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BOISE Life's Kitchen is a non-profit organization in Boise dedicated to transforming the lives of at-risk young adults. It celebrated its 10-year anniversary on Thursday.

While that's a big accomplishment, it's the lives that are changed that the founder celebrates.

It was all smiles Thursday as Life s Kitchen hosted at a BBQ to celebrate a decade of changing lives. Many of those smiles came from people who are turning their lives around.

Tony Lane, a trainee for Life s Kitchen, said he is a part of the program to get some success in his life.

Founder Rory Farrow decided 12 years ago to start Life's Kitchen with the hope of teaching young men and women like Lane to do more than just cook.

Farrow spent nearly 30 years in the restaurant business and saw hundreds and hundreds of young people that were not prepared for life.

Tony Lane is 17 and one of those people who was not prepared for life.

I got in trouble with the law and decided, you know what, 'I'm not getting in trouble anymore.' It's gotten me nowhere, said Lane.

Now he's eight weeks into the 16-week program that will teach him more than just how to cook.

The life's skills program is probably the most valuable for our students, said Farrow.

Lane has gone from self-destructive behavior to something more.

I wanted success in my life, said Lane. I've never had it before and it, honestly, it feels good to have some success. It feels good to be a part of something I know I can do.

Farrow admits that even though she started this project, it's bigger than her.

This is a community project, said Farrow. It continues to be.

And that's who came Thursday for lunch - the community that has helped fund this project that has sent hundreds and hundreds of young men and women to higher grounds.

If it weren't for her, none of this would have ever been accomplished and my life still probably would have went down the drain, said Lane.

There are a lot of donors that make Life's Kitchen possible, but because of the success in the kitchen, the program is now over 50 percent self-sustained with its food and catering businesses.

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