When you go out to eat in Charlottesville, ever wonder whose hands prepare your food?

More and more, they come from the training center Culinary Concepts AB. This week, Vinegar Hill features the story of Chef Atwon Brinson, CEO of this organization in town that trains many of the people who staff restaurants and start their own businesses.

“This isn’t only about supporting people who work in kitchens — part of what makes Culinary Concepts so successful is that we also work with employers to ensure that they are offering living wages, healthy kitchen cultures and realistic work expectations,” Brinson writes.

His story is part of First Person Charlottesville, Charlottesville Tomorrow’s partnership with Vinegar Hill Magazine and the In My Humble Opinion radio show.

Want more to read more about Charlottesville’s food scene? Here’s how 20 local food vendors got their start at this low-cost kitchen.