low-income immigrant and refugee women who want to start their own food businesses. >> what level of skills do they enter the program? >> as far as knowing the food they cook, they're all experts in their heritage cuisines. they've been cooking longer than i've been alive, so the question is, hey, how can we turn this talent, this interest into something more substantial? and that's what we use to help train them in how to work in a professional kitchen. first and foremost. and then how to turn that knowledge, plus the knowledge that they already have, into a business. >> comal gives them, really, a training ground and that hands-on experience that silvia realized they didn't have. >> most of the ladies feel like they can -- they are nothing. but when they come here, and with them talent, create, for example, a dish or something, then impact some other persons, then they say, okay. i am something. >> we are unique in the sense that we are focusing on helping