metro » The Soul Cafe is open for business featuring kosher dairy meals. in the program, and Shemtov hopes to even- tually reduce the costs and increase the num- ber of participants. Customers at the Soul Cafe or other visitors are welcome to watch the artists at work in the studios. “We want the public to view them as true artists, not artists with special needs,” said Shemtov, adding that artists receive 40 per- cent of the sales from their work. David Kole has been working on his chess sets for about 10 months with facilitating staff artist Adam LaVoy. The chess set fea- tured on the JN cover came from Kole’s own drawings and was colored by artist Rena Cohen. The set has been bought for $500 by Dr. George Dean, a world-renowned local collector. The young artists can choose from cut- ting-edge digital arts such as photography, computer animation, graphic design, laser cutting and 3D printing as well as traditional art forms that include painting, ceramics, weaving, jewelry and mixed media. “What I like most about my art is the col- ors; vibrant colors make me feel happy,” Meg Donley said. “My favorite thing about art is that you can express yourself.” The fiber studio, run by facilitating staff artist Carolyn Morris, has looms in various sizes for creating small items such as place- mats to large wall hangings and room-size rugs. Mezuzahs created from fiber-glazed weavings have become popular gift items. “Some of the artists have never woven in their lives,” said Morris, whose background includes commercial art, social work and special education. “They sit down and it’s beautiful. A lot of ‘creative mistakes’ turn into really cool patterns. It’s all in the world of creation.” Other studios are devoted to textiles, where artists can learn silk-screening tech- niques, wood-working and printmaking, including traditional block printing and chine-colle, a mix between printmaking and collage. There is also a studio for visiting artists, who are invited to use the equipment and facilities and share their expertise with the young adult artists. “I love the patience I learn from our art- 12 May 19 • 2016 Ronelle Grier continued from page 10 Ben Nadis of Farmington Hills works in the Soul Cafe kitchen. Lead restaurant staff trainer Kim Kaplan teaches employee Noah Sriro how to wrap silverware in nap- kins for the Soul Cafe. ists,” said Lori Champagne, a volunteer artist who owned an award-winning engraving shop in San Diego. “Calmness and patience. I love their joy, seeing what they can create. No matter what’s going on in their lives, there’s happiness here and something they can do — good people doing good things.” FEEDING THE BODY While the Dresner studio is feeding the artis- tic soul, the Soul Cafe provides a different kind of nourishment in the form of healthy and delicious meals, snacks and coffee drinks in a casual setting designed for com- fort and communing. While the restaurant is run by Epic Kosher Catering’s Milk & Honey under the leadership of Chef de Cuisine Hunny Khodorkovsky, the staff includes a mix of professional cooks, servers and young adults with special needs who are being trained in the various aspects of restaurant service. Employees such as Noah Sriro, Jordan Weinfeld and Sam Morris perform various functions under the guidance of lead restau- rant staff trainer Kim Kaplan, who uses her background as a special education teacher to help the trainees develop their skills and learn appropriate workplace protocols. The training involves educational, vocational and behavioral components. “The goal is having everyone be success- ful,” said Kaplan, “so it’s a win-win situation for Friendship Circle, the employees and the guests.” She encourages the other restaurant staff members to use positive reinforcement to help the trainees meet the expectations of their respective jobs, which range from refilling water glasses, setting and clearing tables, washing dishes, sweeping the floor and other tasks that keep the restaurant run- ning smoothly. Some perform food prepara- tion such as peeling potatoes, measuring cookie dough and making egg wash for the Friendship Challah, which is baked and sold in the restaurant. Some of the trainees are receiving a pay- check for the first time; others have been employed before in situations that were not conducive to success. Kaplan helps them learn new skills by breaking tasks down into manageable bits. “Small steps become big steps,” she said. Khodorkovsky or Chef Hunny, as she is called, wants the Soul Cafe to be a destina- tion where people come together to enjoy good food in a welcoming, inclusive atmo- sphere. “It’s a place to feed your body, mind and soul,” she said, “a happy place where people can hang out, where everything is made from scratch with a lot of healthy options.” The kosher dairy restaurant is currently open six days a week (closed on Saturday) for breakfast and lunch. Selections include omelets, authentic Israeli shakshuka, pastas, pizza, fresh fish, salads and soups, all using fresh seasonal ingredients. Vegetarian and gluten-free dishes, such as pizza with cauli- flower crust, are plentiful. An in-house kosher Starbucks offers cof- fee drinks, tea, lemonade and smoothies. Everything is made on the premises; even the syrups used in the lattes and other bever- ages are preservative-free. For the young adult workers, the Soul Center is a place to learn and grow in an environment of acceptance and encourage- ment. For their parents, it is a haven within a world where tolerance is not always a given. “Noah loves it,” said his mother, Andrea Sriro. “When he got his first tip, he was so excited. I’m thrilled.” What does Noah plan to do with his first paycheck? “I’m going to put it in the bank,” he said wisely. * Grand Opening Come to the official grand opening of the Farber Soul Center, from noon-3 p.m. Sunday, June 5, 5586 Drake Road, West Bloomfield. Tour the center, meet artists, shop and enjoy lunch in the Soul Cafe. RSVP to friendshipcircle.org/ openhouse for 10 percent off lunch. The Soul Cafe is now open Sunday- Friday: breakfast from 7 a.m.-11 a.m. and lunch from 11 a.m.-3 p.m. Reservations accepted but not required. (248) 788- 7400. FCSoulCafe.com.