Annual Report 2018/2019
ANNUAL REPORT 2018/2019
Kitchens for Good
It was a huge year. You gave your time, resources, and heart to our kitchen and created more impact than ever before.
Changing Lives To Be...
Letter from Kitchens for Good
Dear Friends,
At Kitchens for Good, we are honing in on this truth: jobs are important, but careers are transformative. Careers allow our students to start again, leave their lives of poverty and incarceration behind, and move forward into a meaningful future.
With a focus on careers, this past year, we came to fully appreciate the difference between cooks and bakers. Whenever we reached the “Introduction to Baking” lessons in the culinary curriculum, several students in each class would sit up straighter, take more notes, and become inspired to come up with their own creations in the kitchen. These students embraced the precision, the scientific approach, and the rules baking unapologetically demands.
Building upon the success of our culinary apprenticeship program, we are pleased to share that Kitchens for Good will be launching San Diego’s first certified Baking Apprenticeship program in 2020. This is a true example of the essence of Kitchens for Good: student-centric, innovative, and always working to best prepare our students to get a job, keep a job, and build a career.
In the year ahead we will celebrate five years of operation, expand our programs into a third kitchen, run Luna Cafe at Moonlight Amphitheatre as a student-led enterprise, and graduate our first class of baking apprentices. Whether you dine, donate or volunteer with us, please join us in the celebration of these next milestones.
Our growth and ongoing innovation would not be possible without your support.
Thank you,
The Team at Kitchens for Good
The process of teaching
knife skills and life skills.
Kitchens for Good breaks the cycles of food waste, poverty, and hunger through innovative programs in workforce training, healthy food production, and social enterprise.
BOARD OF DIRECTORS
EMMA EPES
CPA and Partner
EY
Board Chair
JULIANNE MARKOW
Chief Operation Officer
Voice of San Diego
Vice Chair + Board Treasurer
KAREN HENKEN
Professor of Practice
University of San Diego
Board Secretary
JESS YUEN
Campaign Director
Rady Children's Hospital Foundation
MIKE IRWIN
Founder
Bottle Rocket Advisors
SERGIO ALVAREZ
COO
Bloom Health
SHAWN PARR
CEO and Guvner
Bulldog Drummond
JEFF JOHNSON
Executive Vice President
McKellar McGowan Real Estate Development
BOBBY RAMIREZ
General Manager
Centerplate at the
San Diego Convention Center
CHUCK SAMUELSON
Founder
Kitchens for Good
HOWARD SOLOMON
Founder
2.0 Solomon
CATHERINE BLAIR
Retired Educator
PROJECT LAUNCH
Our Goal for Next Year
-
Train 150 students
-
Launch a baking apprenticeship program
-
Operate Cafe Luna at Moonlight Ampitheatre as a student run enterprise
81%
OF GRADS RECEIVED A RAISE OR PROMOTION
85%
EMPLOYED POST GRADUATION
112
STUDENTS ENROLLED
Impact by the Numbers
Only 4% of formerly incarcerated KFG grads go back to prison (compared to state average of 50%)
Kitchens for Good provides more than just job training. We provide hope for a better future. Through a certified culinary apprenticeship program, Kitchens for Good helps its students overcome histories of incarceration, homelessness, and foster-care by equipping them with a renewed self-confidence and skill set to become employed and self-sufficient in the culinary and hospitality industry. The successful model combines hands-on training with classroom instruction, individual case management, life-skills coaching, and job placement services. Not only do students gain valuable skills, they contribute to bettering their community by preparing thousands of healthy meals for hungry San Diegans.
This year, Kitchens for Good celebrated its first students completing the 18 month culinary apprenticeship certificate from the Department of Apprenticeship Standards. This certificate requires graduates to complete 2,460 hours of on-the-job training in the culinary and hospitality industry.
PROJECT RECLAIM
Impact by the Numbers
OF FOOD RESCUED
50,713 lbs
-
Rescue 120,000 lbs of food
Our Goal for Next Year
Our Partners
-
Produce Good and Local Farmers Markets
-
Specialty Produce
-
Imperfect Foods
-
San Diego Food Bank
Project Reclaim prevents thousands of pounds of food from going to waste by redistributing it in the form of scratch-cooked meals to food-insecure San Diegans. The surplus and cosmetically imperfect food is rescued weekly from farmers markets and wholesalers. This product is brought to Kitchens for Good’s central kitchen, where it is sorted, washed and transformed into nutritious gourmet meals by culinary students and volunteers for hunger relief organizations.
Project Nourish
Impact by the Numbers
MEALS PREPARED TOTAL
124,868
Our Goal for Next Year
-
Prepare 227,000 meals including 179,200 youth meals
-
Engage 1,300 volunteers
40,597
MEALS FOR AT RISK YOUTH
1,081
VOLUNTEERS ENGAGED
One in seven San Diegans struggle to put food on their table and must make difficult choices between paying for food, paying for medicine, or rent. Through Project Nourish, culinary students, chefs, and volunteers prepared 124,868 nutritious and delicious meals to feed food-insecure children, seniors and families across San Diego. Kitchens for Good distributes these meals in partnership with other social service agencies and community programs including senior centers, after-school programs, low-income housing facilities, and homeless shelters.
​
In fiscal year 18-19, Kitchens for Good deepened its commitment to fighting childhood hunger by expanding its youth meals programs and serving more than 40,597 meals to youth in afterschool and summer meal programs. Meal sties include city libraries, Parks and Recreation Centers, and YMCAs.
PROJECT KITCHEN
Impact by the Numbers
REVENUE GENERATED THROUGH SOCIAL ENTERPRISE
$2,136,078
-
Earn $2,689,000 in Earned Revenue
-
Provide paid on the job training to 150 students
Our Goal for Next Year
IN WAGES PAID TO STUDENTS
$84,104
Out of our kitchen come several profitable endeavors including catering and events services, contract meal services, and the Luna Cafe at the Moonlight Amphitheatre in Vista. These enterprises provide more than just delicious food - they provide culinary students with essential on-the-job training and generate more than 50% of the organization's revenue.
ALUMNI SPOTLIGHTS
 |  |  |  |
|---|
