BALTIMORE (WJZ) — The Maryland Food Bank is known for getting tons of donated food onto the plates of the needy but, as Mike Schuh reports, a program to deal with perishable food is doing more than just taking away hunger.

The sight of packaged foods being sorted is a familiar sight—but crisp veggies or braised chicken?

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Aspiring chef Glo Dickerson isn’t at a high-end restaurant or at a hotel kitchen—yet.

“My mom told me you put the love in the food,” she said.

Fresh food is donated to the Maryland Food Bank. Some may not be perfect enough for retail sale, so it’s here instead of a landfill. The 10 students are people looking for another chance, a first chance or a life change.

Chef Manny Robinson is in charge. His kitchen kicks out 6,000 meals a day: good, hot food going across Maryland to needy kids and adults.

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“We’re taking food…and turning it into something that me, as a chef, is proud of,” he said.

He’s proud of his staff, too. For 12 weeks, eight hours a day, they’re taught how to cook in a restaurant.

Dickerson was burned out working in nursing homes; she’s changing her life and her family’s, too.

“I like to season my food. I was finding out I was overseasoning it and cooking the nutrients out of it so now I’m cooking better for my family, better for myself and hopefully better for other people,” she said.

Robinson’s graduates are so good, almost all of them have found jobs.

“I really want to be a chef,” said Dickerson, who graduates on Friday and is still looking for a job.

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The next class starts in 12 days. They are looking for 15 more students. Other than a small fee, there is no cost to the students to take the 12 weeks of instruction.