Annual Report
2019/2020
Annual Report
FY 2019-2020
Behind every meal is the story of new beginnings
"I used to take from my community,
Now I take care of my community."
Dear Friends,
Since our first day of operation in 2015, Kitchens for Good has prepared more than 300 individuals for careers, provided more than 500,000 meals to food insecure San Diegans, and earned more than $5,000,000 through its enterprises. This annual report captures some of the stories behind those numbers and how we've worked to scale our impact in the last year.
Whether you volunteer, donate, serve as a partner, or attend our events, these stories are because of your support. Thank you for sharing our belief that all food has power, and all people have potential.
With sincere gratitude and warm wishes,
The Team at Kitchens for Good
The Heroes
Behind the Masks
Soni Shine
Kitchens for Good Chef Instructor
and Alumni, Class 13
Small Title
"My favorite part is getting to go out into the line and seeing the people we help and how much these meals mean to them. I’m grateful to be doing something I love with the people I love and having something so positive to stay focused on during these crazy times."
Geannie Hyacinth
Apprentice, Class 18
Small Title
"It is such a pleasure being a part of something that is helping and inspiring the community. Before my training at Kitchens for Good, me and my son were experiencing homelessness, which was very dark at times. Coming to a place that was so positive and making a difference has allowed me to gain confidence and get back on my feet to launch my career.”
Jason Burket
Apprentice, Class 19
Small Title
"For a long time, I was a hinderance to society. Now I’m able to give back to society. I love being able to bring joy or comfort to others. Feeding the community gives me purpose.”
Alex Otero
Apprentice, Class 18
Small Title
“I’m proud of myself. My family and friends are seeing a whole new me. They now see someone who is focused, determined, and helping the community. This is the first time in my life that I’ve had a job, paid bills, and felt truly valuable. "
Karen Marcum
Lead Cook and Alumni, Class Three
Small Title
“Prior to Kitchens for Good I was homeless, with very little hope for
my future. I feel blessed to now be
able to give back to the community that
is struggling, because I was there and
I know how that feels. The kitchen
has been a bright spot during this
dark time. ”
Sharon Washington
Apprentice, Class 20
Small Title
“This is about the people out there- helping them. I really like making the meals and getting a chance to give back to the community. It makes me feel really good."
Impact
By the Numbers
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We Saw Apprentices
Succeed
Click image to learn more.
Covid-19 Response
As the pandemic reached San Diego in March, Kitchens for Good quickly pivoted its operations to respond to the crisis and community need. In the first months of the pandemic, Kitchens for Good:
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Scaled hunger relief meal production from 2,000 meals a week in February to over 15,000 meals a week by June to meet a critical need for food insecure families affected by Covid-19.
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Rallied an army of over 1,800 volunteers to assist with meal packaging.
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Engaged student apprentices in an online daily life skills and career development class over Zoom and provided apprentices with weekly home-delivered culinary kits filled with ingredients and cooking lessons.
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Reached out to 258 alumni and connected them to food, financial support, and mental health resources. As the quarantine was lifted, the team worked all summer to help apprentices reenter the workforce and secure new jobs.
We Responded
boldly
We found our future home
For the last few years, Kitchens for Good has been looking for a larger kitchen that could accommodate more apprentices and prepare more meals. This year, Kitchens for Good finally found its ideal home at the Salvation Army’s Door of Hope Campus. With renovations underway, the new 7500 sq. ft. kitchen and office space will launch in early 2021 to welcome apprentices and volunteers. The new space will include:
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A demonstration kitchen for instructors to easily show apprentices new techniques.
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Large walk-in cooler and freezer space to expand the food rescue and meal production capabilities.
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Industrial equipment that can efficiently produce thousands of portions.
We doubled down on careers
Kitchens for Good is committed to ensure apprentices not only get jobs, but gain access to careers. This year Kitchens for Good invested in bolstering its apprenticeship model as it prepared to launch a baking and food service management program.
This includes revamping the curriculum, increasing the frequency of skills assessments, and cultivating new employer partners that are committed to the long-term success of apprentices. With these improvements, Kitchens for Good is confident that in the year ahead 80% of enrolled apprentices will remain employed and on track to receive their apprenticeship certificates, and 100% of employed apprentices will receive wage growth over the 20-month program.
We Celebrated Chuck Samuelson's Impact and Legacy
Nearly seven years ago, Chuck Samuelson decided to pursue his dream of ensuring no food went to waste, and no kid went hungry. To that end, he left a twenty-year career in hospitality and founded what today has become Kitchen for Good.
Thanks to Chuck's vision, over the past five years, more than 300 individuals have transformed their lives from ones of incarceration, addiction and homelessness, to lives of transformation, employment, and hope, and thousands of pounds of food have been rescued and meals prepared.
Ever the social entrepreneur and visionary, Chuck has never lost the desire to explore new opportunities, innovate, and connect with others. This year, Chuck transitioned out of operations at Kitchens for Good and returned to his loves of dreaming big, building partnerships, and helping others. Please join us in thanking, celebrating, and wishing Chuck Samuelson all the best on his next best thing.
Our work was recognized
and Amplified
Irvine Leadership Award
In January, Kitchens for Good’s CEO, Jennifer Gilmore, was awarded the 2020 James Irvine Foundation Leadership Award. This prestigious award recognizes Kitchens for Good's impact on issues of poverty, hunger, and food waste in California, and Jennifer's years of leadership in using food as a catalyst for change. As one of five leaders recognized across the state, The James Irvine Foundation provided each recipient’s organization with a grant of $250,000 to support their work, and an opportunity to meet with political leaders in Sacramento.
Catalyst Kitchens Model Member
This year Kitchens for Good was recognized as a national leader in the culinary job training field by being named a Model Member by Catalyst Kitchens, a national network of social enterprise culinary job training programs. With our strong program outcomes and track records, Kitchens for Good joins 16 other Model Member organizations across the United States that are leading the network in proven training practices and yearly outcome reports.
Bank of America Neighborhood Builders Award
In October 2019, Kitchens for Good was selected by Bank of America as one of two organizations in San Diego to receive the Neighborhood Builders Award. These two nonprofits were selected for work to end homelessness and create workforce training and opportunities. Bank of America Neighborhood Builders award provided a $200,000 grant for each honoree and a year of leadership training for the Executive Director and an emerging leader at the organization.
Board & Senior Staff
BOARD
EMMA EPES
CPA and Partner
EY
Board Chair
BOBBY RAMIREZ
General Manager
Centerplate at the
San Diego Convention Center
Board Treasurer
SHAWN PARR
CEO and Guvner
Bulldog Drummond
HOWARD SOLOMON
Founder
2.0 Solomon
JULIANNE MARKOW
Chief Operation Officer
Voice of San Diego
Vice Chair
MIKE IRWIN
Founder
Bottle Rocket Advisors
JEFF JOHNSON
Executive Vice President
McKellar McGowan Real Estate Development
CATHERINE BLAIR
Retired Educator
KAREN HENKEN
Professor of Practice
University of San Diego
Board Secretary
SERGIO ALVAREZ
CEO
DuChateau
JESS YUEN
Campaign Director
Rady Children's Hospital Foundation
CHUCK SAMUELSON
Founder
Kitchens for Good
SENIOR STAFF
JENNIFER GILMORE
Chief Executive Officer
AVIVA PALEY
Co-Founder &
Senior Director
Director of Finance
LORI LOVE
Director of Operations
DENNIS CROSBY
Director of Programs
LINDSEY SEEGERS
Director of Curriculum
& Instruction
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