rescue Mission, cooking in the Samaritans kitchen, for a little more than two years. He himself was once a part of a program that helped him gain and maintain his own sobriety. “It’s pure joy to see my guys grow,” said Chef Manny, as he explained that each little sprouted plant represents a trainee in his program. “I start a new plant every time I get a new guy, and the plants grow as they grow.” We spend so much time developing training programs, classes, and curriculum to help our guys grow. We track their progress and mark each milestone. We know that just like plants need sun- light, water, and soil, our students need consistent, intentional, and compassionate instruction. I have come to realize that although we work hard to create the best environment for training and growth, it’s not enough. In our own power, we cannot make anything or anyone grow. Mark 4:26–28 says, “He also said, ‘This is what the kingdom of God is like. A man scatters seed on the ground. Night and day, whether he sleeps or gets up, the seed sprouts and grows, though he does not know how. All by itself the soil produces corn—first the stalk, then the ear, then the full grain in the ear.” It’s comforting to know that we don’t need all the answers. God will unfold growth in our lives one part at a time. I look forward to watching Chef Manny’s little plants grow.  FULL PLATE Tyler Peoples Sprouting Seeds of Growth Creating an environment of consistent and intentional instruction Tyler is catering manager for Springs Rescue Mission. During his 10 years in the food services industry, he has been recognized as the Best Chef in Colorado Springs by the Colorado Springs Restaurant Association, and was awarded Chef of the Year in 2014 by the American Culinary Federation. Contact him at tylerp@springsrescuemission.org.