Emily Griffith Opportunity School has provided the opportunity for people to improve their lives since its’ founding in 1916. In fact, 1.6 million people in Denver have benefited from the education at Opportunity School.

Perhaps no student has used the opportunity better than current culinary arts student Brian Hamilton. After being laid off from the graphic arts business, Brian looked for work in every place he could imagine. His bachelor’s degree in communications and fine art along with his 15 years of work experience failed him in the high tech job market.

“When I really looked at the economy and the jobs of the future, I felt like a trade job is one that will always be there,” Brian said. “Then I looked at what I gravitated to and since I’m creative, I chose culinary because there is a lot of creativity there.

“Computers got so advanced that they don’t need me anymore, but a computer will never take the place of a chef.”

Like many people who find themselves suddenly unemployed, Brian found his way to the local workforce center where they were able to enroll him in a program that pays for him to go to school. Brian researched all the culinary schools in the area and found Emily Griffith.

“The counselor at the workforce center told me that going to Emily Griffith Opportunity School would give me more bang for my buck,” Brian reports. “And if I wanted to go, they would pay for my school.”

Brian took the opportunity presented to him and made the most of it. From the first day of school, he took ownership of projects that helped him get prepared for the demands of a real life work environment. And that’s exactly what culinary arts instructor Tim Inzano wants to hear. Named the vocational teacher of the year in 2007, Inzano delivers a curriculum that provides students with the basic methods of cooking so that students can build their own skills as they gain experience. He also simulates real work environment with a full service deli that is completely run by students.

“The best thing about the culinary school at Emily Griffith is learning from Chef Tim,” Brain says. “He’s as great of a teacher as he is a chef. He doesn’t just teach you culinary, he teaches you about life in culinary world.”

Just five months into the program, Brian was hired by Ameristar Hotels and Casino in Blackhawk as a front line cook at the Way Post Deli. With the experience gained at Opportunity School, Brian started as a front line cook, and could work his way up to reaching his ultimate goal of becoming a chef.

“This was my ticket out of unemployment,” Brian says. “Because of Emily Griffith, I am able to dream and hope again.”

Now Brian sees vast opportunities for himself in the culinary industry. And the opportunities are not limited to just becoming a sought-after chef. He imagines developing kitchen products, traveling abroad, preparing food for the next president or creating the next formula that’s bigger than Coke.