TASTE OF THE TREASURE COAST
“My childhood was rough with mom working so hard,”
he said. “With the help of my grandmother, I learned how
to cook. It was a necessity in my house. Mom cried the first
time I made her dinner. She could finally relax a little bit after
working all day and night.”
FOUND HIS CALLING
And so began Ayala’s lifelong captivation with creative cuisine.
After many years spent in the restaurant and hotel industries,
he longed for something to relieve his boredom, change
a few of his destructive behaviors and nourish his soul.
In his interview for the chef’s position at The Source, Ayala
felt an instant connection with its mission and executive
director Anthony Zorbaugh.
“This is an uplifting journey for me,” he said. “Helping
provide for and lifting others is helping me become a better
Together with his team that includes Armando Baez, Maureen
Archer, Anthony Zorbaugh and Rob Morrison, Ayala
trains three homeless students under the Dining with Dignity
program in preparation of food-related employment within
the community. The curriculum is all-encompassing with
lessons in knife skills, food contamination, stocks and sauces,
meat cookery principles and so much more.
Students also learn essential life skills such as professionalism,
goal-setting, how to complete an employment application,
resume writing, interview skills and other fundamental
Upon completion of the three-month program, graduates
receive job placement, a uniform and continuing assistance.
They also receive a certificate and a plaque from The Source >>
Chef Karlos Ayala places some cilantro rice into the Dignity Bowl.
MARYANN KETCHAM PHOTOS
On location at Route 60 Hyundai, receptionist Susan Dias receives a cold bottled-water from Chef Karlos Ayala.