COLORS’ employees take photos of the finished product of shawarma salmon with mujuddarah cake. Chef Phil Jones finds great joy in educating the employees about fresh food. One of his favorite memories was when one employee had never seen a mango before and took it home to show her mother.
A poster on the wall of COLORS has instructions on how to fold a napkin like a bishop’s hat. COLORS is a restaurant that gives unemployed locals experience working in a restaurant and provides them with additional job training.
Layna Gardner-Lott instructs COLORS’ employees on life and job skills. The COLORS training program lasts 10 weeks and is a combination oftime in the classroom and hands-on training.
COLORS’ head chef Phil Jones teaches knife skills in the kitchen. Phil believes food is the new way for people to make money in Detroit. That is why he advocates for turning vacant lots into urban gardens and instructing people on the ways of the food industry.
Chef Phil Jones hugs a COLORS’ patron. Phil has become a leader in the Detroit community. He says that he never imagined that he would be so much in the public eye, but it’s necessary for the positive changes hewants to make in Detroit.
COLORS’ head chef Phil Jones and an employee make shawarma chicken bites. Detroit is a melting pot of different cultures and Phil’s dishes reflect that. The market Phil shops at carries a blend of African-America, Middle Eastern and Latin products.
Dan Jones gives employees a run-through of COLORS’ selection of wine for the day. Most of the employees know little about fresh food and wine before starting at COLORS. Many of them only knew that there was red and white wine. Dan Jones educates them on the different types of wines and characteristics.